Mirage Recipe
Prep: 30 mins
Cook: 40 mins
Serves: 12 muffin-sized cakes or 6 medium-sized rounds
A true spring baking staple, these cakes are bright and airy with a fresh, fruit-filled centre. They’re perfect for adding a touch of sophistication to your next afternoon tea party, gathering with the girls, or even as just a sunny Sunday afternoon treat.
For more baking inspiration, visit @mirage_margarine on Instagram.
Ingredients
Sponge Cake
2/3 cup
Mirage Margarine
1 1/4 cups
granulated sugar
2/3 cup
milk
1 tsp
vanilla extract
3
eggs
2 cups
flour
1/2 tsp
salt
1/2 tsp
baking powder
Filling
1/2 cup
whipping cream
1/4 cup
icing sugar
2 cups
strawberries, hulled and roughly sliced
Directions
Sponge Cake
Preheat oven to 300°F.
Cream Mirage margarine and sugar with a hand or stand mixer until light and fluffy.
Blend in milk and vanilla extract.
Add eggs one at a time, beating well after each addition.
Sift dry ingredients together and add. Beat until smooth.
Pour 12 portions into a muffin cup lined tin or make 6 large portions if you have a large muffin tin.
Bake at 300°F for about 40 minutes or until a toothpick comes out clean. Cool for 5 minutes, then remove to a cooling rack to cool completely.
In the meantime, whip cream until just thick, then add sifted icing sugar and continue to whip until stiff. Place in the fridge until ready to assemble.
Assembly
Remove the paper from the cooled cake and slice in half horizontally. Add a generous amount of cream and strawberries to the bottom half of the cake, top with the other half, and if desired, finish off with more sifted icing sugar.
Baker’s Note:
- Although Victoria Sponge is generally made with strawberries, feel free to add in a variety of seasonal fruits into the mix like plums, blueberries, or even pineapple.
