The sun is shining and with Easter approaching, I thought these mini Victoria sponge cakes with a spring theme would be perfect for the Easter weekend.
I originally made (and posted the recipe) for these last year using a cute 6-cake silicon mould with ladybird, flower and butterfly shapes but I thought they deserved another showing (with revamped photos).
The cakes turned out so pretty! I filled them with berry jam along with a classic buttercream, and finished them off with a dusting of icing sugar.
The measurements made six large cakes, but would easily stretch to eight or ten normal-sized cupcakes (however, if you intend to fill them, they will need to be fairly large). You could also double the measurements and make a traditional Victoria sandwich using two 20cm cake tins.
100g (2/3 cup + 2 tablespoons) plain (all-purpose) flour
1 teaspoon of baking powder
1 tablespoon of milk
50g (1/4 cup) butter (softened)
70g (2/3 cup) icing (confectioners' sugar)
1/2 teaspoon vanilla sugar (you could use extract)
~ Pre-heat the oven to 190°C (375°F).
~ Add all the cake ingredients to a large bowl and beat or whisk until the batter is very smooth and soft.
~ Pour into prepared tins or cupcake cases, and cook for around 15-20 minutes, depending on the size. When ready, the cakes will look a lovely brown colour on top, will have a springy touch, and an inserted skewer will come out clean. Leave on a wire rack to cool.
~ For the buttercream, sift the icing sugar and vanilla sugar into a bowl and add the butter. Beat until a smooth consistency. If making smaller cakes, gently cut them in two and using a knife, spread the buttercream on one half, topped by the jam. Carefully place the other half on top. Sprinkle liberally with icing sugar and enjoy!