Petite Victoria Sponge Tea Cakes

Name: Petite Victoria Sponge Tea Cakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: European, British
Ingredients: 1 ⅔ cups (8 oz/225 g) self-rising flour; 1 teaspoon baking powder; 3 tablespoons whole milk; 1/2 cup butter, softened; ⅛ teaspoon fine salt; 3 large eggs; ½ cup granulated sugar; 1 teaspoon vanilla extract; Chantilly Cream; Bonne Maman Strawberry Jam; Powdered Sugar for Sprinkling

8 steps

Prep:10minCook:20min

Not all of the cake baked will be used to make the Petite Cakes. The correct nutritional information for 6 servings for this cake is as follows: Health score: 4.6/10 Calories 201.21kcal, 10% DV Total Fat 9.44g, 13% DV Carbs 25.38g, 10% DV Sugars 10.87g, 12% DV Protein 3.71g, 7% DV Sodium 309.62mg, 15% DV Fiber 0.53g, 2% DV There is little more delight in life than Afternoon Tea with loved ones. Victoria Sponge Tea Cakes are a classic British cake and a fine choice for such an occasion. While the sponge is denser than most it is characterized by its light and airy texture. The flavor is buttery, rich, and sweet without being cloying. A hint of vanilla adds warmth and depth while jam adds a sweet tartness which gently cuts through the creamy and light Chantilly cream. This recipe for Petite Victoria Sponge Tea Cakes encapsulates the essence of a timeless classic in a dainty size. With their exquisite flavors, these tea cakes offer an enchanting twist on the beloved Victoria Sponge cake. So gather your loved ones and savor the perfect balance of flavors and the irresistible charm of these Petite Victoria Sponge Tea Cakes.

Updated at: Thu, 17 Aug 2023 07:05:13 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories402.4 kcal (20%)

Total Fat18.9 g (27%)

Carbs50.8 g (20%)

Sugars21.7 g (24%)

Protein7.4 g (15%)

Sodium619.2 mg (31%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Victoria Sponge

225gself-rising flour

1 teaspoonbaking powder

3 tablespoonswhole milk

½ cupbutter

softened

⅛ teaspoonfine salt

3eggs

large

½ cupgranulated sugar

1 teaspoonvanilla extract

Filling + To Serve

Instructions

Victoria Sponge

Step 1

Preheat oven to 350 degrees F (175 degrees C).Butter the bottom and sides of an 11-by-17-inch rimmed baking sheet. Line the bottom of the pan with parchment paper. Butter the paper and flour lightly.

Step 2

In a large bowl, whisk together the flour, baking powder, and salt.

Step 3

In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

Step 4

Add the dry ingredients to the wet ingredients alternately with the milk, beginning and ending with the dry ingredients. Beat just until combined after each addition.

Step 5

Pour the batter into the prepared pan and bake for 15 minutes, or until a toothpick inserted into the center comes out clean.

Step 6

Turn the pan over to place the cake onto a cooling rack. Once cool place the cake onto a smooth surface. Use a 2 to 2.75 inch pastry cutter to cut approximately 12 cake rounds from the sheet sponge cake. Repeat until rounds can no longer be cut. (Save the cake scraps in a container and refrigerate. This can be used to make cake truffles later.)