Happy Mothers Day to all you mums out there! I hope you have been well and truly spoilt and got to eat a big slice of cake (or two).
Unfortunately I didn’t have time to bake for my mum, but she had baked herself a yummy sponge with a chocolate and blackcurrant filling so I don’t feel too bad! (…yes, I get my baking skills from my mum.)
If I had baked cake for her, I would have made these. I actually made these for my sisters birthday. She did that thing of saying ‘oooh please can you make me some cakes for me to take to work for my birthday? I would really like some mini victoria sponge cakes and I have seen a cake tin in Lakeland. I’ll buy the tin tomorrow‘ but then forgot to buy the tin so I had to!! But I’m glad I did – it’s a brilliant tin and I think I’ll get a lot of use out of it.
I decided on using a rose flavoured buttercream for the filling to add a bit of an unusual flavour to this traditional cake.
The cake recipe was found on the Lakeland website and the buttercream from the Hummingbird Bakery book.
[callout title=Ingredients for the Sponge:]
- 175g unsalted butter – at room temperature
- 175g caster sugar
- 3 large eggs – beaten
- 1 tsp vanilla extract
- 175g self-raising flour – sifted
- Pinch of salt
- Preheat your oven to 180°C/350°F/Gas mark 4
- Cream the butter and caster sugar together until the mixture is pale and light. This is easiest using a free-standing mixer and will take about 3-4 minutes on medium speed.
- Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl from time to time.
- Add the vanilla extract and mix again.
- Sift the flour and salt into the bowl and fold in using a large metal spoon or rubber spatula until the mixture is glossy and smooth
- Divide the mixture between the Mini Sandwich Tin (roughly 1 heaped dessertspoon of mixture in each well) and level with a teaspoon.
- Bake on the middle shelf of your preheated oven for about 15 minutes until golden, well risen and a wooden skewer inserted into the middle of the cakes comes out clean.
- Leave the cakes to rest in the tin for 2 minutes and then carefully ease out onto a wire cooling rack and leave until cold.
[callout title=Ingredients for the buttercream:]
- 500g icing sugar
- 160g unsalted butter, softened
- 3 tsp rosewater
- 50ml whole milk
Method for making the buttercream:
- Using the electric whisk or mixer with the paddle attachment, slowly beat together the icing sugar and butter until the butter is completely mixed in (mixture will still be powdery at this stage)
- Mix the rosewater with the milk
- With the machine still running, gradually pour this into the beaten icing sugar and butter
- Once added increase the speed to high and whisk until light and fluffy
- Cut each of the cakes in half and spread the bottom layer with jam- I used a strawberry and champagne jam. Top with a teaspoon of buttercream and sandwich with the top cake layer. Lightly dust with icing sugar to serve.
As these were for my sister I added some pink edible glitter but I doubt anyone actually noticed!
Now, I didn’t actually get to taste these as they went to Amy’s office. However, at 10.18am I had an email to say there was only 1 left….I believe this means they went down really well and were enjoyed by all.
These look so good and everyone loves a mini version of a traditional cake – they are cute and tasty which makes them a winner all round.
I will definitely be making more of these and trying lots of variations!