Mini Victorian Tea Cakes
Mini Vanilla Sponge Cakes filled with your favorite filling and glazed with apricot jam.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6 people
For the Cakes:
- 1 Egg
- 50 gr . Flour
- 55 gr . Sugar
- 1/4 tsp. Baking Powder
- TBSP Baking Powder
- 2 TBSP coconut oil, melted
- 1.5 oz apricot jam
- 3 TBSP water
For the Cake:
Gather all ingredients and equipment.
Preheat oven to 350 degrees Fahrenheit.
Whip together the eggs, sugar, and vanilla sugar in a stand mixer with whip attachement. Whip until light and fluffy.
Sift flour and baking powder together. Fold dry ingredients with a whisk into the whipped eggs and sugar.
Brush your mold with the coconut oil.
Pour the batter into the prepared pan and bake on the middle shelf for 15 minutes or until golden brown.
Allow to cool.
Serving: 50g | Calories: 247kcal | Carbohydrates: 45g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 39mg | Sodium: 43mg | Potassium: 117mg | Sugar: 28g | Vitamin A: 95IU | Vitamin C: 3.5mg | Calcium: 51mg | Iron: 0.8mg