Mini Victoria Sponges

A couple of years ago I helped my Mum clear out her kitchen cupboards and as a result became the proud owner of this:

BakingTin

I have made chestnut cake, banana bread and giant muffins in it, but somehow this baking tin needed a different cake recipe of its own… Now I have found it!

Mini Victoria sponges!

MiniVictorias2

Last summer I posted the traditional Victoria Sponge Sandwich Cake, so this is just an adapted version to make six mini cakes instead of one large one. And this time I used fresh cream in the filling – a revelation. Can’t think why I never did that before!

Mini Victoria Sponge Sandwich Cakes

MiniVictorias1

  • 175 g (6 oz) butter
  • 175g (6 oz) caster sugar
  • 3 eggs
  • 175g (6 oz) self-raising flour
  • 1/2 tsp baking powder
  • pinch of salt
  • 2-3 tbsps milk
  • jam for filling (I used blueberry, strawberry and lemon curd)
  • whipped fresh cream for filling
  • 6 mini cake tins, greased and floured
  • A little icing sugar for decoration

Preheat oven to 190°C. Cream the butter and sugar together with a mixer until pale and fluffy. Whisk in the eggs, one at a time. Gently fold in the sieved flour, baking powder and salt. Add the milk if necessary to achieve a “dropping consistency”, i.e. the mixture drops slowly off a spoon. Fill the cake tins about 2/3 full and bake for 20-25 minutes.

Allow to cool completely. Slice the cake horizontally into two. Spread the lower half with jam, then add a dollop of whipped cream and put the second cake on top, like a sandwich. Sprinkle with a little icing sugar as decoration. If using fresh cream, eat on the same day, or refrigerate.

MiniVictorias4

ENJOY!

45 thoughts on “Mini Victoria Sponges

  1. Wow these are so pretty nice shots you took of your lovely creations. I am always blown away by your FOOD ART in case I do not say it enough even if they did not taste good lol your photos make our mouths water 🙂 We have sponge cake here but all commercial with who knows what is really inside.

  2. Cathy, your recipes always look so inviting! Thank you for providing the recipe itself…..there is nothing like preparing something that someone has recently made, because they KNOW it works. Very cool pans, I’ve never seen anything quite like them. Oh, and I love the old-fashioned look of your dishes and the surrounding decor–so pretty. Ever thought about opening at B&B?-:)

    • I have thought of it, but it will never go further than that…. baking and cooking is a kind of relaxation for me, so I can only do it if I’m not under pressure! 😀 Thanks for your comment Susan, and have a great Sunday!

  3. Your fresh flower decorations are perfect! Not only do I want to make these, I want to learn how to make sugared violets to decorate them. Oh, and grow some violets. *L*

    • Sugared violets would be sooo pretty on these… unfortunatley I do not have the talent or patience to try and make candied flowers, but if you ever try I’d love to see the results! 😀

  4. I’ve never seen baking tins like that – the straight sides would make them perfect for mini Victoria sponges. And your mini sponges look so good, a great way to eat a whole cake without feeling guilty…

    • Well, I started halving them but everyone wanted seconds so yes, you could eat a whole cake… I actually managed one and a half! ( I had to try each different filling of course, but strawberry jam was the best 😉 ) By the way, the tins were intended for those “molten lava cakes” that were all the rage a few years ago. We never made them after realising the middle stays liquid simply because the cake is not baked completely through…

  5. Oh Goood! I’m a big fan of Victoria sponge cakes. I like the smaller version because when you eat one you don’t have to feel guilty and when you eat two only a little bit 😉

  6. Well I am definitely starving now! What gorgeous looking cakes!! Such a brilliant idea to make little mini victoria sponges 🙂 I will pin to my pinterest board 🙂

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