Search

Mini Victoria sponges

(47 ratings)
Print
Mini Victoria sponges
Mini Victoria sponges
  • Serves: 12-14

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

These mini Victoria sponges are the perfect sweet treat for any occasion. Delicious and quick to make - what's not to love? These individual Victoria sponges take around 35 mins to prepare and cook. You can make 12-14 delicious cakes with this recipe. Fill each of your mini sponges with sweet strawberry jam and a generous spoonful of whipped cream. Dust with icing sugar before serving. These mini Victoria sponge cakes are ideal for kids parties or afternoon tea gatherings with friends and family.

Ingredients

  • 225g baking liquid or softened margarine
  • 225g caster sugar
  • 4 eggs, medium
  • 225g self-raising flour, sifted
  • 1 teaspoon baking powder
Filling:
  • 2 tablespoons jam
  • 150ml whipping cream, whipped
  • Caster or Icing sugar, to dredge

Make your own strawberry jam for the filling

Method

  1. Place all cake ingredients in a mixing bowl and beat together until smooth.
  2. Place heaped tablespoons of the mix in 12 muffins cases. Bake in the centre of the preheated oven at 180C/350F/Gas Mark 4 for 20-25 minutes. Turn out, remove paper and cool on wire tray. When cold remove the cakes from the cases and cut in half horizontally.
  3. Fill with the jam and whipped cream and a dusting of icing sugar.


Fancy making a classic Victoria sponge? Try our easy Victoria sponge recipe

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 351(kcal)
  • Fat 19.9g
  • Saturates 5.4g
  • Sugars 26.1g
  • Salt 0.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(47 ratings)

Your comments

comments powered by Disqus

FREE Newsletter