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MealDessertsCakesCupcakesLow-FatLow-CalorieUnder 1 HourUnder 45 MinutesSpecial OccasionBakery GoodsStuffedMashupIndulgent SweetsHand MixerFusionPartyBakingKid-FriendlyBrunchUnder 30 MinutesEasyBritish

Mini Victoria Sponges

featured in 10 British Desserts We Should All Be Making

Indulge in a classic British dessert with our Mini Victoria Sponges! Light and fluffy sponge cakes filled with jam and cream, these bite-sized treats are perfect for tea time.

Matthew Cullum
Tasty Team
94% would make again

Under 30 minutes

Mini Victoria Sponges

Under 30 minutes

Ingredients

for 12 servings

  • 1 ½ cups self-raising flour (225 g)
  • 1 cup caster sugar (225 g)
  • 2 sticks butter
  • 2 teaspoons baking powder
  • 4 eggs
  • ⅓ cup strawberry jam (100 g)
  • 1 ½ cups whipped cream (360 g)
  • icing sugar, to serve

Nutrition Info

  • Calories 110
  • Fat 3g
  • Carbs 16g
  • Fiber 1g
  • Sugar 3g
  • Protein 3g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 160°C (325˚F).
  2. Mix the flour, sugar, softened butter, baking powder, and eggs in a bowl until smooth, using a hand mixer.
  3. Grease a muffin tin and fill each hole about ¾ of the way up with the cake mixture.
  4. Bake for 25 minutes until golden and springy. Allow to cool.
  5. Cut sponges in half and spread jam on the bottom half. Pipe a spot of whipped cream in the centre, then in a circle around that.
  6. Place the top half back on and sprinkle with icing sugar.
  7. Enjoy!
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Mini Victoria Sponges