Thursday, May 19, 2011

Mini Victoria Sponge Cakes

A British traditional sponge cake is now miniaturised!  We no longer to fight each other about who got the biggest slice.

Individual Victoria sponge cakes are prettier than scones or biscuits and muffins.  Ideally eaten with a strong milky tea!

Ingredients for 6 cakes
6oz butter, softened
6oz granulated sugar
3 eggs, beaten
few drops of vanilla oil (optional)
6oz self-rising flour
about 12 teaspoons strawberry or raspberry jam
about 6 rounded tablespoons whipped cream
powdered sugar to dust

Grease the inside of 6 ramekins and line the insides with baking paper.  Make sure the lining papers a half inch taller than the ramekins.

With electric beater, beat the butter and sugar in a large mixing bowl until the mixture becomes light and creamy.  Add the vanilla oil (optional).
Add the eggs to the bowl gradually, beating well after each addition.

When the eggs are incorporated, sift the flour into the bowl and, using a spatula, gently fold the flour into the mixture.

Divide the mixture equally between the 6 ramekins.  Cook in the preheated oven for 20 - 25 minutes or until a skewer comes out clean when inserted to the centre of the cakes.

When the cakes are cooked, leave them in the ramekins for a few minutes, then turn out onto a wire rack and remove the paper.  Allow to cool completely.

Split each cake in half.  Spread the jam evenly over the bottom sponge, top with the whipped cream, and sandwich with the top half of the sponge cake.  Dust the powdered sugar over the top of the cake.

If you would like to read this recipe in Japanese, please click HERE.

Bon appetit!

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