These Mini Victoria Sponge Cakes are a miniature version of the traditional cake named for Queen Victoria, who enjoyed a slice of this cake with her afternoon tea. Mini Victoria Sponge Cakes pictured with Chocolate Marshmallow Teacakes.
Mini Victoria Sponge Cakes
Serves: 7
Ingredients
- ⅔ cup plus 3 tablespoons self-rising soft-wheat flour
- ½ cup castor sugar or extra-fine sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1¾ teaspoons vanilla extract, divided
- 1 cup cold heavy whipping cream
- ⅓ cup plus ¼ cup confectioners’ sugar, divided
- ¾ cup chopped fresh raspberries
- ¼ cup raspberry preserves
- Garnish: fresh raspberries and fresh mint sprigs
Instructions
- Preheat oven to 325°.
- Spray a 15¼×10¼-inch rimmed baking sheet with cooking spray. Line with parchment paper, and spray again.
- In a large mixing bowl, combine flour, castor sugar, butter, eggs, and 1¼ teaspoon vanilla extract. Beat at high speed with a mixer until ingredients are well incorporated, approximately 5 minutes.
- Spread batter into prepared pan, smoothing evenly.
- Bake until edges are golden brown and a wooden pick inserted in the center comes out clean, 13 to 15 minutes. Let cool completely in pan.
- Using a 2½-inch round cutter, cut 14 circles from cake.
- In a deep mixing bowl, combine cream, ¼ cup confectioners’ sugar, and remaining ½ teaspoon vanilla. Beat at high speed with a mixer until thick and creamy. Add chopped raspberries, stirring well.
- Spread a layer of raspberry preserves onto 7 cake rounds. Add a layer of raspberry cream, and top each with a remaining cake round.
- Place a stencil* on top of each cake stack. Sift remaining ⅓ cup confectioners’ sugar over stencil. Carefully remove stencil.
- Garnish each cake with a fresh raspberry and a mint sprig, if desired.
- Serve immediately.
Notes
Make-Ahead Tip: Cake rounds can be placed in an airtight container with layers separated by wax paper, and frozen for up to a week. Thaw completely before assembling cake stacks.
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