Victoria Sandwich is pretty much the most quintessential english dessert you can get. So I had to include it as part of my wedding dessert buffet. Victoria Sandwich for anyone who isn’t british is a traditionally a light fluffy sponge cake sandwiched with a layer of whipped cream and strawberry jam. This is not your traditional vic sandwich, cause to be honest I like my cakes on the moist dense end of the spectrum and I made them mini for easy guest eating. These cakes are made with my favourite vanilla cake flavoured with orange and cardamom because trust me with strawberries it is the MOST amazing combo. Traditional cream is switched up with marscapone cream topped with juicy fresh strawberries. And to quote my husband’s words ‘those little strawberry cake things were my absolutely favourite dessert at our wedding!’
The cakes are baked as a sheet cake and cut out into mini cakes. The cake batter is pretty versatile so you can also halve the recipe and bake in a mini cake pan or cupcake pan. Or bake it in two 8 inch pans for a more traditional layered victoria sandwich. You just need to make sure to adjust the baking times for the different sized pans. They are also perfect to freeze any mini cakes not eaten straight away to keep your freezer stash stocked.
Mini Victoria Sandwhich Cakes
Victoria Sandwich Cakes made extra special and mini with a scrumptious vanilla-orange cake, marscapone cream filling and fresh sliced strawberries.
- Yield: about 12 mini cakes 1x
Ingredients
Vanilla-Orange Cake
3/4 cup (90g) all purpose flour
3/4 cup (90g) cake flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp cardamom
1/2 cup (115g) butter
1 cup (200g) granulated sugar
2 eggs
1 1/2 tsp vanilla essence
zest of half an orange
1/4 cup (60g) sour cream
1/2 cup (60g) milk
Handful of strawberries, sliced
Marscapone Cream
1/2 cup (112g) marscapone cream
1/2 cup (120g) sour cream
½ tsp vanilla essence
3 tbsp icing sugar
Instructions
Heat the oven to 350F. Grease a 9x13inch cake pan and line with baking paper.
Whisk all the dry ingredients together well. Using a mixer, beat the butter and sugar until pale and fluffy. Add the eggs one at a time and beat until smooth. Add in the vanilla and orange zest and mix, scraping down the sides of the bowl.
Mix the sour cream and milk together in a small jug or cup. Add in half the dry ingredients and half the milk mix. Mix on low until just combined. Add the rest and mix just until there are no streaks of flour.
Pour the batter into the cake pan and bake for about 20 mins or until a toothpick into the middle comes out clean. Allow to cool for 15 mins and then transfer to a cooling rack. Let cool completely before icing.
Marscapone Cream
Whisk all the cream ingredients together.
To assemble
Cut out the mini cakes with a 2-2.5inch round cutter trying to get as many cakes as possible. Pipe or scoop about a teaspoon of the cream on top of the rounds. Add a layer of sliced strawberries to the bottom half and top with the another round. Add a strawberry on top and enjoy!
