Individual Victoria sponges

(47 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Individual victoria sponges
Individual victoria sponges
  • Makes: 6

  • Prep time:

  • Cooking time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

These mini Victoria sponge cakes are perfect for kids' parties or wrap them up for someone special in gift boxes. Plus, how to turn them into mini chocolate sponges.


For the cake:

  • 200g caster sugar
  • 200g unsalted butter, softened plus a little for greasing
  • 4 medium eggs
  • 1tsp vanilla extract
  • 200g self-raising flour, sieved
  • 1tsp baking powder
  • 2tbsp milk

For the filling:

  • 100g unsalted butter, softened
  • 150g icing sugar, sifted
  • A drop of vanilla extract
  • 340g jar good-quality British strawberry jam
  • Caster sugar, to decorate

Top tip: For chocolate lovers, remove 2tbsp of flour and replace with cocoa powder. Or for a traditional coffee and walnut, add 2tbsp coffee powder dissolved in 2tbsp water and 50g of finely chopped walnuts.


  1. Heat oven to 190C (gas mark 5). Butter and lightly dust with flour 6 individual tins measuring about 7.5 cm in diameter and 5.5 cm in height.
  2. Beat together the unsalted butter and sugar in a large bowl with a wooden spoon or preferably an electric mixer until pale and fluffy. This can take up to 10 mins.
  3. Break the eggs into small bowl and add the vanilla extract. Beat the mixture lightly with a fork.
  4. Add the egg very gradually to the mixture. Do this slowly to avoid curdling. If the mix does curdle add a tablespoon of the flour. Once all the eggs are in, fold in the flour with a large metal spoon. The mixture should be of a dropping consistency, if not add a little milk.
  5. Divide the mixture between the tins, smooth the surface. Bake for about 20 mins until golden and the cakes springs back when pressed. Turn onto a cooling rack and leave to cool completely.
  6. To make the butter icing: Beat the unsalted butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract.
  7. Split the cakes in half. Spread the butter cream over the bottom half and top it with jam. Sandwich with the top. Dust with a little caster sugar before serving.
  8. Keep in an airtight container and eat within 2 days.

Your rating

Average rating

  • 3
(47 ratings)

Your comments

comments powered by Disqus

FREE Newsletter

By providing your email address above you agree to the Time Inc. (UK) Ltd Terms and Conditions and the Privacy Policy

Subscribe to Essentials

Subscribe from only 22.99