Mini Victoria layer cakes

Discover the charm and elegance of Mini Victoria Sponge Layer Cakes, a delightful British classic that has been scaled down for an exquisite afternoon tea experience. These mini cakes embody the essence of traditional British baking, offering a perfect balance of light, fluffy sponge cake layered with rich cream and sweet raspberry jam, finished with a dusting of icing sugar.

Cultural or Historical Context Mini Victoria Sponge Cakes pay homage to the quintessential Victoria sponge cake, named after Queen Victoria, who was known to enjoy a slice with her afternoon tea. This miniaturized version maintains the classic flavours and textures that have made the Victoria sponge a beloved treat in British tea rooms and households for generations.

Ingredients for the Mini Victoria Sponge Layer Cakes

• Double cream: 300ml
• Raspberry jam: 4 tablespoons
• Icing sugar: for dusting
• Cake batter: Butter (softened): 115g, Caster sugar: 115g, Eggs: 2, Self-raising flour (sifted): 115g, Baking powder: 1 teaspoon, Buttermilk or sour cream: 1 tablespoon, Vanilla extract: 1 teaspoon
• Special kit: Food-safe, pesticide-free mini rose buds, Cake rings (6.5-cm), Piping bags with large round nozzles

Preparation Instructions

1. Preheat your oven and prepare your cake rings on a baking sheet.
2. Cream butter and sugar until light and creamy, then incorporate eggs, followed by the dry ingredients and vanilla extract, mixing to a smooth batter.
3. Fill the prepared cake rings with the batter and bake until golden brown and springy to the touch.
4. Once cooled, assemble the cakes with layers of jam and whipped cream, dust with icing sugar, and decorate with a rose bud.

Storage and Reheating These cakes are best enjoyed fresh but can be stored in the refrigerator for up to 2 days due to the fresh cream content. They do not freeze well once assembled but the sponge layers can be frozen separately.

Nutritional Information A breakdown of nutritional values typically includes calories, fats, sugars, and proteins. Due to variations in serving sizes and specific ingredients used, it's advisable to calculate the nutritional information based on the exact ingredients you use.

FAQ about Mini Victoria Sponge Layer Cakes

• Can I use a different type of jam? Yes, while raspberry jam is traditional, you can use strawberry or any other jam you prefer.
• Can I make these cakes in advance? The sponge layers can be made in advance and frozen. However, for the best taste and texture, assemble them with cream and jam closer to serving time.
• What can I use if I don't have cake rings? Muffin tins can be a good alternative, though the size and shape of the cakes will vary.

The original recipe for these delightful Mini Victoria Sponge Layer Cakes comes from "Naked Cakes: Simply Stunning Cakes" by Hannah Miles, showcasing the timeless appeal and simplicity of British baking​​​​​​.

Enjoy crafting these miniature delights for your next afternoon tea, where their elegant presentation and exquisite taste are sure to impress.