Mini victoria sponge cakes

Mini victoria sponge cakes
Make these bite-sized victoria sponges for a special afternoon tea or birthday celebration. Choose your favourite jam for the filling, then add whipped cream

  • Preparation and cooking time
    • Prep:20 mins
    • Cook:20 mins
    • plus cooling
  • Easy
  • Makes 12

  • Freezable (sponges only)
  • Vegetarian

Nutrition: Per serving


  • 150g unsalted butter, softened
  • 150g golden caster sugar
  • 2 eggs
  • 1 tbsp milk
  • ½ tsp vanilla extract
  • 150g self-raising flour
  • 250ml double cream
  • 2 tbsp icing sugar, plus extra for dusting
  • 185g jam of your choice (strawberry or raspberry works well)


  • STEP 1

    Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together using an electric whisk until pale and fluffy, then whisk in the eggs, one at a time, scraping down the sides of the bowl after each addition.

  • STEP 2

    Add the milk, vanilla, flour and a pinch of salt, then beat again until smooth. Divide the batter evenly between the paper cases – this can be easily done using an ice cream scoop. Bake for 17-20 mins, or until the sponges are golden, risen and a skewer inserted into the middles comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. Once completely cool, the sponges can be frozen for up to three months.

  • STEP 3

    Remove the paper cases from the sponges, then split the sponges in half through the equator using a small serrated knife. Set aside.

  • STEP 4

    Whip the cream and icing sugar together to soft peaks using an electric whisk. Spread a little jam over the base of each sponge, then spoon or pipe over a dollop of whipped cream and sandwich with the tops of the sponges. Dust with a little icing sugar before serving. Best eaten on the same day.

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