If you adore classic British teatime treats, you are going to fall head over heels for these Mini Victoria Sponge Cakes with Jam & Cream. These delightful little cakes take the beloved traditional Victoria sponge and shrink it down into perfect single servings, each boasting soft, fluffy layers filled with luscious whipped cream and tangy strawberry jam. Finished with a dusting of icing sugar, they look as charming as they taste, making them ideal for parties, afternoon tea, or simply a sweet moment to indulge. Let me walk you through how easy and rewarding it is to create these irresistible mini delights.
Ingredients You’ll Need
The beauty of these Mini Victoria Sponge Cakes with Jam & Cream lies in their simplicity. Each ingredient plays a pivotal role in crafting that perfect balance of lightness, moistness, and sweetness that makes the classic Victoria sponge so memorable.
- 200 grams Unsalted butter or baking spread: Room temperature butter creamed with sugar provides a rich, tender crumb and buttery flavor.
- 200 grams Caster sugar: Fine sugar blends smoothly into the batter, ensuring even sweetness and fine texture.
- 200 grams Self-raising flour: Leavening built-in gives the sponges their signature lift and fluffy texture.
- 2 large Eggs: Adds structure and helps bind the cake, and room temperature eggs blend seamlessly into the batter.
- 2 tablespoons Milk: Moisturizes the batter gently, keeping the sponges soft and tender.
- 300 ml Double cream: Chilled cream whipped to soft peaks for a light, cloud-like filling.
- 100 grams Strawberry jam: A sweet and slightly tart component that adds a burst of fruity goodness.
- 1 tablespoon Icing sugar: For dusting on top, adding an elegant finish and subtle sweetness.
How to Make Mini Victoria Sponge Cakes with Jam & Cream
Step 1: Prepare and Preheat
Start by heating your oven to 180°C fan or 200°C conventional. It’s crucial to generously grease a 12-hole non-stick mini cake tin so that your sponges come out without a fight. The right preparation here means you’ll have perfectly shaped, golden cakes every time.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat together the room temperature butter and caster sugar until the mixture is light and fluffy. This step incorporates air into the batter, which is essential for the sponges’ signature soft, airy texture.
Step 3: Incorporate Eggs Carefully
Add in the eggs one at a time, beating well after each addition. To prevent curdling, mix in a tablespoon of the flour with each egg before adding it to the mixture. This little trick keeps your batter smooth and silky.
Step 4: Fold in Flour and Milk
Gently fold the self-raising flour and milk into the creamed mixture until just combined. Overmixing at this stage can toughen your sponges, so keep it light and gentle for tender results.
Step 5: Fill and Bake
Divide the batter evenly between the mini cake tin holes, filling each about three-quarters full. Bake in your preheated oven for 15 to 18 minutes, or until the cakes have risen beautifully to a golden perfection. Once out, allow them to cool in the tin for 15 minutes before transferring to a wire rack to cool completely.
Step 6: Whip the Cream
Using an electric whisk on high speed, whip the double cream until soft peaks form—the texture should resemble soft, pillowy clouds. Take care not to over-whip, or the cream may split and become grainy. If that happens, simply add a little more cream and fold to restore smoothness.
Step 7: Assemble Your Mini Victoria Sponge Cakes with Jam & Cream
Carefully slice each mini sponge horizontally to make two layers. Spoon a generous amount of whipped cream onto the bottom half of each cake, then add a spoonful of strawberry jam. Place the top half back on and finish with a dusting of icing sugar for that picture-perfect finish.
How to Serve Mini Victoria Sponge Cakes with Jam & Cream
Garnishes
To elevate these mini cakes, consider garnishing with fresh strawberries or a few mint leaves. Even a tiny drizzle of melted chocolate adds a sophisticated touch without overpowering the classic flavors. The icing sugar dusting already brings that delicate sweetness and lovely visual appeal you’d expect.
Side Dishes
These cakes are wonderful on their own, but pairing them with a pot of freshly brewed tea or a light fruit salad turns your treat into a delightful experience. For something more indulgent, a cup of creamy hot chocolate complements the richness of the cream and butter beautifully.
Creative Ways to Present
Consider serving them on pretty tiered cake stands for an authentic afternoon tea vibe. Alternatively, place each Mini Victoria Sponge Cake with Jam & Cream in decorative cupcake liners or small clear boxes if gifting. Personalizing each with edible flowers or tiny flags adds whimsy and charm perfect for gatherings.
Make Ahead and Storage
Storing Leftovers
Keep any leftover mini cakes in an airtight container in the refrigerator to maintain the freshness of the cream filling. They’re best enjoyed within 1 to 2 days, as the whipped cream can start to lose its delightful texture beyond that.
