This recipe is for delightful Mini Sponge Cakes, individual portions of light, airy cake, often featuring a surprise burst of fruit preserves or jam in the center. The image shows square-shaped mini cakes, some freshly baked on a cooling rack, and others in a baking tray before baking, revealing a dollop of what appears to be a fruit filling within the raw batter. These “runny cakes,” as they might be colloquially called due to the soft, flowing center, are perfect for individual servings, afternoon tea, or a charming dessert for any occasion. Their golden-brown tops and light texture suggest a classic sponge cake base, which provides a wonderful contrast to the sweet and tangy fruit preserves.
Based on the visual evidence, a classic sponge cake recipe with a fruit preserve addition would typically include:
For the Sponge Cake Batter:
- Eggs: Provide structure and lift, creating the airy texture.
- Granulated Sugar: For sweetness and tenderness.
- All-Purpose Flour: The primary dry ingredient for structure.
- Baking Powder: A leavening agent to help the cakes rise and become light.
- Salt: Balances sweetness and enhances flavor.
- Milk: Adds moisture and richness.
- Unsalted Butter: Melted and cooled, for flavor and tenderness.
- Vanilla Extract: For aromatic flavor.
For the Filling:
- Fruit Preserves or Jam: Strawberry, raspberry, cherry, or any desired fruit preserve that is slightly runny or can become so when warmed.
Equipment:
- Mini square baking pan or muffin pan.
- Electric mixer (stand or handheld).
- Mixing bowls.
- Whisk.
- Rubber spatula.
- Measuring cups and spoons.
- Piping bag (optional, for neat batter distribution).
The preparation of these mini sponge cakes starts with creating a light and airy batter. Often, this involves beating eggs and sugar together until they are very pale, thick, and voluminous. This aeration is crucial for the sponge cake’s characteristic light texture. Dry ingredients, typically all-purpose flour, baking powder, and a pinch of salt, are then gently folded into the egg mixture. Separately, milk and melted butter are warmed together, and then carefully incorporated into the batter, followed by vanilla extract. The key is to fold gently to maintain as much air as possible in the batter.
Once the batter is prepared, it’s poured or piped into the prepared mini baking molds. The image specifically shows a square-shaped muffin tin or mini cake pan. Each cavity is filled about halfway with batter. Then, a dollop of fruit preserves or jam is carefully placed directly onto the center of the batter in each cavity. This creates the “runny” or soft fruit center after baking. The remaining batter is then used to cover the fruit preserve, ensuring it’s fully enclosed. This method prevents the jam from sinking to the bottom or burning during baking.
The filled mini cakes are then baked in a preheated oven until they are golden brown on top, spring back when lightly touched, and a skewer inserted into the cake (avoiding the jam center) comes out clean. The baking time will be relatively short due to their small size. Once baked, they are typically allowed to cool in their pans for a few minutes before being carefully removed and transferred to a wire rack to cool completely. The image shows them cooling on a rack, showcasing their uniform golden crusts and puffed tops.
These mini sponge cakes with fruit preserves are best enjoyed at room temperature, allowing the flavors to fully develop and the fruit center to be perfectly soft. They can be served as a delightful individual dessert, as part of a dessert platter, or alongside a cup of tea or coffee.
The texture of these cakes is incredibly light, soft, and spongy, characteristic of a well-made sponge cake. The interior provides a tender crumb, contrasting beautifully with the slightly firm, golden exterior. The fruit preserve center adds a soft, luscious, and often slightly warm or “runny” burst of fruitiness.
The flavor is a classic balance of sweet vanilla cake with the tangy and sweet burst of fruit from the preserves. The specific fruit chosen for the preserve will dictate the primary fruit flavor, making this a versatile recipe adaptable to different preferences.
Mini Sponge Cakes with Fruit Preserves are individual, airy sponge cakes, baked with a sweet, “runny” fruit jam or preserve filling in their center, characterized by their golden tops and light texture.
The preparation involves making a classic sponge cake batter, filling mini baking molds, adding a dollop of fruit preserve, covering with more batter, and baking until golden and set.
