If you have a soft spot for classic British teatime treats, you are going to absolutely adore this Mini Victoria Sponge Cakes with Strawberry Jam and Whipped Cream Recipe. These dainty delights capture everything you love about the traditional Victoria sponge but in perfectly petite portions. Light, fluffy sponge layers are lovingly sandwiched with pillowy whipped cream and luscious strawberry jam, then finished with a delicate sprinkle of icing sugar. Each bite is a beautiful balance of sweetness and texture, and they look utterly irresistible too. Whether it’s for a casual afternoon tea or a special celebration, these mini cakes bring joy and charm to every occasion.
Ingredients You’ll Need
The magic behind Mini Victoria Sponge Cakes with Strawberry Jam and Whipped Cream Recipe lies in how simple and essential the ingredients are. Each one plays a crucial role in creating the perfect combination of fluffiness, creaminess, and fruity brightness that makes these cakes so memorable.
- 200 grams Unsalted butter: Make sure the butter is at room temperature for easy creaming and smooth batter texture.
- 200 grams Caster sugar: This fine sugar blends seamlessly with butter for a light, tender crumb.
- 200 grams Self-raising flour: The right flour gives the sponges their gentle rise and soft structure.
- 2 large Eggs: Use large eggs at room temperature to help bind the ingredients and add richness.
- 2 tablespoons Milk: Whole or semi-skimmed milk keeps the sponge moist and tender.
- 300 ml Double cream: Chill this in the fridge for the best whipped cream consistency.
- 100 grams Strawberry jam: Adds the perfect burst of fruity sweetness between the layers.
- 1 tablespoon Icing sugar: A light dusting for that classic, elegant finish.
How to Make Mini Victoria Sponge Cakes with Strawberry Jam and Whipped Cream Recipe
Step 1: Prepare the Sponge Layers
Preheat your oven to 180°C fan or 200°C conventional and generously grease a 12-hole non-stick mini cake tin. Start by creaming the room-temperature butter and caster sugar together until the mixture becomes pale and fluffy – this step is essential for a light texture. Beat in the eggs one at a time, adding a small spoonful of flour with each to keep the batter smooth and prevent curdling. Finally, gently fold in the remaining flour and milk until everything is beautifully combined without over-mixing.
Step 2: Baking the Mini Cakes
Divide the batter evenly among the mini cake tin holes, filling each about three-quarters full. Pop them into the preheated oven and bake for 15 to 18 minutes, until the cakes have risen and turned a lovely golden color. Let them cool in the tin for 15 minutes before transferring to a wire rack to cool completely. This cooling phase helps maintain their delicate crumb.
Step 3: Whip the Cream Just Right
While the cakes are cooling, whisk the chilled double cream using an electric whisk on high speed until soft peaks form. You know it’s just right when the cream looks soft and billowy, almost like little clouds ready to float on your mini cakes. Be careful not to over-whip, as cream can turn grainy – if that happens, simply add a splash more double cream and gently fold it in.
Step 4: Assemble Your Mini Victoria Sponge Cakes with Strawberry Jam and Whipped Cream Recipe
Slice each cooled mini sponge horizontally so you end up with two thin layers. On the bottom half, layer a generous spoonful of whipped cream and then top it with a heaped teaspoon of strawberry jam. Carefully sandwich the top half back on, then finish by dusting the assembled cakes with icing sugar. These little beauties are now ready to wow your taste buds!
How to Serve Mini Victoria Sponge Cakes with Strawberry Jam and Whipped Cream Recipe
Garnishes
To add a touch of extra charm, consider fresh strawberry slices or edible flowers alongside the classic icing sugar dusting. A few mint leaves can also brighten up the plate and add a fresh aroma that pairs wonderfully with the creamy, fruity filling.
Side Dishes
Mini Victoria Sponge Cakes pair beautifully with a cup of strong black tea or light floral teas like Earl Grey or chamomile. For a more indulgent afternoon, serve with fresh berries or a small scoop of vanilla ice cream to complement the creamy texture and fruity sweetness.
Creative Ways to Present
Try serving these mini sponges on a vintage tiered cake stand for an authentic British tea party vibe. Alternatively, present them in pretty cupcake wrappers for easy handling at picnics or outdoor gatherings. For a fun twist, drizzle a little melted white chocolate over the top just before serving for an elegant finish that guests will love.
Make Ahead and Storage
Storing Leftovers
If you have any Mini Victoria Sponge Cakes with Strawberry Jam and Whipped Cream Recipe leftovers, keep them in an airtight container in the refrigerator for up to two days. The whipped cream and jam filling means these cakes are best enjoyed fresh, but proper storage will preserve their charm for a short while.
