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Member recipe

Mini Victoria Sponge cakes

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Serves 1 - 6 Cakes

These Mini Victoria Sponge Cakes are absolutly gorgeous! And so easy to make.

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  • 200 grams Butter at room temperature
  • 200 grams Golden Caster Sugar
  • 4 Free Range Eggs
  • 200 grams Self Raising Flour
  • 148 ml carton double cream, whipped
  • 6 tbsp raspberry jam
  • Icing Sugar to dust


    1. We used a 12 hole silicone cake tray with straight sided 7 cm circles, but you can use fairy cake tins or the mixture will fill 12 cup cake moulds or cup cake cases, or 2 x 7in (18cm ) sponge tins
    2. Set oven to 180c, 160cFan, Gas 4.
    3. Place the butter and sugar in a large mixing bowl and beat until smooth, creamy and light. Gradually beat in the egg until creamy, adding a little flour if the mixture begins to curdle. Fold in the flour.
    4. Divide the mixture between the cake moulds and bake for 12-15 minutes until risen, golden and just form to the touch. Allow to cool completely. Pack in a cake tin and take on the picnic unfilled. Pack the lightly whipped cream and the jam in a separate container.
    5. Spread 6 cakes with the whipped cream and top with a spoonful of jam, top with the other cakes and dust with icing sugar.

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