These mini Victoria cakes are a cute little rendition of the classic Bristish sponge cake.
Total Time:2 hours 30 minutes
For the cakes:
1 cup (230 gm) unsalted butter, at room temperature
1 cup (200 gm) sugar
4 large eggs, at room temperature
1–1/2 teaspoons vanilla extract
2 cups (270 gm) cake flour
2 teaspoons baking powder
¼ teaspoon salt
For the filling and whipped topping:
½ cup strawberry jam or preserves
6 ounces cream cheese, at cool room temperature
¾ cup (150 gm) sugar
1 teaspoon vanilla extract
Pinch of salt
1–1/2 cups (360 gm) heavy whipping cream
Fresh strawberries, quartered for garnish
To make the cakes:
Preheat the oven (325 for dark pans and 350 for light pans). In a large bowl or the bowl of a stand mixer cream the butter and sugar together on medium speed until smooth and fluffy, about 2 minutes. Add the eggs one at a time, mixing after each addition to incorporate. Add the vanilla. Stir in the dry ingredients just until combined and fold in any unincorporated bits. Lightly grease mini muffin or cheesecake tins and fill each cup 2/3 of the way with batter. Bake in the preheated oven for about 15 minutes or until a toothpick inserted comes out clean. Allow to cool slightly in the pan and then carefully remove each cake to cool completely.
When ready to frost and serve, use a paring knife to core out the center of each cake. Fill a piping bag with the jam and pipe jam into the center of each cake. Set aside while you prepare your topping.
In a large bowl, use a hand mixer to cream together the cream cheese and sugar until smooth. Add the extract and salt. Slowly drizzle the cream into the bowl while the mixer is on and whip until stiff peaks form. Fill a piping bag with the topping and pipe on top of each cake, covering the jam filling completely. Top with quartered strawberries just before serving. Enjoy at a cool room temperature but store in the fridge.