Happy New Year my Dearest Readers 🙂 Hope you’ve all had a wonderful Christmas and New Years! I plan of posting more frequently…clearly hasn’t worked! Again the same reasons (excuses!) being very busy at work and we also had friends coming over staying with us. Anyhow! my New Years resolution is to share more exciting events, reviews and recipes with you all!
That’s why I’m going to start 2016 with a Mini Victoria Sponge cake recipe 🙂 This recipe is inspired by the new range Anchor cream that KeepLeft PR sent me. I really like the bottle and screw top packaging, I feel like it keeps the cream fresher for longer. It’s also got those clever lines on the side, so you know exactly how much you’re pouring without having to use another measuring cup. Meaning one thing less to wash, now that’s always a bonus. The Anchor cream is now selling exclusively at Woolworths.
I found the Anchor cream very smooth and easy to whip. That’s why I decided to make something which uses the cream in its whipped formed and not cooked or incorporated with something else. Initially, I wanted to make scones, however, I have already shared that recipe before and I wanted something a little more cake like but still keeping it cute and dainty. Ta-da! Mini Victoria sponge cakes 😀
Hope you like this recipe! Please share and let me know if you’ve made them!
Recipe – Mini Victoria Sponge Cakes adapted from Mary Berry
Yield – 8-10 mini cakes
175g Unsalted butter, soften
175g Caster sugar
3 large eggs, beaten
1 teaspoon vanilla extract
175g Self-raising flour
300ml Anchor Thickened Cream
Icing Sugar for dusting
– Feel free to use any type of jam or marmalade you would like
– You can also use this recipe to make a 20cm cake instead of mini cakes
1) Preheat the oven to 190°C (170°C fan forced) or 376°C, lightly grease a shallow tray with butter and cover with baking paper to prevent sticking.
2) Using an electric mixer or by hand mix butter and caster sugar together until the mixture is very pale and light. Make sure to scrap the sides this will take approximately 5 minutes. Gradually add the beaten eggs, mixing well between each addition and again scrape the bowl. Add the Vanilla extra and mix to combine.
3) Sift the self raising flour into the mixing bowl and gently fold in until the mixture is glossy and smooth. Try not to over fold or mix.
4) Spread over prepared pan and bake for about 25-30 minutes. Until lightly golden brown, check whether it is cooked using a skewer if it comes out clean it is cooked. Leave it to cool in the tin for a couple of minutes before removing it from pan.
5) Poor Anchor Thickened cream into bowl and whip until soft peaks form.
6) Once sponge cake is cool enough, use a cookie cutter to cut into small disks.
Daisy@NeverTooSweet received the Anchor Thickened Cream as gift from Keep Left PR