Print

Mini Victoria Sponge Cakes

Mini Victoria Sponge Cakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Charming and elegant individual-sized Victoria Sponge cakes, featuring light and airy sponges filled with silky vanilla buttercream and sweet strawberry jam. A perfect personal treat for afternoon tea.

Ingredients

Scale
  • 1 cup Unsalted Butter, softened
  • 1 cup Granulated Sugar
  • 4 Large Eggs, room temperature
  • 1.25 cups Self-Rising Flour
  • 1 teaspoon Baking Powder
  • 2 teaspoons Vanilla Extract
  • 1.5 cups Powdered Sugar (for buttercream)
  • 0.5 cups Strawberry Jam
  • A splash of Heavy Cream

Instructions

  1. Preheat oven to 350°F (175°C) and lightly grease a 12-hole muffin tin.
  2. Cream together softened butter and granulated sugar until pale and fluffy.
  3. Beat in room temperature eggs, one by one, along with 1 teaspoon of vanilla extract.
  4. Sift and gently fold in self-rising flour and baking powder with a light hand.
  5. Spoon the batter evenly into the muffin tin, filling each about two-thirds full.
  6. Bake for 15 to 18 minutes, or until the sponges are golden and spring back when touched.
  7. Cool completely on a wire rack before slicing each sponge horizontally.
  8. Prepare buttercream by beating the remaining butter, powdered sugar, vanilla, and a splash of cream.
  9. Fill each cake with a layer of buttercream and strawberry jam.
  10. Replace the top sponge, dust with powdered sugar, and serve.

Notes

  • Ensure all ingredients, especially eggs and butter, are at room temperature for a smooth batter.
  • Handle the batter with a light touch to keep the sponges airy and delicate.
  • Let the cakes cool completely before attempting to fill them to prevent the buttercream from melting.