Individual Victoria sponges

(47 ratings)

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Individual victoria sponges
Individual victoria sponges
  • Makes: 6

  • Prep time:

  • Cooking time:

  • Total 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

Graham hite

How can you justify putting that amount of sugar in a tiny cake designed for children? totally irresponsible


dont know


hi thats well nice


These are SO cute! I served them when friends came over for dinner the other night. I decorated with chopped strawberries and blueberries and it went down a treat. :)

Gem Murray

Just in case it should help anyone, Lakeland now sell a baking tin which is for the purpose of making mini victoria sponges!


I want to make some of these because in the summer I made some of the most amazing strawberry jam, thanks to the English sun. I want everyone to share it. yaaaaay!


when do you put in baking powder


what kind of tray do you cook these cakes in to get them the shape as in the photograph

Samantha Whewell

These are lovely, very light, fluffy and moist even from the fridge. Highly recommend.

phoebe naylor

really good ideas might use this in our business thanks

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