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Mini Victoria sponge recipe

Mini Victoria sponge recipe

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  • Dish type
  • Cake
  • Mini cakes
  • Petits fours

Mini Victoria sponge with jam and coconut, filled with whipped cream topped with a glace cherry and drizzled with melted jam. Took these to work, they went down a treat! I tweaked a recipe I published earlier for Victoria sponge with vanilla icing filling, jam and coconut.


West Midlands, England, UK

5 people made this

IngredientsMakes: 12 mini Victoria sponges

  • 175g margarine or softened unsalted butter
  • 175g golden caster sugar
  • zest of 1 lemon (optional)
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 175g self raising flour, sifted
  • 2 tablespoons seedless strawberry jam
  • 1 packet fine dessicated coconut
  • 300ml double cream
  • 12 glacé cherries

MethodPrep:35min ›Cook:16min ›Ready in:51min

  1. Preheat the oven to 180 C / Gas 4. Line a 12 hole muffin tray with paper cases.
  2. In a bowl, cream margarine or butter with the sugar and lemon zest, if using, until light and creamy. Beat in the eggs one at a time (if curdling beat in a tablespoon of the flour after each egg). Beat in the vanilla extract then fold in the sifted flour, aiming for a slow dropping consistency. Spoon into the prepared paper cases, taking care not to overfill.
  3. Bake just above the centre of the oven for about 16 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool in tin for 10 minutes, if risen to a peak, cut of tops with a serrated knife whilst still in tins, then turn out on to a wire rack to cool completely.
  4. Once cooled, use and apple corer to make a small hole in the middle of each cake. Melt a couple of tablespoons of jam in a saucepan over a medium heat and stir until smooth. Spread a layer of coconut on a wide flat plate.
  5. Brush each cake with jam using a pastry brush, then roll the cakes in the coconut to cover liberally, place each cake in a paper case for serving.
  6. Whisk the double cream until thick, then pipe into the hole in the centre of the cake and around the top of each cake. Top with a whole glacé cherry and drizzle lightly with some more melted jam. Serve and enjoy.

Tip

This recipe was tweaked using the recipe I already submitted for Victoria Sponge with Jam and Coconut!

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Preheat the oven to 190C/375F/Gas 5. Line two Swiss roll tins with greaseproof paper.

For the jam, place the strawberries and sugar in a heavy-based saucepan, bring to a boil and cook for 10 minutes. Transfer to a bowl and set aside to cool.

For the sponge, beat all of the ingredients in a bowl until light and fluffy. Spread the mixture out into a Swiss roll tin, flatten with a palette knife and bake in the oven for 18-20 minutes or until golden-brown and cooked through.

Carefully turn the sponge cake out onto a wire rack, peel off the paper and set aside to cool.

For the buttercream, sift the icing sugar into a bowl. Add the butter and milk and beat until smooth. Spoon the buttercream into a piping bag fitted with a small star nozzle.

Cut 24 x 5cm/2in circles from the sponges, then cut each circle into two sandwich halves. Spread twelve halves with the strawberry jam and pipe on a little buttercream. Sandwich together with the remaining sponge circles. Dust icing sugar over the top of each sandwich.


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If a cake is baked at a relatively low temperature, these steps take place more slowly and evenly throughout the cake with less overlap in processes.

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So, ideal baking temperature for making an egg less sponge cake is 180°c.

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Source: cdn.nogarlicnoonions.com

Baking dish or a ring 18 cm in bake the cake for 30 minutes at 350°f, then lower the temperature to 300°f and bake for 30 more minutes. A sponge cake is a lighter version of a traditional cake and doesn't include any type of shortening or fat in its recipe. Apropriate temperature to bake a sponge cake. Sponge cake is a great basic layer for cupcakes, cookies, and different cakes that are made of eggs, sugar, and flour. Easy sponge cake recipe to bake a soft victoria sponge cake with simple ingredients like vanilla extract, cake flour, and 8 eggs.

Source: dinnerthendessert.com

If a cake is baked at a relatively low temperature, these steps take place more slowly and evenly throughout the cake with less overlap in processes. The sponge should be cooked in 15 to 20 minutes. If the oven is too hot, the bottom and top of the pastry can be burnt, and the middle remains raw. The sponge should be cooked in 15 to 20 minutes. A sponge cake is a lighter version of a traditional cake and doesn't include any type of shortening or fat in however, sponge cake recipes typically call for more eggs than traditional cake recipes.

