Mini Victoria Sponge Cakes

These Mini Victoria Sponge Cakes are a dainty and delicious twist on a classic recipe! Each mini cake has two soft sponge layers filled with whipped cream and strawberry jam, topped with icing sugar. With just 8 ingredients, this easy recipe is ideal for parties, BBQs, picnics, or a lovely afternoon tea indulgence!

Ingredients To Make Mini Victoria Sponge Cakes

To make these cute mini cakes, gather the following ingredients:

• Butter or baking spread: Provides a rich, soft texture to the sponge layers. Stork baking spread is ideal for achieving a light, fluffy texture, but room temperature butter works well too.
• Caster sugar: Sweetens the sponge layers and retains moisture. Both white and golden caster sugar can be used for these mini Victoria sponge cakes.
• Eggs: Simple sponge recipes call for the best quality ingredients, especially when it comes to the eggs. Opt for organic free-range eggs and make sure they are at room temperature. For this recipe, you can use either 2 large eggs or 3 medium eggs.
• Self-raising flour: Essential for helping the mini cakes rise in the oven. If you only have plain flour, add 2 teaspoons of baking powder.
• Milk: Adds richness, softness, and loosens the mixture. Whole or semi-skimmed milk works fine.
• Double cream (called whipping/heavy cream in the States): Whisked to soft peaks and used to sandwich the sponge layers. Avoid single cream as it won’t thicken properly.
• Strawberry jam: Traditionally used in Victoria sponge cake, but you can use your preferred jam flavour such as raspberry, blueberry, or lemon curd.
• Icing sugar: The icing on top of the cake, literally! Dust generously over the mini cakes for a simple yet elegant finish.

Which Baking Tin To Use For Mini Cakes

To make these mini Victoria sponge cakes, you have two options for baking tins:

• Use a 12-hole mini cake tin: Ideal for creating perfectly shaped mini cakes with tidy edges and no wasted sponge. Simply divide the sponge mixture evenly among the 12 holes, bake, then slice horizontally to create two layers.
• Use a rectangular traybake tin and a 3-inch round cutter: A great alternative if you don’t have a mini cake tin. Spread the sponge mixture into a lined traybake tin, bake, and let it cool. Then, use a 3-inch round cutter to cut out mini cakes. Slice horizontally to create two layers. This method yields 8-10 mini cakes, and any leftover sponge can be used to make cake pops or mini trifles.

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Quick Recipe Success Tips

• Beat the butter, sugar and eggs together really well: Incorporating air into the mixture creates a light and airy sponge.
• Gently fold in the flour: Carefully fold in the flour to avoid knocking out the air. Only mix until the ingredients are just combined. Overmixing can lead to a heavy and dense sponge.
• Don’t over-whisk the cream: Be cautious not to over-whisk the double cream, as it can quickly become stiff and split. Only use an electric mixer until the whisk leaves a noticeable trail in the cream (about 2-3 minutes), then switch to a large metal spoon and gently fold until soft peaks form. It’s best to under-whisk the cream slightly as it will thicken even more when spooning it onto the sponges.
• Storage tips: Store the mini victoria sponge cakes in a baking tin in the fridge. They will stay fresh for up to 2 days.

Mini Victoria Sponge Cakes

These Mini Victoria Sponge Cakes are a dainty and delicious twist on a classic recipe! Each mini cake has two soft sponge layers filled with whipped cream and strawberry jam, topped with icing sugar. With just 8 ingredients, this easy recipe is ideal for parties, BBQs, picnics, or a lovely afternoon tea indulgence!

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Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Afternoon Treat, baking, Dessert

Cuisine Baking, British

Servings 12

Ingredients

  

1x2x3x

• 200 g Unsalted butter or baking spread if using butter make sure it's room temperature
• 200 g Caster sugar
• 200 g Self-raising flour
• 2 large Eggs room temperature
• 2 tbsp Milk whole or semi-skimmed
• 300 ml Double cream use cold from the fridge
• 100 g Strawberry jam
• 1 tbsp Icing sugar for dusting

Instructions

 

Start by making the sponge layers

• Preheat oven to 180°C fan / 200°C conventional. Lightly grease a 12-hole mini cake tin (*see the notes section below for how to make this recipe using a rectangular traybake tin).
• In a large mixing bowl, cream the butter and caster sugar until light and fluffy.
  200 g Unsalted butter or baking spread, 200 g Caster sugar
• Beat in one egg at a time until combined. You can add 1 tbsp of the 200g flour with each egg to stop the mixture from curdling.
  2 large Eggs
• Add the flour and milk. Gently fold the mixture together until smooth and just combined.
  200 g Self-raising flour, 2 tbsp Milk
  
• Divide evenly between the mini cake tin, filling each one ¾ full.
  
• Bake for 15-18 minutes until risen and golden. Leave to cool in the tin for 15 minutes then transfer to a wire rack and cool completely.

Whisk the cream to soft peaks

• Use an electric whisk at high speed to whip the cream to soft peaks. The texture should look like soft, pillowy clouds. Be careful not to over-whisk as the cream can split and turn grainy. If this happens just pour in more double cream and fold a couple of times to combine.
  300 ml Double cream

Assemble the mini victoria sponge cakes

• Slice each mini cake horizontally to make two layers.
• Spoon the whipped cream onto the bottom sponge and top with a heaped teaspoon of jam.
  100 g Strawberry jam
  
• Sandwich with the top sponge and generously dust the mini cakes with icing sugar. Serve and enjoy!
  1 tbsp Icing sugar

Video

Notes

*If using a rectangular traybake tin, first grease and line it with baking paper. Spread the mixture out into the tin and bake for 30-35 minutes until lightly golden and risen. Leave to cool completely and then use a 3-inch round cutter to stamp out the mini cakes.

Keyword mini cakes, Victoria Sponge

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