Petite Victoria Sponge Tea Cakes
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.
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Time:
Prep: 10 min
Cook: 20 min
Servings: 6
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Victoria Sponge
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
Filling + To Serve:
Chantilly Cream
Strawberry Jam
Powdered Sugar for Sprinkling
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Nutrition per serving:
Calories 201.21kcal, 10%
Total Fat 9.44g, 13%
Carbs 25.38g, 10%
Sugars 10.87g, 12%
Protein 3.71g, 7%
Sodium 309.62mg, 15%
Fiber 0.53g, 2%
Percent Daily Values based on a 2,000 calorie diet.
Health Score: 4.2/10
*Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients.
Nutrients in this dish with a positive impact:
Unsaturated Fat 7g, 14% DV
Fiber 1g4% DV
Protein 7g, 15% DV
Potassium 108mg, 3% DV
Magnesium 12mg, 3% DV
Iron 2mg, 16% DV
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Tasting Notes:
Light and Fluffy -The sponge cake layers are often characterized by their light and airy texture, offering a delicate and soft mouthfeel that melts effortlessly on the palate.
Buttery and Rich - A Victoria sponge cake is traditionally made with generous amounts of butter, infusing each bite with a rich and indulgent flavor.
Subtly Sweet - The cake carries a gentle sweetness without being cloying.
Vanilla Infusion - The addition of vanilla extract imparts a fragrant and aromatic note that adds a touch of warmth and depth to the taste.
Jammy Delight - The filling typically consists of a layer of strawberry or raspberry jam, which adds a fruity and slightly tangy element to the cake. The jam offers a burst of natural sweetness and contributes to the overall lusciousness of each bite.
Creamy - The Chantilly cream, sandwiched between the cake layers, adds a subtle creaminess that provides a smooth and velvety component.
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.)
Filling + To Serve
Step 1
Place one cake round on a plate and layer with jam and then chantilly cream. Top with another cake round and sprinkle with powdered sugar. Repeat.
Step 2
Serve with tea or coffee and enjoy!