Tell me if this helps on sponge cakes or your if you are following a recipe and it tells you to bake for 30 minutes and your cake is burnt in 20 your oven temperature is way off. It can be used for all types of desserts, including layer cakes, sponge fingers for charlottes and tiramisù, and thaw at room temperature. Minutes increase the temperature to 170 degree c for another 3 minutes. Apropriate temperature to bake a sponge cake : Easy sponge cake recipe to bake a soft victoria sponge cake with simple ingredients like vanilla extract, cake flour, and 8 eggs.

Source: imagesvc.meredithcorp.io

Apropriate temperature to bake a sponge cake : Cake baking tips to help you become a cake master. The cake is bouncy like a sponge, with the soft and delicate texture resemble cotton when you tear it apart. Freeze sponge cake right after it cools, tightly and well wrapped in a food plastic wrap. 3 baking an easy european sponge cake.

If you have a fan oven, most recipes will give you a slightly lower temperature to use. The cake is bouncy like a sponge, with the soft and delicate texture resemble cotton when you tear it apart. Minutes increase the temperature to 170 degree c for another 3 minutes. Thus, sponge cake is often • too high a baking temperature in the oven. So, ideal baking temperature for making an egg less sponge cake is 180°c.

By knowing the accuracy of your. Easy sponge cake recipe to bake a soft victoria sponge cake with simple ingredients like vanilla extract, cake flour, and 8 eggs. Turn the microwaves off so only the heat elements are on, turn to the. Cake baking is not necessarily difficult, but it does require a little organization and forethought—and these instructions will vary depending on the type of cake: So, ideal baking temperature for making an egg less sponge cake is 180°c.

The sponge should be cooked in 15 to 20 minutes. From 2.bp.blogspot.com all the ingredients for a sponge cake should be at room temperature before you start to prepare your batter. Easy sponge cake recipe to bake a soft victoria sponge cake with simple ingredients like vanilla extract, cake flour, and 8 eggs. If you have a fan oven, most recipes will give you a slightly lower temperature to use. Delia shows you how to bake a perfect sponge cake with a creamy passion fruit filling.

Source: user-images.immediate.co.uk

Apropriate temperature to bake a sponge cake. From 2.bp.blogspot.com all the ingredients for a sponge cake should be at room temperature before you start to prepare your batter. Temperature at centre of sponge cake : Sponge cakes are primarily made with eggs and a bit of sugar and flour. Komikus mania may 16, 2021.

Never bake a cake disaster again! So, ideal baking temperature for making an egg less sponge cake is 180°c. This one by lorraine godsmark of lorraine's patisserie is light and versatile Robb (1987) showed that sponge cake peaking was entirely dependent on baking temperature and. So, ideal baking temperature for making an egg less sponge cake is 180°c.

Source: www.thedinnerbite.com

Apropriate temperature to bake a sponge cake.

Apropriate temperature to bake a sponge cake.

Robb (1987) showed that sponge cake peaking was entirely dependent on baking temperature and.

Source: thegreatbritishbakeoff.co.uk

So, ideal baking temperature for making an egg less sponge cake is 180°c.

Source: letthebakingbegin.com

While baking in the oven, that trapped air expands and produces a fluffy baked good.

Source: www.bakinglikeachef.com

Temperature at centre of sponge cake :

Source: letthebakingbegin.com

Delia shows you how to bake a perfect sponge cake with a creamy passion fruit filling.

Source: dinnerthendessert.com

Sponge cake is a great basic layer for cupcakes, cookies, and different cakes that are made of eggs, sugar, and flour.

Source: www.indianhealthyrecipes.com

While baking in the oven, that trapped air expands and produces a fluffy baked good.

Source: images.immediate.co.uk

Example180 degrees celsius approx 350 degrees fahrenheit a typical 0f setting for a sponge cake.

A sponge cake is a lighter version of a traditional cake and doesn't include any type of shortening or fat in its recipe.

A spatula, silicone or wooden (can be replaced with a spoon).

Freeze sponge cake right after it cools, tightly and well wrapped in a food plastic wrap.

Baking a cake is not that much hard if we have an appropriate tool like oven.

Source: www.recipetineats.com

While baking in the oven, that trapped air expands and produces a fluffy baked good.

Source: www.indianhealthyrecipes.com

Preheat your oven to 350 degrees f (180 degrees c) and place the oven rack in the center of the oven.

Source: dinnerthendessert.com

This one by lorraine godsmark of lorraine's patisserie is light and versatile

Easy sponge cake recipe to bake a soft victoria sponge cake with simple ingredients like vanilla extract, cake flour, and 8 eggs.

