Mini Victoria Sponge Cake Recipe
Almost everywhere in London - Bakeries, Tea places and Cafes, I found one thing that was omnipresent - Victoria Sponge Cake. It was love at first sight for me and I was immediately taken by these mini sponge cakes sandwiched together with jam and dusted with powdered sugar. The best part was, they were not covered with pretty frosting. This was the only dessert, that, I kept on eating , the whole time that we stayed in London. And, now that, I'm back in California, I tasked myself to bake this Victoria Sponge Cake - Just for me. This spongy cakes are names Victoria Sponge Cake, because it became popular during the reign of Queen Victoria. These cakes are a quintessential English tea time treat.
Serve Mini Victoria Sponge Cakes on its own for breakfast or have it after your meals as a dessert.
You can also try other cakes recipes as well,
In association with Del Monte
20 M
30 M
50 M
6 Servings
Ingredients
- 3/4 cup Butter (Unsalted) , at room temperature, plus extra for greasing
- 3/4 cup Sugar
- 3 Whole Eggs , well beaten
- 3/4 cup All Purpose Flour (Maida)
- Icing Sugar , for dusting For filling
- Strawberry jam , homemade or canned
- Hung Curd (Greek Yogurt) , (optional)
How to make Mini Victoria Sponge Cake Recipe
To begin making the Mini Victoria Sponge Cakes recipe, firstly we will make the sponge cakes.
Cream the butter and sugar together until the mixture is pale and light.
Gradually, add the beaten eggs, mixing well between each addition.
Sift the flour into the bowl and fold in until the mixture is glossy and smooth.
Divide the mixture between the mini cake tins. Bake on the middle shelf of the oven for about 15 minutes until golden-brown.
Leave the cakes to cool in the tin for two minutes and then ease onto a wire cooling rack and leave to cool completely.
Serve Mini Victoria Sponge Cakes on its own for breakfast or have it after your meals as a dessert.
