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Mini Victoria Sponge Cakes with Jam & Buttercream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 74 reviews
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 mini cakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: British
  • Diet: Vegetarian

Description

Mini Victoria Sponge Cakes with Jam & Buttercream are delightful bite-sized treats featuring a light, fluffy sponge cake layered with sweet strawberry jam and creamy buttercream, topped with fresh strawberries. Perfect for tea parties or any sweet craving, these mini cakes combine classic British flavors with an elegant presentation.

Ingredients

Scale

Sponge Cake

  • 125g unsalted butter, softened
  • 125g caster sugar
  • 2 large eggs
  • 125g self-raising flour
  • 1 teaspoon vanilla extract

Filling and Topping

  • Strawberry jam, for filling
  • 125g unsalted butter, softened (for buttercream)
  • 250g icing sugar (for buttercream)
  • 1 tablespoon milk (for buttercream)
  • Fresh strawberries, for decoration

Instructions

  1. Preparing the Sponge: Preheat your oven to 180°C (350°F) and line a mini cupcake tray with paper cases. In a mixing bowl, cream together the softened butter and caster sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Gently fold in the self-raising flour and vanilla extract until you have a smooth, well-combined batter. Spoon the batter into the prepared cases, filling each about two-thirds full. Bake in the oven for 12-15 minutes, or until the cakes turn golden and spring back lightly when touched.
  2. Assembling the Cakes: Allow the cakes to cool completely. Using a small knife or cupcake corer, carefully remove a small portion from the center of each cake to create a cavity. Fill each cavity with a dollop of strawberry jam. In a separate bowl, beat the softened butter, icing sugar, and milk together until the buttercream is light and fluffy. Pipe or spread a generous amount of buttercream over each cake, covering the jam-filled center. Top each mini cake with a fresh strawberry for a beautiful finish.

Notes

  • Ensure all ingredients are at room temperature before beginning to achieve the best texture.
  • Avoid overmixing the batter to prevent a dense sponge.
  • Use a piping bag or a ziplock bag with the corner cut off to neatly fill the cakes with jam and pipe buttercream.
  • For an elegant touch, dust the finished cakes with icing sugar before serving.
  • Store the mini cakes in an airtight container at room temperature for up to 3 days to maintain freshness.

Find it online: https://recipes.mbeams.com/mini-victoria-sponge-cakes-with-jam-and-buttercream-recipe/