/> Source: food-images.files.bbci.co.uk

3 baking an easy european sponge cake.

Source: www.justonecookbook.com

Easy sponge cake recipe to bake a soft victoria sponge cake with simple ingredients like vanilla extract, cake flour, and 8 eggs.

Source: aseasyasapplepie.com

Sponge cake is a great basic layer for cupcakes, cookies, and different cakes that are made of eggs, sugar, and flour.

Don't open the oven door during the baking process because the cake can collapse when hit with a sudden temperature change.

Source: natashaskitchen.com

Cover the bowls with plastic wrap and bring the eggs to room temperature (about 30 minutes).

Don't open the oven door during the baking process because the cake can collapse when hit with a sudden temperature change.

Source: www.thedinnerbite.com

Altering the temperature in which you bake has a significant effect on the outcome of your cake.


Mini Victoria Sponge Cakes!

Lovely Light Mini Vanilla Sponges, Vanilla Buttercream, Jam, and even more delicious making the perfect Mini Victoria Sponge Cakes!

So I bought a 12-Hole Mini Sandwich Tin a few months ago, shoved it to the back of my baking cupboard, and then completely forgot about it. When I was attempting to find a different tin (which I still can’t find) I rediscovered this beauty and knew I had to use it! I was going to bake something for a little surprise Afternoon Tea for a friend, and thought this would be the perfect thing! They are basically glorified cupcakes, but they just look so good!

You can of course just bake the cakes into cupcake cases, peel of the cases, and then follow the method etc. however, (As you can see in some of my pictures where I have demonstrated this) they just don’t look nearly as neat! I underestimated how good the tin would be, and I genuinely can’t wait to use it again!

I used a regular Easy Vanilla Cupcakes recipe, but increased the quantities ever so slightly to make sure the cupcake mixture was enough to rise a tad more than my usual cupcake mixture does. Simple swapping the eggs from Medium to Large, and increase everything else by 25g (to compensate for the egg increase) makes such a difference!

I will be adventuring into different flavours with this tin now I have rediscovered it.. so don’t worry about that! However, for now these are DELICIOUS. In my mind, they need slightly less time in the oven then some cupcake cases can as they’re in a metal case essentially.

For decorating, I simply snipped off the end of a Large Disposable Piping Bag and then piped on little circles of buttercream. I then drizzled almost the Jam so that you can see a little bit on the cakes, but you can easily just spoon a little on!

The decoration of the white chocolate is completely optional, and I realise its quite a way from the more ‘traditional’ attempts at a Victoria, but I wanted to decorate these as plain cupcakes often look a little boring to me! Sprinkling over some Freeze Dried berries is just pretty, and adds an extra little fruity taste. Everything is completely optional, but to be honest… I love them how they are in the pictures. SO cute and so so tasty! I hope you love these as much as I do! Enjoy! x


For the jam, place the strawberries in a large saucepan and crush with a potato masher.

Add the jam sugar and heat gently, stirring continuously, until the sugar dissolves.

Keep stirring, increasing the heat, bringing it to a full rolling boil, one that bubbles vigorously, rises in the pan and cannot be stirred down.

Start timing and boil for four minutes only. Remove from the heat and set aside to cool.

For the sponge, preheat the oven to 190C(170C fan)/375F/Gas 5. Lightly grease the tins with butter.

To make the cakes, cream the butter and caster sugar together until the mixture is pale and light. Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl from time to time. Add the vanilla extract and mix to combine.

Sift the flour into the bowl and fold in until the mixture is glossy and smooth.

Divide the mixture between the mini sandwich tin cups and level with a teaspoon.

Bake on the middle shelf of the oven for about 15 minutes until golden-brown and springy to the touch.

Leave the cakes to cool in the tin for two minutes and then ease onto a wire cooling rack and leave to cool completely.

Whip the cream to soft peaks and spoon into a piping bag fitted with a small plain nozzle.

Cut each cake in half horizontally with a bread knife.

Pipe one dot of the cream in the middle of each cake base and the rest in dots around the edges. Drizzle the jam over the cream, place the sponge tops on and lightly sift icing sugar over the cakes.


