MINI VICTORIA SPONGE CAKES *BAKE* | Filled with Jam and Fresh Cream | NINJA FOODI Recipe

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.

Use a food mixer and weigh 100g of unsalted butter or Stork margarine into a bowl.

Weigh in an equal amount of caster sugar and cream together until light and fluffy.

Crack in 2 eggs and mix until well combined.

Add 2 teaspoons of vanilla extract and mix again.

Weigh in 100g of self-raising flour and 1 teaspoon of baking powder, then mix by hand until combined.

Add a splash of milk and mix to loosen the batter slightly.

Grease the silicone mold with butter or margarine.

Spoon the mixture into the silicone mold, filling each cavity evenly.

Place the mold in the Ninja Foodi and set to bake at 180°C for 25 minutes, checking at 22 minutes with a skewer for doneness.

Remove from the pot and let cool in the silicone mold before popping them out.

Cut the tops off the cakes to create a base.

Slice each cake in half horizontally.

Spread a teaspoon of shop-bought jam on the bottom half of each cake.

Add whipped cream on top of the jam.

Place the top half back on and sprinkle with icing sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens