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.
Tasty Team
94% would make again
Total Time
40 minutes
40 min
Prep Time
15 minutes
15 min
Cook Time
25 minutes
25 min
Total Time
40 minutes
40 min
Prep Time
15 minutes
15 min
Cook Time
25 minutes
25 min
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 163
- Fat 2g
- Carbs 30g
- Fiber 0g
- Sugar 20g
- Protein 3g
Estimated values based on one serving size.
Preparation
- Preheat oven to 160°C (325˚F).
- Mix the flour, sugar, softened butter, baking powder, and eggs in a bowl until smooth, using a hand mixer.
- Grease a muffin tin and fill each hole about ¾ of the way up with the cake mixture.
- Bake for 25 minutes until golden and springy. Allow to cool.
- 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.
- Place the top half back on and sprinkle with icing sugar.
- Enjoy!
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