Description
These Mini Sponge Cakes are light, fluffy, and absolutely delicious! Filled with vanilla buttercream and fruity jam, they make the perfect tea party treat or special occasion dessert. Easy to make and beautifully elegant, these bite-sized delights are sure to impress!
Ingredients
Scale
For the Mini Sponge Cakes:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup unsalted butter (room temperature)
- 2/3 cup granulated sugar
- 2 large eggs (room temperature)
- 1/2 tablespoon pure vanilla extract
For the Vanilla Buttercream:
- 1/2 cup unsalted butter (room temperature)
- 3 tablespoons heavy whipping cream
- 2 teaspoons pure vanilla extract
- 2 1/2 cups powdered sugar (sifted)
- 1/8 teaspoon salt
Other:
- Butter and flour (for greasing the muffin pan)
- 10 tablespoons raspberry or strawberry jam
- 1 tablespoon powdered sugar (for dusting)
Instructions
For the Cakes:
- Preheat & Prep:
- Preheat the oven to 350°F (175°C).
- Butter and flour 10 wells of a muffin pan.
- Mix Dry Ingredients:
- In a medium bowl, sift together flour, baking powder, salt, and baking soda.
- Prepare the Batter:
- In a large mixing bowl, use a handheld electric mixer to cream together butter and sugar until fluffy.
- Beat in the eggs and vanilla, mixing until the batter turns pale yellow.
- Slowly fold in the dry ingredients until just combined.
- Bake the Cakes:
- Divide the batter evenly into the prepared muffin wells, smoothing the tops.
- Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes, then run a paring knife around the edges and transfer to a wire rack to cool completely.
- Once cooled, slice each cake in half horizontally.
For the Buttercream:
- Make the Frosting:
- While the cakes bake, beat together butter, heavy cream, vanilla extract, powdered sugar, and salt until smooth and creamy (about 5 minutes).
- Transfer to a piping bag for easy assembly.
To Assemble:
- Fill the Cakes:
- Pipe or spread buttercream on the bottom half of each sliced cake.
- Spoon or pipe 1 tablespoon of raspberry jam over the buttercream.
- Place the top half of the cake on top to form a sandwich.
- Finish & Serve:
- Dust with powdered sugar for an elegant touch.
- Serve immediately and enjoy!
Notes
- Room Temperature Ingredients: Ensure butter, eggs, and cream are at room temperature for a smooth batter.
- Light & Fluffy Texture: Do not over-mix the batter to keep the cakes soft.
- Piping Bag Alternative: Use a plastic sandwich bag with the corner snipped off.
Variations & Substitutions:
- Jam Flavors: Swap raspberry for strawberry, apricot, or blackberry jam.
- Colorful Buttercream: Add a drop of food coloring for a festive look.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert, Tea Party Treats
- Method: Baking
- Cuisine: British-Inspired
