I wanted to try out my new loose bottomed individual cake tin (bought from Sainsbury's I think) and I can say it is brilliant. I love the straight sides on these cakes, that means that you can slice and fill them just like a large Victoria sponge but still have a bite sized cake.
I used a standard Victoria sandwich mixture, with a little cornflour added in for extra lightness. Vanilla buttercream (made with less sugar than many recipes, I like the buttery flavour rather then just tasting sugar) and no jam was the request. So plain yet perfect ....
Victoria Sandwich cake mixture
makes 12 small cakes
- 2 large eggs - weigh these in their shells
- Unsalted butter - very soft, leave in a warm kitchen overnight
- Caster sugar
- Self Raising flour - weigh the flour, then remove one tablespoon of flour and replace with cornflour
Cream the butter and sugar until very very light and white. I give it a good 10 minutes in a stand mixer, if you can stand the boredom give it that and a bit more with a hand mixer. On a slightly lower speed, beat in the beaten eggs roughly one third at a time, ensuring that the eggs are totally incorporated before adding the next. If they start to look grainy (curdled) then add in a little flour as you beat the eggs.Whilst they are cooling, make the buttercream. I made a simple buttercream for this, although I might try out a meringue one next time.
When the eggs are fully incorporated, fold in the flour, and a spot of milk if you think it is too stiff. You want a mixture that will drop slowly from a metal spoon held sideways.
Spray the cake tin with release spray or rub with a buttery paper, and fill one soup spoonful to each cake hollow.
Cook at a moderate oven, Mk 4 for 15-20 minutes until golden and starting to shrink slightly from the sides. Do not overcook or they will dry out.
Remove from the oven and allow to fully cool on a rack.
Here is my lower sugar version of the standard buttercream,
- 150 g unsalted lactic butter (I like the flavour of lactic butters, like Lurpack or President, but English sweet cream butter is fine)
- 150g icing sugar
- 3 tsps vanilla extract
- 2-3 tablespoons milk
Beat the butter until very soft, beat in the vanilla extract and 2 tablespoons of milk, then add the icing sugar, and beat until very light.BE AWARE that without a splash guard the icing sugar will cloud up and go everywhere. If you are working by hand, or don't have a guard, try to fix up a Heath Robinson type contraption with a large teatowel to keep the sugar in the bowl until it has started to mix in
Add the extra milk if you think it needs it.
Cut each little cake in half and sandwich with buttercream using a piping bag or a palette knife. Or a teaspoon if you don't have either of those...
Sprinkle the top with a little caster sugar and scoff quickly before they go stale.