Freezing
Freezing is not recommended for this recipe because whipped cream and fresh sponge don’t freeze well together. The texture of whipped cream may become grainy, and the sponge can lose its lightness. For best results, assemble them fresh when ready to serve.
Reheating
Since these cakes are served cold with whipped cream and jam, reheating is not necessary. If you want to warm the sponge layers before assembling, briefly warm them in a low oven for a couple of minutes, then cool completely before adding the fillings.
FAQs
Can I use frozen strawberries to make the jam?
Absolutely! Using frozen strawberries to make your jam works well and can be even more convenient when fresh strawberries aren’t in season. Just thaw and gently cook them with sugar until thickened to your liking.
What can I substitute for double cream in the recipe?
If double cream is hard to find, you can use whipping cream with a high fat content for a similar texture. Avoid lighter cream as it won’t whip up as fluffy and may affect the overall texture of your mini sponges.
Can I make this recipe gluten-free?
Yes, by substituting the self-raising flour with a gluten-free self-raising blend, you can adapt this recipe. Just ensure the blend is suitable for baking and contains a raising agent for the best sponge rise.
How do I prevent the cream from splitting when whisking?
The key is to keep your double cream cold before whisking and to stop as soon as soft peaks form. Over-whisking causes the fat to separate, so watch closely and whisk gently once it thickens.
Can I make bigger Victoria Sponge Cakes using this recipe?
This recipe is designed for mini cakes, but you can double or triple the quantities and bake in larger pans, adjusting the baking time accordingly. Just remember larger cakes may need a longer bake at a slightly lower temperature to cook evenly.
Final Thoughts
If you’ve been searching for a baking project that’s equally delightful and manageable, this Mini Victoria Sponge Cakes with Strawberry Jam and Whipped Cream Recipe is it. It brings together the comforting flavors of a traditional Victoria sponge into charming little cakes that are sure to impress and satisfy. With simple ingredients and straightforward steps, you can create something truly special at home. I encourage you to give this recipe a try – it’s a guaranteed mood-lifter with every bite!
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Mini Victoria Sponge Cakes with Strawberry Jam and Whipped Cream Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
Mini Victoria Sponge Cakes are delightful individual-sized versions of the classic British cake, featuring light and fluffy sponge layers filled with whipped double cream and strawberry jam, and finished with a dusting of icing sugar. Perfect for teatime or as charming party treats.
Ingredients
For the Sponge Cakes
- 200 grams Unsalted butter or baking spread, room temperature
- 200 grams Caster sugar
- 200 grams Self-raising flour
- 2 large Eggs, room temperature
- 2 tablespoons Milk (whole or semi-skimmed)
For the Filling and Topping
- 300 ml Double cream, cold from the fridge
- 100 grams Strawberry jam
- 1 tablespoon Icing sugar for dusting
Instructions
- Preheat and prepare the tin: Preheat the oven to 180°C fan / 200°C conventional. Generously grease a 12-hole non-stick mini cake tin to prevent sticking.
- Cream butter and sugar: In a large mixing bowl, cream together 200 grams of unsalted butter and 200 grams of caster sugar until the mixture is light and fluffy, indicating good aeration.
- Incorporate eggs: Beat in one egg at a time thoroughly. To prevent curdling, add a tablespoon of the flour with each egg as you mix.
- Add flour and milk: Gently fold in the remaining self-raising flour and 2 tablespoons of milk until the batter is smooth and just combined, taking care not to overmix.
- Fill the cake tin: Divide the batter evenly and fill each mini cake hole about three-quarters full to allow room for rising during baking.
- Bake: Place in the oven and bake for 15-18 minutes or until the cakes have risen and are golden brown. After baking, let the cakes cool in the tin for 15 minutes, then transfer them to a wire rack to cool completely.
- Whisk the cream: Using an electric whisk on high speed, whip 300 ml of cold double cream to soft peaks. The cream should hold shape but remain soft and pillowy. Avoid over-whipping to prevent splitting; if this happens, add more cream and gently fold it in.
- Assemble the cakes: Slice each mini cake horizontally to create two layers. Spoon a layer of whipped cream onto the bottom half, then add a heaped teaspoon of strawberry jam on top of the cream.
- Complete and serve: Sandwich the cakes with the top layer and dust the assembled mini Victoria sponge cakes generously with 1 tablespoon of icing sugar. Serve immediately and enjoy!
Notes
- Ensure eggs and butter are at room temperature to achieve a smooth batter and better rise.
- Be gentle when folding ingredients to keep the batter airy and light.
- If the cream splits, adding extra cream and folding gently can rescue the texture.
- You can substitute strawberry jam with raspberry or other fruit jams according to preference.
- These mini cakes are best served fresh on the day they are made but can be stored in the refrigerator for up to 1 day.
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