Mini Victoria Sponge Cake Recipe
A eggetarian British recipe with butter (unsalted) - at room temperature, sugar, whole eggs - well beaten. Ready in 50 min, serves 6.
Curated byKavya Sharma🇮🇳
Instructions
8 steps- 1
To begin making the Mini Victoria Sponge Cakes recipe, firstly we will make the sponge cakes
- 2
Cream the butter and sugar together until the mixture is pale and light
butter (unsalted) - at room temperature(3/4 cup)sugar(3/4 cup)icing sugar - for dusting - 3
Gradually, add the beaten eggs, mixing well between each addition
whole eggs - well beaten(3) - 4
Sift the flour into the bowl and fold in until the mixture is glossy and smooth
all purpose flour (maida)(3/4 cup) - 5
Divide the mixture between the mini cake tins
- 6
Bake on the middle shelf of the oven for about 15 minutes until golden-brown
- 7
Leave the cakes to cool in the tin for two minutes and then ease onto a wire cooling rack and leave to cool completely
- 8
Serve Mini Victoria Sponge Cakes on its own for breakfast or have it after your meals as a dessert
Rate this recipe
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Mini Victoria Sponge Cake Recipe
A eggetarian British recipe with butter (unsalted) - at room temperature, sugar, whole eggs - well beaten. Ready in 50 min, serves 6.
Curated byKavya Sharma🇮🇳
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Directions
8 steps- 1
To begin making the Mini Victoria Sponge Cakes recipe, firstly we will make the sponge cakes
- 2
Cream the butter and sugar together until the mixture is pale and light
butter (unsalted) - at room temperature(3/4 cup)sugar(3/4 cup)icing sugar - for dusting - 3
Gradually, add the beaten eggs, mixing well between each addition
whole eggs - well beaten(3) - 4
Sift the flour into the bowl and fold in until the mixture is glossy and smooth
all purpose flour (maida)(3/4 cup) - 5
Divide the mixture between the mini cake tins
- 6
Bake on the middle shelf of the oven for about 15 minutes until golden-brown
- 7
Leave the cakes to cool in the tin for two minutes and then ease onto a wire cooling rack and leave to cool completely
- 8
Serve Mini Victoria Sponge Cakes on its own for breakfast or have it after your meals as a dessert
Rate this recipe