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
- Preheat oven to 325°. Spray a 15¼x10¼-inch rimmed baking sheet with cooking spray. Line with parchment paper and spray again.
- 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.
- 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.
- Using a 2½-inch round cutter, cut 14 circles from cake (see Note).
- 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.
- Spread a layer of raspberry preserves onto 7 cake rounds. Add a layer of raspberry cream and top each with a remaining cake round.
- 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
