So while mini me was having his afternoon nap I whipped up this delicious dairy, soya, wheat, gluten & nut free victoriasponge cake and as it’s nearly Christmas I have added some little snowflakes to get us in the festive spirit
I have always had these 'jinx' when it comes to baking spongecakes. I don't really know why, though I've followed exactly what the recipe said, but still, it will end up either being heavy or 'very not a sponge cake should look like'
I’ve always love soft fluffy spongecakes and ever since I’ve been doing a few – I think something is wrong either with my eggs or my oven, my sponge cake is never spongy after it has been left in the fridge
I make a lot of cakes but pretty much always use a basic Victoriasponge recipe, I did like the way the sponge turned out when I used the whisking method for the Swiss roll so was looking forward to this
Mini (no yeast) Cake Batter Cinnamon BunsRecipe from Sally's Baking Addiction1-8oz tube crescent roll dough1/4 cup butter, melted1/4 cup Betty Crocker Supermoist white or yellow cake mix (or any brand white or yellow cake mix)1/4 cup sprinkles2 Tbsp brown sugarcake batter icing (recipe below)sprinkles for topping Preheat oven to 350F (or whatever your tube of crescent roll instructs). Spray 16 tins of a mini muffin pan with nonstick spray
I used my Goldtouch® nonstick mini loaf pan from Williams-Sonoma. Mini Carrot Cake Loaves with Baked Cream Cheese ToppingIngredients1½ c. Spray and flour an 8-well mini loaf pan or 1 standard loaf pan, set aside. Created using a Stephen + Natalie family recipe | Makes approximately 8 mini loaves or 1 standard size loaf 1½ c
in a mini dessert form like the one below (shot glasses are cute for this, too). I’m making a small batch of this because I can’t imagine what I would do with two cake rounds of this sponge cake without available mouths to feed