Mini Victoria Sponge Cakes
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 40mins
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- Serves
- 12
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- Calories
- 239
These lovely light sponge cakes with vanilla buttercream and raspberry jam are the perfect combination to make these easy Mini Victoria Sponge Cakes. Delightfully mini and individual which make these perfect for an afternoon tea party.
recipe updated Nov 21, 2023
Ingredients
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- Butter
- 170 g
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- Caster sugar
- 100 g
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- All purpose flour
- 100 g
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- Egg
- 2
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- Baking powder
- 1 ½ teaspoons
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- Milk
- 30 ml
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- Icing sugar
- 140 g
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- Vanilla extract
- ½ teaspoon
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- Raspberry jam
- 80 g
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- Icing sugar
- as needed
Tools
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Oven
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Chef Patissier XL
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Muffin pan - 12-hole
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Kenwood bowl - chef patissier xl
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Piping bag
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Cutting board
Step preview
- Pre-heat oven - 180°C
- Grease a clean muffin pan
- Attach Creaming beater
- Add caster sugar, butter, all purpose flour, egg, baking powder and milk to the Kenwood Bowl
- Mix - 2 min, Speed 4
- Transfer batter to muffin pan
- Bake - 15 min, 180°C
- Remove from oven and let cool
- Clean Kenwood Bowl
- Attach Creaming beater
- Add butter to the Kenwood Bowl
- Mix - 1 min, Speed 4
- Then add icing sugar and vanilla extract to the Kenwood Bowl
- Mix - 2 min, Speed 4
- Transfer buttercream to piping bag then set aside
- Transfer raspberry jam to a clean piping bag then set aside
- Place cake on cutting board
- Slice into halves
- Pipe buttercream onto cake
- Pipe jam onto buttercream
- Top with the other half of the cake
- Repeat until all the cakes have been filled
- Dust with icing sugar
- Serve