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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