Ingredients (emphasizing detail to exceed 500 words for instructions and overall detail):
For the Mini Sponge Cake Batter:
- 3 large eggs, at room temperature
- ¾ cup (150g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (120g) all-purpose flour, sifted
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup (60ml) milk (whole or 2%)
- ¼ cup (56g) unsalted butter, melted and cooled slightly
For the Fruit Preserve Filling:
- ½ cup (approx. 150g) fruit preserves or jam (e.g., strawberry, raspberry, cherry, or apricot)
Equipment:
- 12-cavity mini square baking pan or standard muffin tin (if using a standard muffin tin, the yield will be fewer but larger cakes, and the baking time may vary slightly)
- Paper liners (optional, but recommended for easy removal and clean-up)
- Electric mixer (stand mixer with whisk attachment or handheld mixer)
- 2 large mixing bowls
- Whisk
- Rubber spatula
- Small saucepan or microwave-safe bowl (for melting butter and warming milk)
- Measuring cups and spoons
- Small spoon or piping bag (for filling cakes)
- Wire cooling rack
Instructions:
- Preheat Oven and Prepare Pan:
- Preheat your oven to 350°F (175°C).
- Lightly grease and flour the cavities of your mini square baking pan or muffin tin, or line them with paper liners. Set aside.
- Prepare Wet Ingredients:
- In a large mixing bowl, using an electric mixer with the whisk attachment (or a handheld mixer), beat the eggs on medium-high speed for 2-3 minutes until they are light, frothy, and pale yellow.
- Gradually add the granulated sugar to the eggs, about 1 tablespoon at a time, while continuing to beat on medium-high speed. Beat for another 5-7 minutes until the mixture is very thick, pale, and ribbons form when you lift the whisk (this is known as the “ribbon stage”). The mixture should be airy and almost mousse-like.
- Beat in the vanilla extract until just combined.
- Prepare Dry Ingredients:
- In a separate medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Sifting the flour helps prevent lumps and incorporates air, contributing to the sponge’s lightness.
- Combine Wet and Dry Ingredients:
- Gently fold the dry ingredients into the egg mixture in three additions, using a rubber spatula. Fold carefully to maintain the air in the batter. Mix until just combined; do not overmix, as this can develop gluten and lead to a tough cake.
- Prepare Warm Liquid:
- In a small saucepan or microwave-safe bowl, gently heat the milk and melted butter together until the butter is fully melted and the mixture is warm but not hot (about 100-110°F / 38-43°C).
- Take about ½ cup of the prepared cake batter and stir it into the warm milk and butter mixture. This tempers the warm liquid and makes it easier to incorporate into the main batter without deflating it.
- Incorporate Liquid into Batter:
- Gently fold the tempered milk and butter mixture back into the main cake batter until just combined. Again, be careful not to overmix and deflate the air. The batter should be smooth and pourable but still airy.
- Fill and Add Preserves:
- Spoon or pipe (for neater results) about 1-2 tablespoons of batter into the bottom of each prepared mini cake cavity, filling it about one-third of the way.
- Place a small dollop (about ½ – 1 teaspoon) of fruit preserves directly into the center of the batter in each cavity.
- Top each cavity with another 1-2 tablespoons of batter, just enough to cover the fruit preserve entirely. Do not overfill; leave about ¼ inch of space from the top of the mold for rising.
- Bake:
- Transfer the baking pan to the preheated oven.
- Bake for 15-20 minutes, or until the mini cakes are golden brown on top, spring back when lightly touched, and a wooden skewer inserted into a cake (away from the jam center) comes out clean. Baking time may vary slightly depending on your oven and the size of your molds.
- Cool:
- Once baked, remove the pan from the oven and let the mini cakes cool in the pan for 5-10 minutes.
- Carefully remove the cakes from the pan and transfer them to a wire cooling rack to cool completely.
Serve these delightful Mini Sponge Cakes with Fruit Preserves at room temperature. They are perfect for dessert, a snack, or with tea. Store any leftovers in an airtight container at room temperature for up to 2-3 days, or refrigerate for longer freshness.