Mary Berry’s mini Victoria sponge cakes recipe takes no time at all to make and they are perfect for the summer months, whether heading on a picnic or hosting a BBQ.
Victoria sponge cakes are a favourite for many, not least because of their simplicity to bake. This cake is incredibly adaptable and can be filled with your jam of choice, though traditionally it’s either strawberry or raspberry. You can even opt to fill it with fresh cream whipped with icing sugar or a straightforward buttercream.
Creating mini Victoria sponge cakes is ideal for the summer season, whether you’re planning a picnic or hosting a barbecue. Mary Berry’s recipe is quick and easy, yielding 12 delightful mini cakes.
READ MORE: ‘I’m a fashion writer and found an unlikely retailer selling glitzy festival-ready outfits’
Ingredients
For the sponge:
- 175g caster sugar
- Three large free-range eggs, beaten
- One teaspoon of vanilla extract
- 175g self-raising flour
For the filling:
- 500g jam sugar
- 300ml double cream
- Icing sugar, for dusting
Method
Once it reaches boiling point, start timing and let it boil for four minutes before removing from the heat and setting aside to cool. For the sponge, preheat the oven to 190C or 170C Fan and lightly grease a 12-cup mini sandwich tin with butter.
To prepare the cakes, cream the butter and sugar together until they become pale and fluffy. Next, incorporate the beaten eggs, ensuring to mix well after each addition and scraping the sides to ensure thorough incorporation before adding the vanilla.
Sift in the flour and fold carefully until fully combined into a smooth and glossy batter. Distribute the mixture evenly among the mini sandwich tin and level with a teaspoon, baking in the oven for 15 minutes, reports the Express.
Once baked, allow them to cool in the tin for two minutes before gently transferring them onto a wire rack to cool completely. Whisk the cream until it forms soft peaks and transfer it into a piping bag equipped with a small plain nozzle.
Horizontally slice each cake in half, then pipe a dollop of cream in the centre of each cake base and additional dollops around the periphery.
Drizzle the jam over the cream, then position the sponge tops back on. Finally, lightly dust icing sugar over the cakes.