For the Vanilla Buttercream:
While the cakes are cooking, make the buttercream filling.
Add all ingredients to a large bowl and use a handheld electric mixer to beat until smooth and creamy, about 5 minutes.
Transfer the buttercream to a piping bag.
To Assemble:
Dollop or pipe the buttercream onto the cut side of each cake.
Spoon or pipe about 1 tablespoon of raspberry jam on top of the buttercream on each cake.
Place the top of each cake sandwich on top.
Dust the tops with powdered sugar.
Serve.
Tips for Success
Ensure all your ingredients are at room temperature before starting.
Be careful not to over-mix the batter to keep the cakes light and fluffy.
Variations and Additional Tips
Try using different jams like strawberry or apricot for a new flavor twist.
Add a drop of food coloring to the buttercream for a festive touch.
Nutritional Highlights (Per Serving)
Each mini sponge cake contains approximately:
Calories: 250
Fat: 15g
Carbohydrates: 28g
Protein: 3g
Frequently Asked Questions (FAQ)
Can I make these cakes in advance? Yes, you can bake the cakes a day ahead and assemble them on the day you plan to serve them.
What can I use instead of a piping bag? A plastic sandwich bag with the corner snipped off works as a great alternative.
Conclusion
I hope you enjoy making these delightful Mini Sponge Cakes as much as I do. They’re a wonderful way to celebrate any occasion or simply enjoy a sweet treat with loved ones. If you try this recipe, I’d love to hear how it turned out for you! Share your experiences and any creative twists you’ve added. Happy baking!
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