Mini Sponge Cakes

Indulge in these heavenly floral sponge cakes at a summer celebration or other special occasion. Three layers of light, fluffy cake and creamy whipped filling are topped with tasty nasturtium flowers, fresh melon-flavored micro orchids and tart, eye-catching violas. The sweet sponge cakes are almost too pretty to eat.

Makes 4 servings

Ingredients

  • Nonstick cooking spray
  • 2 eggs
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup milk
  • 2 tbsp butter
  • ½ tsp vanilla extract
  • 1 ½ cups frozen whipped topping, thawed
  • Organic edible flowers, such as nasturtium, micro orchids and/or violas

Directions

Preheat oven to 350°F. Line a 13×9×2-inch baking pan with parchment paper, extending paper over edges of pan. Spray with nonstick cooking spray; set aside.

In a mixing bowl beat together eggs and sugar until well combined. Add flour, baking powder and salt; mix well.

Scald milk in a saucepan; add butter. Remove from heat and cool slightly. Stir in vanilla. Pour milk mixture into flour mixture, stirring well. Pour batter into prepared pan. Bake 14 to 16 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack.

Use parchment paper to lift cake from pan. Using a 3-inch-round cookie cutter, cut 12 cake rounds. For each tiered cake, spread 2 tablespoons whipped topping on one cake round. Top with a second cake round, 2 tablespoons whipped topping, a third cake round and 2 tablespoons whipped topping. Top with flowers. Serve immediately.

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