Mini Victoria Sponge Cakes
Serves: 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 and fresh mint sprigs
Instructions
  1. Preheat oven to 325°.
  2. Spray a 15¼×10¼-inch rimmed baking sheet with cooking spray. Line with parchment paper, and spray again.
  3. In a large mixing bowl, combine flour, castor sugar, butter, eggs, and 1¼ teaspoon vanilla extract. Beat at high speed with a mixer until ingredients are well incorporated, approximately 5 minutes.
  4. Spread batter into prepared pan, smoothing evenly.
  5. Bake until edges are golden brown and a wooden pick inserted in the center comes out clean, 13 to 15 minutes. Let cool completely in pan.
  6. Using a 2½-inch round cutter, cut 14 circles from cake.
  7. In a deep mixing bowl, combine cream, ¼ cup confectioners’ sugar, and remaining ½ teaspoon vanilla. Beat at high speed with a mixer until thick and creamy. Add chopped raspberries, stirring well.
  8. Spread a layer of raspberry preserves onto 7 cake rounds. Add a layer of raspberry cream, and top each with a remaining cake round.
  9. Place a stencil* on top of each cake stack. Sift remaining ⅓ cup confectioners’ sugar over stencil. Carefully remove stencil.
  10. Garnish each cake with a fresh raspberry and a mint sprig, if desired.
  11. Serve immediately.
Notes
Make-Ahead Tip: Cake rounds can be placed in an airtight container with layers separated by wax paper, and frozen for up to a week. Thaw completely before assembling cake stacks.
Recipe by TeaTime Magazine at https://teatimemagazine.com/mini-victoria-sponge-cakes/