Mini Victoria sponge cakes

  • Total Time

    35m
    • Prep Time

      20m
    • Bake Time

      15m
  • Serves

    6


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

Method

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

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

  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.

  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. Slice each cake horizontally, cover one half with the whipped cream and top with a spoonful of jam, top with the other half of cake and dust with icing sugar.

Let's Bake

The easiest way to follow a recipe

Reviews

  1. 5 star rating

    Hi, what size eggs do you use? Looking forward to making them!
    _____________________________________________
    Hello,

    These will be medium eggs,

    Happy Baking!

  2. 5 star rating

    Brilliant

  3. 4 star rating

    Do you but the tops of the cakes to make the sandwich. Jam & cream in the Centre x
    ________________________________________________
    Hello,

    Yes that is correct, hop you enjoy making these.
    Happy Baking!

  4. 5 star rating

    can you use granulated cane sugar instead of caster sugar?
    ________________________________________________
    Hello,

    Yes. While caster sugar and granulated sugar are not exactly the same, they can be swapped 1:1 in baking recipes. Caster sugar is slightly finer and dissolves more easily, but in baking recipes if swapped with granulated sugar it is fine.
    Happy Baking!

  5. 5 star rating

    Can I know how much flour, salt and baking powder I should use if Im not using self raising flour
    ______________________________________________
    Hello,
    If you are using plain flour, then you will need to add 2tsp baking powder per 150g of plain flour.
    Hope this helps,
    Happy Baking!

  6. 5 star rating

    Very delicious I have made these cakes twice now
    Both times they were DELICIOUS!

  7. 5 star rating

    My family and friends loved them, definitely making these cakes again , Super!

  8. 5 star rating

    delish

  9. 5 star rating

    i made these, but i used gluten free flour! they were absolutely lovely!

  10. 5 star rating

    I used fairy cupcake cases but they were a bit too small so they came out small and couldn't be halved but they still tasted wonderful ! Next time i'll use bigger cases

  11. 5 star rating

    I loved it but not long enough in the oven
    overall AMAZING I would do it
    A hundred-million Times

  12. 5 star rating

    My family loved them. Very easy to make. Good portion size.

  13. 5 star rating

    Just baked them they were awesome easy to bake and we used strawberries with cream for filling. Thank you

  14. 5 star rating

    i did it differently and it came out the same.

  15. 5 star rating

    I followed the recipe exactly as stated and the cakes were....... AMAZING!!! I'm a novice baker but I had so many good comments about these from family and friends. Spot on!!

Leave Your Thoughts

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!

Close