Mini Victoria Sponges with Jam and Whipped Cream Recipe

Introduction

Mini Victoria Sponges are delightful bite-sized treats perfect for teatime or special occasions. These classic British cakes combine fluffy sponge, sweet jam, and light whipped cream for a deliciously balanced dessert.

Ingredients

• 150g unsalted butter, softened
• 150g golden caster sugar
• 2 eggs
• 1 tbsp milk
• ½ tsp vanilla extract
• 150g self-raising flour
• 250ml double cream
• 2 tbsp icing sugar, plus extra for dusting
• 185g jam of your choice (strawberry or raspberry works well)

Instructions

1. Step 1: Heat the oven to 180°C (160°C fan)/gas mark 4 and line a 12-hole muffin tin with paper cases.
2. Step 2: Beat the softened butter and golden caster sugar together using an electric whisk until pale and fluffy.
3. Step 3: Whisk in the eggs one at a time, scraping down the sides of the bowl after each addition to ensure even mixing.
4. Step 4: Add the milk, vanilla extract, self-raising flour, and a pinch of salt, then beat again until the batter is smooth.
5. Step 5: Divide the batter evenly between the paper cases, using an ice cream scoop for ease.
6. Step 6: Bake for 17-20 minutes, or until the sponges are golden, risen, and a skewer inserted into the center comes out clean.
7. Step 7: Leave the sponges to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. They can be frozen at this point for up to three months if needed.
8. Step 8: Remove the paper cases and carefully split each sponge in half horizontally with a small serrated knife.
9. Step 9: Whip the double cream with the icing sugar to soft peaks using an electric whisk.
10. Step 10: Spread a little jam over the base of each sponge, then spoon or pipe a dollop of whipped cream on top and sandwich with the top halves.
11. Step 11: Dust the finished mini Victoria sponges lightly with icing sugar before serving. Best enjoyed the same day.

Tips & Variations

• Use fresh, high-quality jam for the best flavor; raspberry or strawberry are traditional choices.
• For a dairy-free option, substitute the double cream with coconut cream and use a suitable jam.
• To add a citrus twist, fold in a teaspoon of lemon zest into the sponge batter.
• Ensure sponges are completely cool before assembling to prevent the cream from melting.

Storage

Store unfilled sponges in an airtight container at room temperature for up to two days or freeze for up to three months. Once filled with cream and jam, it’s best to consume the mini Victoria sponges on the same day to maintain freshness. If refrigerated, allow them to come to room temperature before serving for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini Victoria sponges ahead of time?

You can bake and cool the sponges in advance and freeze them unfilled for up to three months. Assemble with jam and cream on the day you plan to serve for the best freshness.

What if I don’t have an electric whisk?

While an electric whisk makes the process quicker and smoother, you can use a hand whisk or wooden spoon, but it will require more effort to achieve the light and fluffy texture.

Mini Victoria Sponges with Jam and Whipped Cream Recipe

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★★★★★

4.8 from 63 reviews

• Author: Hailey
• Total Time: 32-35 minutes
• Yield: 12 mini victoria sponge cakes 1x

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Description

These Mini Victoria Sponges are classic British tea-time treats made with soft, fluffy sponge cakes layered with sweet jam and lightly whipped double cream. Perfectly sized for individual servings, they combine a buttery, vanilla-scented sponge with luscious raspberry or strawberry jam and delicate whipped cream, finished with a dusting of icing sugar. Ideal for parties, afternoon tea, or a delightful dessert.

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Ingredients

Scale 1x2x3x

For the Sponge

• 150g unsalted butter, softened
• 150g golden caster sugar
• 2 eggs
• 1 tbsp milk
• ½ tsp vanilla extract
• 150g self-raising flour
• pinch of salt

For the Filling

• 250ml double cream
• 2 tbsp icing sugar, plus extra for dusting
• 185g jam of your choice (strawberry or raspberry recommended)

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Instructions

1. Preheat Oven and Prepare Tin: Heat the oven to 180°C (160°C fan)/gas mark 4 and line a 12-hole muffin tin with paper cases to prevent sticking.
2. Make the Batter: Beat the softened butter and golden caster sugar together using an electric whisk until the mixture is pale and fluffy. Then whisk in the eggs one at a time, scraping down the sides of the bowl after each addition to ensure even mixing.
3. Add Remaining Ingredients: Add the milk, vanilla extract, self-raising flour, and a pinch of salt to the butter mixture. Beat again using the electric whisk until the batter is smooth and well combined.
4. Fill the Cases and Bake: Divide the batter evenly between the paper cases using an ice cream scoop for even portions. Bake in the preheated oven for 17-20 minutes or until the sponges are golden, have risen, and a skewer inserted into the center comes out clean.
5. Cool the Sponges: Leave the sponges to cool in the tin for about 10 minutes to firm up, then transfer them to a wire rack to cool completely. At this stage, the cooled sponges can be frozen for up to three months if desired.
6. Prepare the Filling: Remove the paper cases from the sponges, then carefully slice each sponge horizontally in half through the middle using a small serrated knife to create two layers.
7. Whip the Cream: Using an electric whisk, whip the double cream and 2 tablespoons of icing sugar together until soft peaks form, ensuring a light and fluffy texture.
8. Assemble the Cakes: Spread a thin layer of jam over the base half of each sponge, then spoon or pipe a dollop of the whipped cream on top. Sandwich with the top halves of the sponges.
9. Serve: Dust the assembled mini victoria sponges with a little extra icing sugar before serving. Best eaten on the same day for freshness and flavor.

Notes

• Use softened unsalted butter for easier mixing and a smoother batter.
• Ensure eggs are at room temperature for better incorporation into the batter.
• For even baking, divide the batter equally among the paper cases using an ice cream scoop or spoon.
• Do not overbake; the sponges should remain soft and tender.
• Whipping cream to soft peaks prevents it from becoming too stiff or turning into butter.
• The mini victoria sponges can be frozen once cooled but should be assembled fresh for best taste.
• Dust with icing sugar just before serving to keep the topping fresh and avoid moisture build-up.
• Use raspberry or strawberry jam for a traditional flavor, but feel free to experiment with other fruit preserves.

• Prep Time: 15 minutes
• Cook Time: 17-20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: British

Keywords: victoria sponge, mini victoria sponge, british cake, tea cake, sponge cake, whipped cream, jam, classic dessert