Mini Victoria Sponges - English Cakes

Recipe Ingredients:

This mini Victoria sponge recipe is made with simple pantry staples that most bakers will already have on hand. The combination creates a light, fluffy texture that perfectly complements the sweet filling. This dessert uses just 9 ingredients:

Butter: Unsalted works best here, allowing you to control the salt content. Make sure it's at room temperature for easy creaming.

Caster sugar: Provides the perfect level of sweetness and helps create that light, tender crumb.

Eggs: Use large eggs at room temperature for the best rise and texture.

Plain flour: Use all-purpose (plain) flour for the perfect structure.

Baking powder: Ensures your sponges rise beautifully.

Vanilla extract: Use good quality for the best flavor. Pure vanilla extract rather than essence makes a noticeable difference.

Double cream: The richness perfectly balances the lightness of the sponge and sweetness of the jam.

Icing sugar: Both for the cream filling and for that classic dusted finish.

How To Make Mini Victoria Sponges?

Making these mini Victoria sponges is straightforward; they come together in just a few steps and are ready in about an hour including cooling time. The result is an elegant dessert that everyone will adore.

Preheat the oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Grease and line 2 12-cup muffin trays.

Cream together the butter and sugar until light and fluffy. Add the eggs one by one, combining well after each addition.

Stir in a tablespoon of the cream and the vanilla extract. Add the flour and baking powder and combine gently until you have a smooth batter.

Fill the muffin tray moulds until around a third full.

Bake for 12-15 minutes or until golden brown and a skewer inserted comes out clean. Remove from oven and let cool in tray for 5 minutes before removing and placing on a wire rack to cool completely.

While cooling, make the cream. Add the double cream and icing sugar to a large bowl and whisk until stiff peaks form. You can do this by hand or using an electric mixer.

When the cakes are completely cooled, cut off the tops of half of them so the tops are flat. Spread each flat-topped cake with a teaspoon of raspberry jam and then top with a teaspoon of the whipped cream. Use the domed cakes (the halves that you didn't cut the tops off) to top each one. Finish off by dusting with icing sugar.

How To Make Ahead and Store Leftovers?

Make ahead:

• Unfilled cakes can be baked, cooled, and stored in an airtight container for up to 2 days before assembling.
• Whipped cream should be made fresh just before assembly, but you can have your jam ready and cakes prepared ahead of time.

Storing leftovers:

• Once assembled, store the mini Victoria sponges in an airtight container in the refrigerator for up to 2 days.
• For best results, dust with icing sugar just before serving rather than before storing.
• These cakes do not freeze well once assembled due to the cream filling, but unfilled sponges can be frozen for up to 1 month.

Serving Suggestions:

• Dust with icing sugar just before serving for that classic finishing touch.
• Serve with a pot of Earl Grey tea for an authentic British afternoon tea experience.
• For a special occasion, add a small edible flower or a fresh raspberry on top.
• Present on a tiered cake stand alongside finger sandwiches and scones for a complete afternoon tea.

If you make this recipe for mini Victoria sponges, I would greatly appreciate it if you could take a minute to leave a rating and a comment below.

📖 Recipe

Mini Victoria Sponges

These mini Victoria sponges bring the classic British teatime favorite to a delightful bite-sized format. The combination of light vanilla sponge, sweet raspberry jam, and freshly whipped cream creates the perfect balance of flavors. Perfect for afternoon tea gatherings, garden parties, or anytime you want to impress guests with minimal effort.

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Prep TimePrep Time 20 minutes minutes

Cook TimeCook Time 15 minutes minutes

Cooling time 20 minutes minutes

Total TimeTotal Time 55 minutes minutes

ServingsServings 12 cakes

Ingredients  

For the sponge:

• 190 g unsalted butter softened
• 190 g caster sugar
• 3 large eggs at room temperature
• 1 teaspoon vanilla extract
• 190 g plain flour
• 1 teaspoon baking powder
• 1 tablespoon double cream

For the filling:

• 300 ml double cream
• 100 g icing sugar
• 4 tablespoon good quality raspberry jam
• Extra icing sugar for dusting

Instructions 

• Preheat the oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Grease and line 2 12-cup muffin trays. Cream together the butter and sugar until light and fluffy.
• Add the eggs one by one, combining well after each addition. Stir in a tablespoon of the cream and the vanilla extract.
• Add the flour and baking powder and combine gently until you have a smooth batter.
• Fill the muffin tray moulds until around a third full. Bake for 12-15 minutes or until golden brown and a skewer inserted comes out clean.
• Remove from oven and let cool in tray for 5 minutes before removing and placing on a wire rack to cool completely.
• While cooling, make the cream. Add the double cream and icing sugar to a large bowl and whisk until stiff peaks form. You can do this by hand or using an electric mixer.
• When cakes are completely cooled, cut off tops of half of them so the top is flat.
• Spread each flat-topped cake with a teaspoon of raspberry jam and then top with a teaspoon of the whipped cream. Use the domed cakes (the half that you didn't cut the tops off) to top each one. Finish off by dusting with icing sugar.

Notes

• Don't overmix the batter once the flour is added – this can make your sponges tough.
• Use a piping bag for neater, even cream distribution.
• Make sure your cakes are completely cool before adding cream to prevent it from melting.
• For perfectly even cakes, use an ice cream scoop to distribute the batter into the muffin tins.
• The sponge is ready when it springs back when lightly pressed and a skewer inserted comes out clean.