Mini Victoria Sponge Cakes

Today’s Sunday Funday is celebrating sponge cake.

When I make cakes, I typically doctor a cake mix, so I don’t know that I’ve ever really made a sponge cake. 

So I started researching and saw Victoria Sponge and it can be made into a mini version (which meant I could cut down the recipe) and it reminded me of The British Bakeoff so I got excited and decided to make them.

These are very much like a strawberry shortcake and were enjoyed by all.

We only ate 4 of the cakes the first day, saving the other two for the next day, and they were just as good the next day!

Sunday Funday

Sponge Cake

• Blueberry Swiss Roll from A Day in the Life on the Farm 
•   Eggless Sponge and Choco-vanilla Marble Cake from Sizzling Tastebuds 
•   Genoise Madeleines from Karen's Kitchen Stories 
•   Lime Sponge Cake from Sneha's Recipe 
•   Mini Victoria Sponge Cakes from Amy's Cooking Adventures 
•   Mixed Berry Sponge Cake from Mayuri's Jikoni 
•   Pan di Spagna from Culinary Cam

Mini Victoria Sponge Cakes

Adapted from GoodFood

Sponges 

5 tablespoons (75 grams) butter

⅓ cup (75 grams) sugar

1 egg

½ tablespoon milk

¼ teaspoon vanilla extract

½ (75 grams) cup flour

¾ teaspoon baking powder

Pinch salt

Fillings

2-4 tablespoons strawberry jam

Whipped cream (canned of freshly whipped)

Fresh strawberries, sliced (optional)

Preheat the oven to 350 degrees F and line a 6-cup muffin tin with paper liners.

Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment.  Beat on medium speed until light and fluffy.  Scrape down the bowl and add the egg.  Mixed until combined.

Add the milk, vanilla, flour, baking powder, and salt and mix until smooth.

Divide the batter equally between the paper liners.  Bake for 15-18 minutes or until the cakes are golden brown and a toothpick inserted into the center comes out clean.

Cool in pans for 10 minutes, then move to wire racks to cool completely.

Once cool, remove paper liners.  Cut the cakes in half.  Spread jam over the bottom of each, followed with a dollop of sweetened whipped cream.

If desired, top with additional whipped cream and fresh strawberries.

Makes 6 mini sponges