Mini Victoria Sponge Cakes Recipe | Jane’s Patisserie

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while margarine is often less expensive.

self-raising flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour + baking powder

Whole wheat flour provides more fiber, while all-purpose flour is more economical.

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: cool whip

Greek yogurt is lower in calories and adds protein.

fresh berries

🥗Healthier: frozen berries

💰Cheaper: canned fruit

Frozen berries are often less expensive and available year-round.

Weigh the eggs in their shell to match approximately 200 g, then weigh out 200 g each of butter, flour, and sugar to match the egg weight.

Add the unsalted butter and castor sugar into a bowl and mix until creamy.

Pour in the eggs and add the self-raising flour, mixing until smooth.

Add a little vanilla extract to the mixture and combine.

Prepare a 12-hole loose bottomed cake tin by cutting out 12 mini pieces of parchment paper and greasing the tin with calorie spray to stick the parchment down.

Using a 5 cm scoop, portion the cake mix into the prepared tin.

Bake in a preheated oven at 165°C for 20 to 22 minutes, or until cooked through and golden.

Let the cakes cool fully in the tin before removing them.

Once cooled, gently pop the cakes out of the tin and remove the parchment paper from the bottoms.

Cut each cake in half horizontally with a sharp knife.

Prepare a vanilla buttercream frosting by beating room temperature unsalted butter until smooth, then gradually add icing sugar and a little vanilla extract until combined and smooth.

Fill a piping bag with the buttercream frosting and another with jam for decoration.

Pipe the buttercream onto the bottom half of each cake, followed by a layer of jam.

Place the top half of the cake back on and drizzle with white chocolate and sprinkle with dried raspberries.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens