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Mini Victoria Sponge Cakes

Mini Victoria Sponge Cakes

Mini Victoria Sponges are a charming twist on the classic – light, fluffy layers sandwiched with whipped cream and strawberry jam, finished with a sprinkle of icing sugar.

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Prep: 30 minutes
Cook: 15 minutes
Total: 45 minutes
Servings: 12

Ingredients

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

Instructions

Start by making the sponge layers

  • Preheat oven to 180°C fan / 200°C conventional. Generously grease a 12-hole non-stick mini cake tin*.
  • In a large mixing bowl, cream the butter and caster sugar until light and fluffy.
    200 grams Unsalted butter or baking spread, 200 grams 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 grams Self-raising flour, 2 tablespoons 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 grams Strawberry jam
  • Sandwich with the top sponge and generously dust the mini cakes with icing sugar. Serve and enjoy!
    1 tablespoon 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.