Chef Dalila
Miniature Victoria Sponge cakes are more than just a dessert; they’re tiny bundles of joy that remind me of my childhood. My father once brought home a miniature cake tin, and my mother and I spent the whole afternoon creating these little wonders. Here at Let Them Cook, I’m sharing that cherished family recipe with you, filled with love in every bite.
In this post, we’ll go through my mother’s secret method for the fluffiest Miniature Victoria Sponge you’ll ever bake. It’s a unique take on the traditional cake, and while you can Master the classic Victoria Sandwich recipe, a delightful bake from the National Trust, or even Bake adorable Mini Victoria Sponge Cakes with Mary Berry’s trusted BBC Food recipe, this version has a secret touch.
You’ll learn how to create the perfect light sponge, whip up the best cream and jam filling for cakes, and decorate these little beauties with a simple, elegant touch. This easy individual victoria sponge cakes recipe is perfect for afternoon tea and is guaranteed to fill your home with warmth and the sweetest memories.
Top 3 Tips for a Perfect Miniature Victoria Sponge
- Always use room temperature ingredients for the fluffiest sponge.
- Don’t overmix the batter; fold gently for a light, airy texture.
- Sift your flour and icing sugar to ensure a smooth, lump-free cake.
A Bite of Memory: Notes From My Kitchen
Each tiny cake is a memory of my mother’s smile, a little piece of love to share.
Baking isn’t just about following a recipe; it’s about the love you fold into the mixture.
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If you’d like a similar recipe…
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You can swap strawberry jam for raspberry or any other favourite preserve.
These little cakes are best enjoyed on the day they are made, shared with people you love.
“} –>
Miniature Victoria Sponge Cakes
Ingredients
Method
- Preheat your oven to 180°C (350°F) and line a miniature cake tin with paper liners.
- In a mixing bowl, cream together the unsalted butter and caster sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring they are well incorporated.
- Gently fold in the sifted self-raising flour until just combined, taking care not to overmix.
- Spoon the batter into the prepared cake tins, filling them about two-thirds full.
- Bake in the preheated oven for 12-15 minutes or until golden brown and a toothpick inserted comes out clean.
- Allow the cakes to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- Once cool, slice the cakes in half horizontally.
- Spread a layer of raspberry jam on the bottom half and top with a generous dollop of whipped cream.
- Replace the top half of the cake and dust with icing sugar before serving.
