These Mini Victorian Tea Cakes are Mini Vanilla Sponge Cakes filled with your favorite filling and glazed with apricot jam.
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5 from 5 votes

Mini Victorian Tea Cakes

Mini Vanilla Sponge Cakes filled with your favorite filling and glazed with apricot jam.
Course Dessert
Cuisine Dessert
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6 people
Calories 247kcal
Author Stacey

Ingredients

For the Cakes:

  • 1 Egg
  • 50 gr . Flour
  • 55 gr . Sugar
  • 1/4 tsp.  Baking Powder
  • TBSP  Baking Powder
  • 2 TBSP coconut oil, melted

Filling of your choice:

Glaze

  • 1.5 oz apricot jam
  • 3 TBSP water

Instructions

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.

Glaze

  • In a small saucepan over medium heat, melt the apricot jam and water and simmer for five minutes.  Strain through a sieve and reserve. 

Assembly

  • Fill each cake with your favorite filling and glaze the cakes using a pastry brush.

Nutrition

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
Tried this recipe?Mention @SprinklesbyStacey or tag #sprinklesbystacey!