For the recipe Mini Victoria Cakes
|7.5 g||Dr. Oetker Baking Powder ( 1 1/2 tsp)|
|165 g||Golden Caster Sugar|
|about 3||Medium Eggs (beaten)|
|5 ml||Dr. Oetker Madagascan Vanilla Extract (1 tsp)|
|165 g||Plain Flour (sieved)|
|Dr. Oetker Wafer Daisies|
|300 g||Dr. Oetker Vanilla Buttercream Style Icing|
|90 g||Raspberry Jam (6 tbsp)|
Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Grease and Line a baking tray 15cm x 20cm.
Place the margarine and sugar into a bowl and cream together until smooth and creamed. Add the eggs and Vanilla Extract and beat together until smooth, if the mixture begins to curdle add a spoonful of flour and continue to mix.
Sieve the flour and Baking Powder on top and gently fold together until completely mixed.
Place mixture into the prepared baking tray and smooth the top. Bake for 20-25 minutes, until risen and lightly golden in colour. Leave to cool in the tin for 10 minutes and then remove from the tin and place on a wire rack to cool completely.
Once the sponge has cooled using a round cutter about 6cm in diameter, cut out 6-8 circles of sponge.
Cut each circle of sponge in half horizontally, this will allow you to fill the mini cakes. Separate the sponge layers leaving the top half to one side.
Place the Buttercream in a piping bag fitted with an open star nozzle. Spread a thin layer of jam onto each cake base and pipe a rose swirl of buttercream on top and place on the sponge tops.
Dust the cakes lightly with icing sugar. Pipe a small blob of buttercream onto the top of each cake and place a Wafer Daisy on top. Your cakes are ready to serve!
Your cakes should keep for about 3 days stored in an airtight container.
Replace the Vanilla Extract with Dr. Oetker Sicilian Lemon Extract and use lemon curd instead of raspberry jam for a citrusy twist.
|Per Serving||Per 100 g / ml|
|Fat||25.97 g||16.97 g|
|Carbohydrate||77.37 g||50.57 g|
|Protein||5.50 g||3.60 g|
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