Mini Victoria Sponge Cupcakes Recipe

For the cupcakes, just use a regular three egg Victoria Sponge cake recipe but pop it in cup cake cases instead of large tins. This is the Victoria Sponge Cake recipe I use:

Ingredients for Mini Victoria Sponge Cupcakes

  • 175g unsalted butter or good quality margarine, softened
  • 175g caster sugar
  • 3 eggs, beaten
  • 1/2 teaspoon vanilla extract
  • 175g self raising flour
  • 1 tablespoon of room temperature milk

Method for Victoria Sponge Cupcakes

  • First pre-heat your oven to 180 degrees and set out a cupcake tin with 12 cake cases – I used muffin cases, but if you want smaller ones, just use fairy cake cases, and you’ll get extra. I happened to have some Union Flag and Queen’s Guard cake cases at the back of my cupboard, which were ideal for V.E Day commemorations.
  • Whisk the softened butter and sugar together in a large bowl, until light and fluffy.
  • Gradually beat in the beaten eggs and vanilla extract.
  • Sift in the flour and add the milk, and gently fold together with a large metal spoon.
  • Spoon the Victoria Sponge cake mixture into the paper cases and bake for around 15 minutes until well risen and golden brown on top.
  • Remove cupcakes from the cake tin and place on to a cooling rack.

Pin me!

Toppings Ingredients

To complete your mini Victoria Sponge Cupcakes, you’ll need 12 spoonfuls of jam, strawberry is traditional but raspberry is also a great choice. Vanilla butter cream icing or whipped cream, fresh berries and icing sugar to serve. To make the butter cream icing, you’ll need:

To make the icing, just beat the ingredients together until smooth and creamy.


Victoria sponge with white chocolate buttercream

First on the list is this delicious white chocolate buttercream Victoria sponge. Who says you can’t have chocolate in a Victoria sponge? Follow our Essentials magazine step-by-step recipe to make this Victoria sponge with white chocolate buttercream.

Image credit: TI Media Limited

Preparation

1. Preheat oven to 350F. Grease a muffin tin or lined with muffin liners. 2. In a large bowl, sift the flour, baking powder and salt. Set aside. 3. Mix milk, melted butter and vanilla in another bowl. Set aside. 4. Whip the eggs and sugar on medium-high speed in a bowl of a standing mixer until pale, thick and ribbony. About 5 minutes. 5. Reduce the speed to low and beat in the flour mixture until just incorporated. 6. Scoop 2 cups of cake batter and add it into the milk and butter mixture. Whisk until well combined. Then pour the mixture back into the remaining cake batter. Fold until well mixed. 7. Evenly distribute the batter into the prepared muffin tin. 8. Bake for 15 to 18 minutes or until wooden pick inserted in cake comes out clean. Let cool completely. 9. To prepare whipped cream, beat heavy cream with powdered sugar until the mixture holds stiff peaks. Divided the whipped cream in half. Gently fold in chopped strawberries into one half. Place 2 whipped creams in the fridge to chill. 10. To assemble, slice the cake in half horizontally. Pipe or smear the strawberry whipped cream on the bottom half. Gently top it with the top half. Pipe or smear the plain whipped cream on top. Garnish with sliced strawberries. 11. Repeat with the remaining cakes. Refrigerate before serving.

Mini lemon and blueberry Victoria sponge cakes

Sharing namesake with royalty, the Victoria sponge cake is a high rising fa vourite with a sweet pop of zesty lemon . Layered with a rich curd cushioned between fluffy sponge s and followed by a dusting of powdered sugar, these cherished cakes are famed for their versatility and savoury delights .

Our traditional recipe , for m ini lemon and blueberry Victoria sponge cakes , scales this longstanding classic into bite-sized treats with a homemade curd of fresh fruits sandwiched between buttery cakes. With their buttery and satisfyingly moist crumb that e asily dresse s up or down , our Victoria sponge cakes are guaranteed crowd-pleasers at every turn.

In a large bowl, whisk the butter and sugar together with an electric whisk until light and fluffy .

Whisk in the eggs, one at a time. If the mixture curdles, mix in a tablespoon of flour.

Fold in the flour gently and spoon half way up into the prepared tins and dot each cake with a couple of fresh blueberries. Reserve the rest for decoration.

Bake for about 15 on the middle shelf, making sure a skewer comes out clean .

Leave the cakes to cool in the tin for 5 minutes and then remove and finish cooling on a wire rack .

In the meantime, whip the double cream to soft peaks. Add in the mascarpone, the icing sugar, lemon juice and zest and then continue whipping until stiff peaks. This will happen very quickly so be careful not to over beat the mixture .

Once the cakes have cooled completely, cut them in half horizontally and arrange spread the bottom half of each cake with a tablespoon of mascarpone cream, a tsp of blueberry jam and 3 fresh blueberries. Then sit the top half of the cake onto the blueberries.


Watch the video: Mini Victoria Sponges Tutorial (September 2021).