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.
- 225g baking liquid or softened margarine
- 225g caster sugar
- 4 eggs, medium
- 225g self-raising flour, sifted
- 1 teaspoon baking powder
- 2 tablespoons jam
- 150ml whipping cream, whipped
- Caster or Icing sugar, to dredge
Place all cake ingredients in a mixing bowl and beat together until smooth.
Place heaped tablespoons of the mix in 12 muffins cases. Bake in the centre of the preheated oven at 180°C/350°F/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.
Fill with the jam and whipped cream and a dusting of icing sugar.
Make your own strawberry jam for the filling