Mini-raspberry sponges
I’m told that tiny cakes are all the trend – this simple Victoria sponge mix flavoured with raspberries is perfect.
Ingredients:
Weigh 2 eggs
Same weight butter, softened
Same weight caster sugar
Same weight self-raising flour
200g/7oz raspberries, fresh or de-frosted.
Method:
Cream the butter and sugar together until light and fluffy, scraping down the bowl when needed.
Add one egg and beat in before adding the second.
Fold in the flour.
Fold in the raspberries.
Place a large teaspoonful in to a silicone mini-cake mould.
Cook for 12 minutes at Gas 4 (350F/150C)
My Tips:
A food processor makes quick work of these cakes – pulsing in the raspberries distributes them well through the mix.
My silicone tray produces 12 mini-cakes about 1 inch diameter – and this amount of mix makes at least two trays.
For larger individual cakes, simply cook for longer – my temperature reading when they were done was around 85C.
Really good plain but you can make special with a little cream and fresh raspberry, some icing or whatever suits the occasion or your level of sinfulness!