#spongecake #victoriaspongecake #baking

These Mini Victoria Sponge Cakes are SO Good, You won't be able to Resist!

Mini Victoria Sponge Cakes Recipe.

*TIMINGS:*
Prep Time: 10 mins.
Cook Time: 20 mins.
Total Time: 30 mins.

*SERVINGS:*
Makes 12 mini sponges.

*INGREDIENTS:*

_Mini Cakes_
• ¾ cup + 1 tbsp (175g/7oz) Butter.
• ¾ cup + 2 tbsp (175g/7oz) Caster Sugar.
• 3 Large Eggs.
• 1 cup + 1 tbsp (175g/7oz) Self Raising Flour.
• 1 tsp Vanilla Extract.

_Buttercream Frosting_
• ½ cup + 1 tbsp (125g/4½oz) Unsalted Butter (room temp).
• 1½ cups + 3 tbsp (250g/9oz) Icing/Powdered Sugar.
• 1 tsp Vanilla Extract

_Strawberry Syrup_
• 6 tbsp of Strawberry/Raspberry Jam.
• 1 tbsp of Warm Water.

_Decoration_
• 12 tsp of Jam - Strawberry, Raspberry.
• 12 Fresh Strawberries or fruit of your choice.
• 12 Pipettes of Fruit Syrup (optional).
• Gold Edible Glitter (optional).

*OVEN TEMPERATURES:*
Preheat the oven:
• Fan Oven: 150°C/300°F.
• Oven: 170°C/340°F.
• Gas Mark 3.

*METHOD:*

_To make the Mini Victoria Sponges._
1. Grease the bottoms and sides of the 12-Hole Mini Sandwich Tin or place 12 cupcake liners into a cupcake 12-Hole tin.
2. Cream together the butter and sugar until smooth. This can take up to 2 minutes.
3. Add the beaten eggs, self-raising flour and vanilla and beat again for 30 seconds until all the flour is mixed in. Be careful not to overbeat!
4. Spoon the mixture evenly into your tin/cupcake liners.
5. Smooth the top and using a spoon make a slight dip in the centre of each cake. This helps to prevent the cakes from rising like a volcano.
6. Bake in a preheated oven for 20-25 minutes or until cooked through.
7. Allow the cakes to cool for 10 minutes before placing them on a wire rack to cool completely.

_To make the Buttercream Frosting._
1. Beat the softened Butter until smooth, it should double in size and change to a white colour. This can take 3-4 minutes.
2. Add in the icing/powdered sugar 1/3rd at a time, making sure the sugar is fully incorporated each time before adding more.
3. Once all of the icing/powdered sugar is fully mixed in, add the vanilla and 1 tbsp of boiling water at a time till you reach your desired consistency! I usually use about 1 spoonful!
4. Mix again for about 2-3 minutes.

_To Decorate._
1. When the mini cakes are cool, cut each cake in half.
2. Mix the jam with a little warm water to loosen it up slightly. Add 1 tsp jam and spread it out to the edges.
3. Pipe buttercream in a nice swirl on top of the jam. I use a 1M piping tip but you can use whichever one you prefer. You may also scoop some buttercream on top with a spoon and smooth it out.
4. Add the other half of the mini cake on top. Sieve some icing/powdered sugar on top and pipe on a little more buttercream.
5. Place a strawberry/raspberry or whatever fruit you're using on top of the buttercream.
6. Sprinkle some gold edible glitter on the fruit (optional).
7. Place a fruit syrup shot (if using) on the side. To make the fruit syrup shot, place the jam you're using in a bowl and add a little warm water to loosen it. You may need to sieve the jam if it has whole fruit.
8. Fill the pipette by placing it in the fruit syrup, pressing the centre and releasing, do this until the pipette is full. You’ll need a little patience for this stage!
9. Mmm Scrummy!!!

*STORAGE:*
• The sponges will keep in an airtight container for 3 days.
• Can also be frozen for up to 3 months.

If you have any questions about this Mini Victoria Sponge Cakes Recipe then please leave me a comment and I will reply to you ASAP.

Happy Baking Everyone!

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