Adorable! Adorable! Adorable! It echoed through my head when I was assembling these cuties. Because they are really as cute as a bunch of new-born rabbits.
These mini cakes are not anything new to my kitchen. I’ve made Victoria sponge cake, strawberry and cream cake and raspberry and cream sponge cake. I was just inspired to create these pretty petite cakes to impress my kids or to make myself happy. I don’t know. Either way, it was a great success.
Ingredients (one 8-inch 3-layer cake):Vanilla Sponge Cake 2 cups cake flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup milk, room temperature 1 stick unsalted butter, melted 1 tablespoon vanilla extract 4 large eggs, room temperature 1 3/4 cups granulated sugar Whipped Cream 2 cups heavy cream 1/2 cup powdered sugar 1 cup chopped strawberries Others 1 cup sliced strawberries
Preheat oven to 350F. Grease a muffin tin or lined with muffin liners.
In a large bowl, sift the flour, baking powder and salt. Set aside.
Mix milk, melted butter and vanilla in another bowl. Set aside.
Whip the eggs and sugar on medium-high speed in a bowl of a standing mixer until pale, thick and ribbony. About 5 minutes.
Reduce the speed to low and beat in the flour mixture until just incorporated.
Scoop 2 cups of cake batter and add it into the milk and butter mixture. Whisk until well combined. Then pour the mixture back into the remaining cake batter. Fold until well mixed.
Evenly distribute the batter into the prepared muffin tin.
Bake for 15 to 18 minutes or until wooden pick inserted in cake comes out clean. Let cool completely.
To prepare whipped cream, beat heavy cream with powdered sugar until the mixture holds stiff peaks. Divided the whipped cream in half. Gently fold in chopped strawberries into one half. Place 2 whipped creams in the fridge to chill.
To assemble, slice the cake in half horizontally. Pipe or smear the strawberry whipped cream on the bottom half. Gently top it with the top half. Pipe or smear the plain whipped cream on top. Garnish with sliced strawberries.
Repeat with the remaining cakes. Refrigerate before serving.