Name: Mini Victoria Sponge Cakes Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 2 eggs; 100g self-raising flour; 100g unsalted butter, softened; 100g caster sugar; 1 tsp vanilla extract; 4 tbsp strawberry jam; 200ml whipped cream; icing sugar, for dusting

Photos of Mini Victoria Sponge Cakes Recipe

How To Make Mini Victoria Sponge Cakes

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Preparation: 15 minutes

Cooking: 15 minutes

Total: 30 minutes

Serves:

Ingredients

2 eggs
100g self-raising flour
100g unsalted butter, softened
100g caster sugar
1 tsp vanilla extract
4 tbsp strawberry jam
200ml whipped cream
icing sugar, for dusting

Instructions

Preheat the oven to 180°C (350°F) and grease four mini cake tins.
In a mixing bowl, beat together the butter and sugar until light and fluffy.
Gradually add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Sift the flour into the mixture and fold gently until just combined.
Divide the batter evenly among the prepared tins and smooth the tops.
Bake in the preheated oven for 12-15 minutes or until golden and springy to the touch.
Allow the cakes to cool in the tins for a few minutes, then transfer to a wire rack to cool completely.
Once cooled, spread strawberry jam onto one cake layer and top with a generous dollop of whipped cream. Sandwich with another cake layer on top.
Dust the cakes with icing sugar before serving.

Nutrition

Calories : 350kcal
Total Fat : 20g
Saturated Fat : 12g
Cholesterol : 133mg
Sodium : 75mg
Total Carbohydrates : 39g
Dietary Fiber : 1g
Sugar : 21g
Protein : 4g

Want to share your experience making these adorable Mini Victoria Sponge Cakes or have any tips to perfect them? Join the discussion in the Baking and Desserts forum section!