These mini Victoria Sponge Cakes are traditional Victoria sponge with a twist, they’re filled with flavourful Passion Fruit Cream. Their mini size makes them cuter too, and great for parties of any occasion.
Recipe 4 mini cakes – multiply as required. Prep and cook time total: 1 hour and 15 min utes
For the sponge cakes:
200g Two Chicks Liquid Whole Egg
225 g | 8 oz | 1 cup margarine, softened
225 g | 8 oz | 1 cup caster sugar
1 tsp vanilla extract
200 g | 7 oz | 1 ⅓ cups self-raising flour
1 tbsp cornflour
For the passion fruit cream:
250 ml | 9 fl oz | 1 cup whipping cream
80 g | 3 oz | ⅔ cup icing sugar, sifted
1 vanilla pod, split with seeds scraped out
2 passion fruit, halved
For the sponges: Preheat the oven to 180°C (160° fan) | 350F | gas 4.
Grease eight individual non-stick sponge tins with a little of the margarine.
Cream the remaining margarine with the caster sugar and vanilla extract in a large mixing bowl until thick, pale and fluffy.
Beat the eggs, a little at a time, into the creamed margarine.
Fold through the flour and cornflour until you have a smooth batter.
Divide the batter between the tins and bake for 20 – 25 minutes until golden, risen, and a cake tester comes out clean from their centres. Remove to a wire rack to cool.
For the passion fruit cream: Whip the cream with 65g icing sugar and the vanilla pod seeds in a bowl until thick/softly peaked.
Scoop the passion fruit puree into the cream and fold gently to incorporate.
Cover and chill for 30 minutes.. Once the sponges have cooled, turn them out from their tins.
Spread half of them with the cream before sandwiching against the remaining sponges.
Dust lightly with the remaining icing sugar before serving.
Recipe and image credit thanks to TwoChicks