Freezing
While freezing cream-filled cakes isn’t ideal because the texture can change upon thawing, you can freeze the sponge layers separately. Wrap them tightly in cling film and store in a freezer-safe bag for up to two months. When ready, thaw completely, whip fresh cream, and assemble your Mini Victoria Sponge Cakes with Jam & Cream.
Reheating
Since these cakes are best served fresh and chilled due to the cream filling, reheating is not recommended. Instead, enjoy them straight from the refrigerator or at room temperature after resting a few minutes out of the fridge.
FAQs
Can I use frozen berries instead of strawberry jam?
Absolutely! You can warm frozen berries gently with a bit of sugar to make a fresh berry compote. Just make sure to cool it before assembling your mini cakes to avoid melting the whipped cream.
What can I substitute for self-raising flour?
If you don’t have self-raising flour, combine 200 grams of plain flour with about 2 teaspoons of baking powder. This mix will give your sponges that lovely rise and fluffiness.
How do I prevent the cream from curdling when whisking?
The key is to use cold double cream straight from the fridge and to whisk on high speed just until soft peaks form. Stop whisking as soon as you see the cream holding shape but before it starts to stiffen too much.
Can Mini Victoria Sponge Cakes with Jam & Cream be made gluten-free?
Yes! Simply substitute the self-raising flour with a gluten-free self-raising blend and ensure that all other ingredients are gluten-free. The texture might be a bit different but just as delicious.
Is it okay to prepare these cakes the day before serving?
You can bake and slice the sponge bases the day before, but it’s best to whip the cream and assemble the cakes on the day you plan to serve to keep everything fresh and perfect.
Final Thoughts
Once you try these Mini Victoria Sponge Cakes with Jam & Cream, they will quickly become a beloved staple in your baking repertoire. Their charming size, combined with the throwback flavors of fluffy sponge, sweet jam, and heavenly cream, make them impossible to resist. I encourage you to have fun making these and enjoy every bite shared with friends and family. Happy baking!
PrintMini Victoria Sponge Cakes with Jam & Cream
Mini Victoria Sponge Cakes with Jam & Cream are delightful petite versions of the classic British sponge cake. These light, fluffy layers are baked in a mini cake tin, then sandwiched with freshly whipped cream and sweet strawberry jam, and topped with a dusting of icing sugar. Perfect for afternoon tea or a special dessert treat.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Cake Ingredients
- 200 grams Unsalted butter or baking spread, room temperature
- 200 grams Caster sugar
- 200 grams Self-raising flour
- 2 large Eggs, room temperature
- 2 tablespoons Milk, whole or semi-skimmed
Filling & Topping
- 300 ml Double cream, cold from the fridge
- 100 grams Strawberry jam
- 1 tablespoon Icing sugar, for dusting
Instructions
- Preheat and prepare tin: Preheat your oven to 180°C fan or 200°C conventional. Generously grease a 12-hole non-stick mini cake tin to prevent sticking.
- Cream butter and sugar: In a large mixing bowl, cream together the unsalted butter and caster sugar until the mixture becomes light, fluffy, and pale in color.
- Add eggs carefully: Beat in one egg at a time to the creamed butter and sugar. To prevent curdling, add one tablespoon of flour with each egg before mixing thoroughly.
- Fold in flour and milk: Gently fold the self-raising flour and milk into the mixture until smooth and just combined, being careful not to overmix.
- Fill mini tins: Divide the batter evenly among the 12 mini cake holes, filling each about three-quarters full to allow for rising.
- Bake the cakes: Place the tin in the oven and bake for 15-18 minutes until the cakes are risen and golden on top. Remove and cool in the tin for 15 minutes before transferring to a wire rack to cool completely.
- Whip the cream: Using an electric whisk, whip the chilled double cream at high speed until it forms soft peaks – soft and pillowy but stable. Avoid over-whisking to prevent splitting.
- Slice and assemble: Carefully slice each cooled mini cake horizontally to create two layers. Spoon a generous dollop of whipped cream onto the bottom half, followed by a heaped teaspoon of strawberry jam.
- Sandwich and finish: Place the top half of the mini cake on the cream and jam. Finish by generously dusting the assembled mini Victoria sponge cakes with icing sugar. Serve immediately and enjoy!
Notes
- Use room temperature ingredients for better mixing and rise.
- If cream splits when whipping, add a little extra cream and fold gently to recover texture.
- Self-raising flour already contains raising agents, so no additional baking powder is needed.
- Carefully slice the mini cakes to avoid breaking.
- These cakes can be stored refrigerated for up to 2 days but are best served fresh.