Description
These fluffy Queen Cakes are tender, buttery mini sponge cakes with a soft crumb—perfect on their own or topped with jam, glaze, or cream.
Ingredients
- 2 cups cake flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 250 g butter or margarine, softened
- 1 cup sugar
- 4 large eggs
- 1 teaspoon vanilla essence
- 3 tablespoons milk (≈ 45 ml)
Instructions
- Preheat oven to 175 °C (350 °F). Grease or line a 12‑cup muffin/queen cake tin or use paper cases.
- Sift together cake flour, baking powder, and salt. Set aside.
- Cream softened butter (or margarine) and sugar until pale and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla essence.
- Fold in the dry ingredients in three parts, alternating with milk (flour → milk → flour → milk → final flour), mixing gently until just combined.
- Divide the batter among molds, filling about two‑thirds full.
- Bake for 18–22 minutes, or until the tops are golden and a skewer comes out clean.
- Let the cakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Add 1 teaspoon lemon zest for a citrus flavor.
- Substitute ¼ cup of flour with cocoa powder for chocolate queen cakes.
- Once cooled, slice and fill with jam or cream.
- Sprinkle nuts or sliced almonds on top before baking for extra texture.
- To make mini versions, use smaller molds and reduce baking time slightly.
- Prep Time: 10 minutes
- Cook Time: undefined
- Category: Cake / Tea-time
- Method: Baking
- Cuisine: British / General
Nutrition
- Serving Size: 1 cake
- Calories: 230
- Sugar: 14 g
- Sodium: 95 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 55 mg
