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Mini victoria sponge cakes Recipe

Method
  • 1

    Preheat the oven to 180'C.

  • 2

    Use a food processor to beat together the butter and sugar until pale and fluffy. Beat in the eggs one at a time. Fold in the sifted flour and mix until smooth.

  • 3

    Line 12 pastry rings with baking parchment and place on a greased baking sheet. Half fill each mould with the cake mix, transfer to the oven and bake for 12-15 minutes until the top is golden brown. Check that the cakes are cooked using a skewer.

  • 4

    Once cooked, allow to cool on a cooling rack.

  • 5

    Whip the cream until thick.

  • 6

    Spread the raspberry jam on to six of the cakes and top with whipped cream. Place a second cake on top and dust with icing sugar.

Chef's tip

«If the sponges are too deep, cut in half or trim to size.»

A traditional English sponge cake with raspberry jam and whipped cream.

Rate this recipe :

(19 votes)

  • Preparation  10mins
  • Cooking time  20mins
  • Rest time  0h

  • Difficulté  Easy

Ingredients for people


    For the cake(s)
  • Self raising flour : 250 g
  • Caster sugar : 250 g
  • Unsalted butter : 250 g
  • Whole egg(s) : 4 whole
  • Vanilla essence : 3 drop

  • For the filling
  • Double cream : 250 ml
  • Raspberry jam : 150 g

  • To serve
  • Icing sugar : 20 g
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