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Mini Victoria Sponge Cakes
35Total Time
20Prep Time
15Bake Time

Mini Victoria Sponge Cakes

29 Reviews

About the bake

Everything is better when it's mini, and these Mini Victoria Sponge Cakes are no different. Fluffy, light and the perfect bite size, these mini cakes a perfect for Afternoon Tea, or simply whisking up as a weekend treat with a cuppa. 

35Total Time
20Prep Time
15Bake Time


  1. 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. Step 2:

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

  3. Step 3:

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

  4. 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 tablespoons of milk to slacken the mixture if it's too thick to pour.

  5. Step 5:

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

  6. Step 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.


  • For the cakes

    • 175g Butter (unsalted)
    • 175g White caster sugar (we like silver spoon)
    • 3 Egg(s) (free range) (beaten)
    • 175g Allinson's Self Raising Flour
  • For the filling

    • 148ml Double cream (whipped)
    • 6 tbsp Raspberry jam
    •  Icing sugar (to dust)

Nutritional Information

per 71.5g
  • 336cal Energy
  • 20g Fat
  • 13.5g of which Saturates
  • 69g Carbohydrates
  • 34.5g of which Sugars
  • 3.1g Protein
  • 0.21g Salt

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