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Miniature Victoria Sponge Cakes

Light and fluffy miniature cakes that evoke childhood memories, perfect for afternoon tea and filled with love in every bite.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 cakes
Course: Afternoon Tea, Dessert
Cuisine: British
Calories: 200
Ingredients Method Notes

Ingredients
  

For the sponge
  • 100 g self-raising flour Sifted for a smooth texture
  • 100 g unsalted butter Room temperature
  • 100 g caster sugar For sweetness
  • 2 large eggs Room temperature
  • 50 g icing sugar For sprinkling on top
For the filling
  • 100 g whipped cream Lightly sweetened
  • 50 g raspberry jam Or any jam of choice

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F) and line a miniature cake tin with paper liners.
  2. In a mixing bowl, cream together the unsalted butter and caster sugar until light and fluffy.
  3. Beat in the eggs one at a time, ensuring they are well incorporated.
  4. Gently fold in the sifted self-raising flour until just combined, taking care not to overmix.
Baking
  1. Spoon the batter into the prepared cake tins, filling them about two-thirds full.
  2. Bake in the preheated oven for 12-15 minutes or until golden brown and a toothpick inserted comes out clean.
  3. Allow the cakes to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Assembly
  1. Once cool, slice the cakes in half horizontally.
  2. Spread a layer of raspberry jam on the bottom half and top with a generous dollop of whipped cream.
  3. Replace the top half of the cake and dust with icing sugar before serving.

Notes

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.