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Mini Victoria Sponge Cakes with Vanilla Buttercream and Fruit Garnish Recipe

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  • Author: Elina
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 3 hours
  • Yield: 12 mini cakes 1x
  • Category: Cakes
  • Method: Baking
  • Cuisine: British
  • Diet: Vegetarian

Description

Delight in these charming Mini Victoria Sponge Cakes featuring light and fluffy vanilla sponges layered with creamy vanilla buttercream and luscious raspberry or strawberry jam, finished with a drizzle of melted white chocolate and a sprinkle of freeze-dried berries. Perfectly portioned for parties or afternoon tea, these mini cakes bring traditional British flavor in adorable bite-size servings.

Ingredients

Scale

Mini Cakes

  • 200 g unsalted butter
  • 200 g caster sugar
  • 4 medium eggs
  • 200 g self-raising flour
  • 1 tsp vanilla extract

Buttercream Frosting

  • 125 g unsalted butter (room temperature)
  • 250 g icing sugar
  • 1/2 tsp vanilla extract

Decoration

  • Raspberry or strawberry jam
  • Freeze dried raspberries or strawberries
  • 50 g white chocolate (melted)

Instructions

  1. Prepare the oven and tin: Preheat your oven to 180ºC (160ºC fan). Grease and flour your 12-hole mini sandwich tin or alternatively, cut mini circles of baking parchment to line the bottoms of your cups to prevent sticking.
  2. Cream butter and sugar: In a mixing bowl, cream together 200 g unsalted butter and 200 g caster sugar using an electric mixer until the mixture is smooth and fluffy.
  3. Add eggs, flour, and vanilla: Beat in the 4 medium eggs, 200 g self-raising flour, and 1 tsp vanilla extract until the batter is smooth and well combined.
  4. Spoon batter into tin and bake: Evenly distribute the batter into the prepared tin holes. Bake for 16-18 minutes or until a skewer inserted comes out clean and the sponges are cooked through. Remove from oven and allow to cool completely on a wire rack before carefully removing the mini cakes from the tin.
  5. Make the buttercream: Beat 125 g unsalted butter (at room temperature) until smooth. Gradually add the 250 g icing sugar in thirds, ensuring each addition is fully combined before adding more. Stir in 1/2 tsp vanilla extract and add 1 tablespoon of boiling water at a time until the buttercream reaches your desired consistency for piping.
  6. Assemble the cakes: Slice each cooled mini cake in half horizontally using a serrated knife. Using a piping bag, pipe a layer of buttercream onto the bottom half of each cake. Spoon on a generous amount of raspberry or strawberry jam, then carefully sandwich with the top halves.
  7. Decorate the mini cakes: Drizzle melted white chocolate over the assembled cakes and sprinkle with freeze dried raspberries or strawberries for a beautiful, textured finish. Allow the topping to set before serving.
  8. Serve and enjoy: Present your elegant mini Victoria sponge cakes at room temperature and enjoy their light, flavorful layers with your favorite tea or coffee.

Notes

  • This recipe uses a 12-hole mini sandwich tin for perfectly sized cakes.
  • Freeze-dried raspberries are commonly available in stores like Lakeland, some Sainsbury’s, and Waitrose, or online.
  • You can omit the jam entirely or swap in other flavors; strawberry or raspberry jam are recommended for best flavor.
  • Store these mini cakes in an airtight container; they will keep fresh for 2-3 days.

Find it online: https://recipes.mbeams.com/mini-victoria-sponge-cakes-with-vanilla-buttercream-and-fruit-garnish-recipe/