Sometimes you don’t want to make an entire cake… It’s a special occasion for a small crowd, a gift for someone you love, or even just a sweet treat for snacking on at home. Either way, a personal-size mini cake is the answer to your baking needs. This recipe for Vanilla Cakes with Kiwi Jam makes 12 mini cakes with their own stunning decor and toppings. Between two layers of cake sits a swirl of strawberry Swiss meringue buttercream with a spoonful of homemade kiwi jam in the center. Plus, if you’re really a fan of the kiwi jam you can always add more to the top of the cake or even preserve a jar for a breakfast accompaniment. But don’t worry if you’re still hankering for a full-size cake, our recipe for Vanilla Cakes with Kiwi Jam can also make two larger cakes instead.
What is Swiss Meringue Buttercream?
In the United States we’re a bit more used to thinking of the American version of buttercream that’s utterly sweet and thick. But, Swiss Meringue Buttercream is more refined, and lighter with a texture that can stand on its own but still melt once in your mouth. The difference is that Swiss Meringue Buttercream gently heats egg whites and sugar together and whips them into a meringue before beating in butter. There’s also no powdered sugar involved so you don’t get the grittiness that can come with American buttercream.
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Vanilla Cakes with Kiwi Jam
- Yield: 12 Mini Cakes or 2 Larger Cakes 1x
Description
Today’s the perfect day to treat yourself with your own individual cake.
Ingredients
For the cake:
- 130g cake flour
- 140g granulated sugar
- 200g eggs, room temperature
- 20g milk
- 40g oil
- 2 tsp vanilla extract
For the kiwi jam:
- 6 total kiwis, peeled and chopped
- 1.5 cups sugar
- A pinch kosher salt
For the strawberry Swiss meringue buttercream:
- 1 cup sugar
- 1 cup strawberry preserves
- 6 egg whites, room temperature
- 1 lb unsalted butter, room temperature
- 2 tsp vanilla bean paste
- ¼ tsp salt
- 1 drop red food coloring (optional)
Instructions
For the cake:
- In a mixing bowl, add the eggs and sugar.
- Beat with a whisk.
- Sift flour and and into the mixture.
- Once incorporated, add in the oil, milk, and vanilla.
- Mix well.
- Pour into a greased half sheet tray.
- Bake in a preheated oven at 350 degrees for 20-25 minutes.
- Wait until cooled and cut with 3-inch round cookie cutter rings.
For the kiwi jam:
- In a sauce pan, stir in all ingredients.
- Cook over medium heat until bubbly and thick.
- Let cool before using.
For the strawberry Swiss meringue buttercream:
- Create a double boiler system. In a small saucepan add 2-inches of water and bring it to a simmer. Add a mixing bowl on top to gently heat the ingredients in the bowl.
- In your boiler bowl, add egg whites, strawberry preserves, and sugar.
- Place on boiler system and whisk until sugar is divided.
- Remove the bowl from heat and add to your stand mixer.
- Using a whip attachment, whip until a meringue forms.
- While still whipping, add food coloring, vanilla, salt, and butter.
- Mix on high. It will look separated but keep going!
- Once it comes together, scrape the bowl.
- Add a paddle attachment and mix until smooth.
To assemble:
- Starting with the 3-inch round cakes, lay them out with one as a bottom and one as the top.
- Add buttercream to a piping bag with a round/medium tip.
- Pipe in a circle, leaving room in the center.
- Add a tablespoon of jam in the center.
- Add the top cake to sandwich together.
- Repeat and enjoy!
Recipe by Marla Harvey
Photography by Dave Bryce
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