Mini Sponge Cakes Recipe With Buttercream Filling And Orange Glaze
Use Non-Stick Baking Trays For Great Results
Faberware Nonstick Bakeware Loaf Pan
Bake And Rate These Deliciously Easy Sponge Cakes
- 100 grams caster sugar, sieved
- 100 grams unsalted butter, at room temperature
- 2 fresh free range eggs, beaten, at room temperature
- 100 grams self-raising flour, sieved
Step by Step
- Preheat oven to 180 degrees F/gas mark 4. Grease, flour and line a 26cm x 10cm sandwich tin with baking parchment.
- Cream the caster sugar and unsalted butter together in a large bowl.
- Add a little of the beaten egg to the creamed sugar and butter, mix well.
- Add a little of the sieved flour to the mixture and mix well.
- Continue to add the beaten eggs and flour alternatively. Using this method, the cake batter will be silky smooth and the final result will be a lovely light textured sponge.
- When all the beaten egg and flour have been added, pour the cake batter into the sandwich tin.
- Dip a dessert spoon into hot water and using the back of the spoon smooth over the top of the mixture. This will give the cake a smooth even surface.
- Place the sandwich tin in the middle of the oven and bake for 20 to 25 minutes, until the cake mix is just firm and a golden colour.
- To check the cake is cooked press the very tip of a finger gently on the surface of the cake. The mix should be just firm to touch.
- Leave to cool in the sandwich tin before removing to rest on a wire tray. Warm sponge cake is quite fragile, leaving the cake to cool a little before removing it from the tin prevents any casualties.
Make The Buttercream Filling
While the sponge cake cools on a wire rack, make the buttercream filling.
- 50 grams salted butter, at room temperature
- 125 grams icing sugar, sieved
- 1/2 teaspoon of milk
Cream the butter and sugar together with the milk until the mix is smooth and fluffy to make a light buttercream filling.
Fill The Mini Sponge Cakes
- Trim the ends of the sponge cake and slice into eight even rectangle shapes.
- Slice the rectangles in half.
- Smother one half of the rectangles with the buttercream mix and top with the other rectangle.
- Continue with this method till all eight rectangles are sandwiched with buttercream.
Make The Orange Glaze Topping
- 2 tablespoons of orange marmalade
- 1 teaspoon of water
Heat the marmalade and the water in the microwave for a minute or two (the glaze is left to last as the marmalade has a tendency to cool quickly reverting back to a jelly consistency).
Glaze The Mini Sponge Cakes
- Using a pastry brush, brush a generous helping of the orange marmalade glaze over the top of each sponge rectangle.
- Arrange on a plate and serve. Perfect for an afternoon tea with family and friends.
I use orange marmalade to glaze these little sponges because it works a treat. Apricot or peach preserves are also very good. Of course you can make your own, however I do think life is a little too short to make everything from scratch.
These tasty little treats will keep for 3 or 4 days in an airtight container. I use old biscuit tins. The tins keep the sponge in perfect condition. I find plastic containers can draw moisture.
Nutrition Values Per Individual Sponge Cake
|Serving size: 1/8|
|Calories from Fat||135|
|% Daily Value *|
|Fat 15 g||23%|
|Saturated fat 3 g||15%|
|Carbohydrates 29 g||10%|
|Sugar 17 g|
|Protein 4 g||8%|
|Cholesterol 70 mg||23%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
The Origins Of Afternoon Tea
These delicious little sponge cakes are perfect for an afternoon snack with a cup of tea, helping to stave off hunger pangs till dinner time, without ruining your appetite.
It is believed that the very idea of tea and cake or afternoon tea as this mid afternoon snack is better known was first made popular in the early 1840s in Britain by Anna the 7th Duchess of Bedford.
Traditionally the evening meal was quite an affair among the Lords and Ladies of Great Britain often beginning with pre-dinner drinks in the drawing room before moving to the dining hall where a lavish four or five course meal would be served.
Dinner was served late in the evening, promptly at 8.30 pm and would follow with coffee and brandies served in the library. The ladies would play the piano and do needlework while the men would discuss politics and smoke imported cigars.
It is said that Anna of Bedford was often hungry by mid afternoon and not being able to wait till the evening for dinner, took to ordering cakes and treats accompanied by a pot of tea, to her boudoir. Her servants were sworn to secrecy. However, like all good secrets it wasn't long before her afternoon treat was discovered by the rest of the household.
Anna's little secret became a family affair and before long friends were invited to share the afternoon's culinary treats and fine teas. The habit of a mid afternoon snack soon became very popular and the rest of Britain's gentry quickly succumbed to the delightful pleasures of afternoon tea.
Today, afternoon tea is still enjoyed throughout Britain and indeed throughout Europe. Little brasseries and traditional tea shops are easily found on main streets offering fabulous selections of confectionery to accompany a pot of tea. Ideal for the thirsty shopper.
Many fine Hotels are famous for their elaborate afternoon tea. Serving wafer thin cucumber sandwiches, mini iced cakes and delicate pastries on silver tiers. The finest selections of tea, presented in silver tea pots, served in china cups. The Ritz in London is one such hotel famous for afternoon tea. Should you ever visit London, be sure to treat yourself to an afternoon at The Ritz.
© 2012 Gabriel Wilson
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