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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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.