It may be surprising to hear this, but I generally don’t like sweets. I really like to make delicious desserts or cakes, but I don’t usually crave them. My favorites are the mini Victoria sponge cakes or cupcakes recipe and sandwiches and my afternoon tea (my favorite way to eat sweets!). I can think of a few exceptions, the most obvious of which are pecan pie, candies made with custard or cheese, refined blueberry or peach cake, and pecan fudge. But cake? Not much. I like perfectly made and deliciously moist cakes, but this is not what I want. An exception to this rule is the Victoria Sandwich (also known as Mini Victoria Sponge Cake). This delicious treat includes the classic sponge cake, Chantilly cream (actually just whipped cream and vanilla cream), and homemade raspberry or strawberry jam. I think this is what I like so much: the simplicity. The light, moist sponge cake is topped with freshly made jam and vanilla cream, neither fussy nor complicated. Very good, clean, honest, and sweet. Similarly, I also like the concept of cream, fruit, and sponge cake.
History of Mini Victoria Sponge Cakes Recipe
Mini Victoria sponge cake is named after Queen Victoria, who is passionate about afternoon cakes. Although, its version can be jam sponge cake (just jam and cake). The addition of cream did not appear until the 20th century. Some purists claim that there should be no vanilla in the cream. Some people even insist that authentic Victorian sandwiches have no cream at all.
Traditional mini Victoria sponge are also dusted with granulated sugar (superfine sugar) instead of powdered sugar. I’m one of the proponents of the “no butter” claim because the frosting is better than the granulated sugar on top of these beauty products, despite the superfine sugar variety. But my favorite is the large and small cakes in this recipe. I like small or bite-sized things, not only because they smell too much, but also because I usually don’t want anything big (unless It’s pecan pie!). Mini sponge Cake batter cannot be over-mixed or baked for one second; otherwise, you will face failure. The mixing process is necessary too, but it’s so simple that anyone who likes to bake can do it.
Why to Choose Certain Ingredients?
I really like yeast powder, and I often use it in baked goods. Because it ferments food, there is no confusion or fuss. It doesn’t give the baking powder a bitter aftertaste, which is common in some baked goods. Since the baking powder is evenly distributed throughout the flour before packaging, it is impossible to mix the baking powder unevenly into the confectionery. I also firmly believe that it can “melt” into all the flour, so the flavor will not be as strong. I’m not sure if it’s a minority in the entire baking powder flavor product. Still, my palette tends to use it as a radar. Side note: Baking powder and a small amount of salt have been mixed into the self-rising flour. Therefore, if you use it, you can and should reduce the salt in your recipes.
I also use mini cake pans with removable bottoms to make it easier to get the cakes out after baking. I recommend investing in some of them (a small investment) so that you can use them to make the perfect mini Victoria sponge cakes or mini Victoria sponge cupcakes recipe. They are also suitable for mini cheesecakes! To turn them into afternoon tea, people will want to ditch expensive tea rooms for a comfortable place – mini sponges and everything in between. Just remember to provide them with the proper English tea (with milk and sugar if needed), like Builders, my favorite!
Mini Victoria Sponge Cakes
- 225 gm self rising flour
- 225 gm sugar
- 225 gm butter
- 2 tsp baking powder
- 4 eggs
- 150 gm homemade or readymade fruit jam
- Take a bowl. Add flour, sugar, butter, baking powder, eggs into the bowl. Take a beater and whisk the mixture for 10 minutes. Then the mixture gets creamy.
- Pour batter into a cup tray. Then bake those 25 minutes at 160n degrees C.
- After 25minutes, take out the tray and cut cakes horizontally into two halves.
- Then apply jam on both half. Take a nozzle and icing on the jam. Then paste on both sides.
- Here, now you can taste your mini Victoria sponges.