Mini Victoria Sponge Cakes (2024)

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.

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