Mini Sponge Cakes

Soft sponge layers and sweet whipped topping come together in these charming mini cakes, beautifully topped with edible blooms.

Total Time:

Yield:

4 three-tiered cakes

Nonstick cooking spray

2 eggs

1 cup sugar

1 cup all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

½ cup milk

2 tablespoons butter

½ teaspoon vanilla extract

1½ cups frozen whipped topping, thawed

Organic edible flowers, such as edible nasturtium, micro orchids and/or violas

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; cool slightly. Stir in vanilla. Pour milk mixture into flour mixture, stirring well. Pour batter into prepared pan. Bake for 14 to 16 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack.
Use 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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