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Mini Victoria Sponge Cakes with Strawberry Jam and Whipped Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 26 reviews
  • Author: Elina
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

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