If you know me, then you know I have the biggest sweet tooth. I think for a good solid 4 years in college I lived off of Sour Straws, Gobstoppers, and Sour Patch Kids. Luckily, my taste buds have expanded so now I only try and indulge my cravings for sweets every so often.
As you know from the last post, my incredibly talented friend Gabi, is sharing with us her delicious recipes and today’s Mini Victoria Sponge Cake with Raspberry-Chia Jam is no exception. Edith ate them all up (literally almost all of them) and I was too busy eating all of the homemade whipped cream leftovers to take any photos of Gabi actually making these but trust me, its super simple. Click through for the full recipe!
I hope you guys enjoy and please don’t forget to share any photos you take trying these recipes out with the hashtag #luckypennyeats. I’d love to follow along! And to find more recipes click here.
For the Raspberry Chia Jam:
1 c. fresh or frozen raspberries (thawed if frozen)
2 Tbsp. chia seeds
3 Medjool dates, soaked in hot water until very soft
Combine all ingredients in a blender until smooth. Transfer to bowl or container and allow to thicken for 30 to 40 minutes before using.
For the Sponge Cakes:
12 Tbsp. butter, softened
1 1/3 c. spelt or all-purpose flour
3 ¼ tsp. baking powder
½ tsp. salt
¾ c. plus 2 Tbsp. coconut sugar
3 eggs, room temperature
2 Tbsp. milk of choice
½ c. Raspberry-Chia Jam
1 c. heavy cream
¼ tsp. vanilla extract
1 Tbsp. maple syrup
Preheat oven to 350°F. Grease and line a 12-cup muffin tin.
In a medium bowl, whisk together flour, baking powder and salt.
In the bowl of an electric mixer, beat butter and sugar until fluffy, about 3 minutes. Add eggs, one at a time, until incorporated, then beat in milk, scraping sides of the bowl if necessary.
Add flour mixture until combined. Pour batter evenly into muffin tin, smoothing the tops.
Bake 25 to 30 minutes or until golden and the tops of the cakes spring back when touched.
Let cool for 10 minutes in the pan, then remove the liners and cool on a wire rack completely.
In the bowl of an electric mixer, whip the cream and vanilla just until it holds stiff peaks.
Gently fold in the maple syrup. Divide the whipped cream in half and mix the Raspberry-Chia Jam into half.
Slice each cake in half horizontally. To bottom layer, spoon a dollop of the jammy cream.
Top with remaining halves and a dollop of plain whipped cream. Garnish with fresh raspberries and powdered sugar, if desired.
Gabriella is a Florida-grown, travel-obsessed food editor currently nesting in Brooklyn. When she’s not dreaming about tacos or planning her next dinner party, she can be found at home listening to one of her Carpenters records. You can find more of her writing and recipes on Good Housekeeping and on her blog, Mi Cielo.