Christmas Present Mini Sponge Cakes


Mini Christmas Present Sponge Cake



Want something a little festive but different this Christmas? How about these Christmas Present Mini Sponge Cakes? Rather than serving up slices, give each guest one of these instead!



Makes approximately 25 mini sponge cakes

For Cakes:

6 eggs

14oz light brown sugar

18oz self-raising flour

4tsp baking powder

14oz softened butter

2tsp vanilla extract


For buttercream:

4oz butter

8oz icing sugar

1tsp vanilla extract

A little water


To cover: 

2tbsp apricot jam

1kg marzipan

1kg White ready to roll icing

1kg various colours ready to roll icing (We used icing and marzipan from the Renshaw Baking range)



Preheat oven to 180°C/350°F/Gas Mark 4.

Cream the sugar and butter together.

In a separate bowl whisk the eggs until light, frothy and fluffy. Stir into the butter and sugar mixture adding the vanilla extract to the mix.

Sift the flour and baking powder into the bowl. Mix ingredients together well.

Divide mixture into two 10″ x10″ ovenproof dishes lined with greaseproof paper.

Cover with foil and bake for 30-35 mins or until brown and cooked through.

When baked remove from oven and place on a rack to cool completely.

Once cooled make up the buttercream filling by mixing together the icing sugar, butter and vanilla extract with enough water to create a thick, smooth cream.

Coat the top of one cake evenly and place the second cake on top.

Cut into cubes approximately 2″ square.

Heat up the apricot jam and coat a cake in preparation for icing.

Dust a worktop with icing sugar and roll out marzipan fairly thinly. Cover the cake.

Repeat with the icing and cover over the marzipan.

Add decorative ribbons.

Voila! Festive Christmas Present Mini Sponges!





renshaw baking



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