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I only write about things and experiences that I genuinely like. Anything gifted is noted with a c/o or courtesy of.

Tuesday
Oct302012

How to Make Mini Victoria Sponge Cake, Step-by-Step Recipe

I wasn't a big fan of sponge cake...until my friend, Queenie, made these mini Victoria sponge cakes. Since I love bite-sized sweets, we adapted this BBC Good Food recipe, and used a mini cheesecake pan to make these tiny treats.

Gather all ingredients.

For the cake:
200g caster sugar
200g softened butter
4 eggs
200g all purpose flour
1 tsp baking soda
1 tsp baking powder
2 tbsp milk

For the filling:
100g butter, softened
140g icing sugar, sifted
drop vanilla extract
small jar of raspberry preserves 
icing sugar, to decorate
raspberries, to decorate (optional) 

Since the recipe uses grams, she weighed the necessary ingredients. Preheat oven to 350°F.

Into the stand mixer, went in the ingredients for the cake. First, the castor sugar, softened butter, and eggs were beaten first with the eggs added in one at a time. Next went in the milk, then add in the flour, baking powder, and baking soda. Make sure not to overmix.

Empty the cake batter into a plastic storage bag and cut off bottom corner. This will make it easier to pipe the batter into the pan.

Butter the mini cheesecake pan and start filling in each of the tins with the cake batter. Make sure you only fill about halfway up since you want a flat cake top. This batter makes about 2 batches. 

Bake for 6 - 8 minutes in a 350°F oven. Tops should be golden brown. Cool in the pan, then pop out the cakes. Wash the pan, dry, and refill with batter and bake.

Now for the filling. In the stand mixer, mix the softened butter, icing sugar, and vanilla extract together. 

Beat until you get this gorgeous smooth consistency.

Each mini cake was too tall to sandwich on top of one other, so Queenie cut them each in half.

Time to assemble! Take the bottom half of the cake and spread on the icing, then on top of that, the raspberry preserve. Top with the other half of the cake. Dust some icing sugar to decorate and serve with fresh raspberries.

MINI VICTORIA SPONGE CAKE
Adapted from BBC Good Food

Makes about 20 - 24 mini cakes

For the cake:
200g caster sugar
200g softened butter
4 eggs
200g all purpose flour
1 tsp baking soda
1 tsp baking powder
2 tbsp milk

For the filling:
100g butter, softened
140g icing sugar, sifted
drop vanilla extract
small jar of raspberry preserves 
icing sugar, to decorate
raspberries, to decorate (optional) 

Preheat oven to 350°F. Weigh the ingredients.

Into the stand mixer, add the cake ingredients. Castor sugar, softened butter, and eggs were beaten first with the eggs added in one at a time. Next the milk, then flour, baking powder, and baking soda. Make sure not to overmix, especially after the dry ingredients are added.

Empty the cake batter into a plastic storage bag and cut off bottom corner. This will make it easier to pipe the batter into the pan. Butter the mini cheesecake pan and start filling in each of the tins with cake batter. Make sure you only fill about halfway up since you want a flat cake top. This batter makes about 2 batches.

Bake for 6 - 8 minutes in a 350°F oven. Tops should be golden brown. Cool in the pan, then pop out the cakes. After cake cools, cut each in half, horizontally.

Now for the filling. In the stand mixer, mix softened butter, icing sugar, and vanilla extract. Beat until smooth.

Take the bottom half of the cake and spread on the icing, then the raspberry preserve and top with the other half of the cake. Dust some icing sugar to decorate and serve with fresh raspberries.


»»» 
Also made by Queenie: Small Batch Jam, Easy Scones

Reader Comments (6)

oh my goodness that filling literally made me drool, those look fantastic and such beautiful photos!

Thanks, Christine!!

Jee, I'm so impressed by the improvement in your photos. Can you tell us readers which camera/lens you use? And by the way, I love that kitchen scale!!!

11.1.2012 | Unregistered CommenterPam

Hi Pam,

Thanks! I used a Canon T3i with a 50mm lens for these shots.

I love that kitchen scale too! Queenie got it from Anthropologie a couple of years ago so unfortunately they're no longer available.

How were you staying Oh So Civilized in Hurricane Sandy? I'd love to read about that!

11.2.2012 | Unregistered CommenterPhilistina

Hi Philistina,

Once I left my dark apartment in Manhattan and came over the bridge to my sister's in Brooklyn, I've been living easy. My wonderful sister has been making all my meals so all I've been doing is sitting on the couch with a laptop, watching tv, or reading on my iphone. Yesterday, we walked a few blocks to get some gelato and my favorite root beer, Abita, which is hard to find in the city. So yeah, no hardships had over here at all.

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