Mini Victoria Sponge Cakes
 
Makes 7
Ingredients
  • ⅔ cup plus 3 tablespoons self-rising soft-wheat flour
  • ½ cup castor sugar or extra-fine sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1¾ teaspoons vanilla extract, divided
  • 1 cup cold heavy whipping cream
  • ⅓ cup plus ¼ cup confectioners’ sugar, divided
  • ¾ cup chopped fresh raspberries
  • ¼ cup raspberry preserves
  • Garnish: fresh raspberries, fresh mint sprigs
Instructions
  1. Preheat oven to 325°. Spray a 15¼x10¼-inch rimmed baking sheet with cooking spray. Line with parchment paper and spray again.
  2. In a large mixing bowl, combine flour, castor sugar, butter, eggs, and 1¼ teaspoons vanilla extract. Beat with a mixer at high speed until ingredients are well incorporated, about 5 minutes. Spread batter into prepared pan, smoothing evenly.
  3. Bake until edges are golden brown and a wooden pick inserted in center comes out clean, 13 to 15 minutes. Let cool completely in pan.
  4. Using a 2½-inch round cutter, cut 14 circles from cake (see Note).
  5. In a deep mixing bowl, combine cream, ¼ cup confectioners’ sugar, and remaining ½ teaspoon vanilla. Beat with a mixer at high speed until thick and creamy. Add chopped raspberries, stirring well.
  6. Spread a layer of raspberry preserves onto 7 cake rounds. Add a layer of raspberry cream and top each with a remaining cake round.
  7. Place a lace or paper doily on top of each cake stack. Sift remaining ⅓ cup confectioners’ sugar over stencil. Carefully remove stencil. Garnish each cake with a fresh raspberry and a mint sprig, if desired. Serve immediately
Recipe by Victoria at https://victoriamag.com/mini-victoria-sponge-cakes/