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Mini Victoria Sponge cakes (web)

Mini Victoria sponge cakes

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3.001 stars based on 50 ratings

These mini Victoria sponge cakes are absolutely gorgeous! And so easy to make.

Key Information

  • Prep:
  • Bake:
  • Serves:6
  • Skill level:easy

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Ingredients

For the cakes

  • 175g 6¼ oz Butter (unsalted)
  • 175g 6¼ oz White caster sugar (we use Silver Spoon) White caster sugar
  • 3 3 Egg(s) (free range) beaten
  • 175g 6¼ oz Self-raising white flour (we use Allinson) Self-raising white flour

For the filling

  • 148ml 5 fl oz Double cream whipped
  • 6tbsp 6tbsp Raspberry jam
  • Icing sugar to dust (we use Silver Spoon)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Lightly grease a 12 hole silicone cake tray with straight sided 7 cm circles. Alternatively you can use fairy cake tins or the mixture will fill 12 cupcake moulds.

  2. Classic mode Step 2

    Set oven to 180°C (160°C fan, gas mark 4).

  3. Classic mode Step 3

    Place the butter and sugar in a large mixing bowl and beat until smooth, creamy and light.

    Ingredients for this step

    • 175g 6¼ oz Butter (unsalted)
    • 175g 6¼ oz White caster sugar (we use Silver Spoon) White caster sugar
  4. Classic mode Step 4

    Gradually beat in the egg until creamy, adding a little flour if the mixture begins to curdle. Fold in the flour. You can add a couple of table spoons to slacken the mixture if it’s too thick to pour.

    Ingredients for this step

  5. Classic mode Step 5

    Divide the mixture between the cake moulds and bake for 15-18 minutes until risen, golden and just form to the touch. Allow to cool completely.

  6. Classic mode Step 6

    Spread six cakes with the whipped cream and top with a spoonful of jam, top with the other cakes and dust with icing sugar.

    Ingredients for this step

    • 148ml 5 fl oz Double cream whipped
    • 6tbsp 6tbsp Raspberry jam
    • Icing sugar to dust (we use Silver Spoon)