Mini 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
Scale
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.