Victoria sponge cakes are popular for a number of reasons, including how easy they are to bake.
The cake is incredibly versatile and can be filled with whatever jam you like, but typically it’s strawberry or raspberry.
It can even be filled with fresh cream made with icing sugar or a simple buttercream.
Making mini Victoria sponge cakes is perfect for the summer months, whether heading on a picnic or hosting a BBQ.
Mary’s recipe takes no time at all and makes 12 mini cakes.
Ingredients:
For the sponge:
175g unsalted butter, at room temperature
175g caster sugar
Three large free-range eggs, beaten
One teaspoon of vanilla extract
175g self-raising flour
For the filling:
500g strawberries, hulled and halved
500g jam sugar
300ml double cream
Icing sugar, for dusting
Method:
For the jam, place the strawberries into a large saucepan and crush with a potato masher, adding the sugar gently, stirring until it dissolves.
Once brought to a boil, start timing and boil for four minutes before removing from the heat and setting aside to cool.
For the sponge, preheat the oven to 190C or 170C Fan and lightly grease a 12-cup mini sandwich tin with butter.
To make the cakes, cream the butter and sugar together until pale and fluffy.
Next, add the beaten eggs, mixing well between each egg and scraping the sides to ensure it is incorporated before adding the vanilla.
Sift the flour in and fold carefully until fully mixed into a smooth and gloss batter.
Divide the mixture between the mini sandwich tin and level with a teaspoon, baking in the oven for 15 minutes.
Once cooked, leave to cool in the tin for two minutes before easing them onto a wire rack and leaving to cool.
Whip the cream to soft peaks and spoon into a piping bag fitted with a small plain nozzle.
Cut each cake in half horizontally before placing one dot of cream in the middle of each cake base and the rest in dots around the edges.
Drizzle the jam over the cream, then place the sponge tops on and lightly sift icing sugar over the cakes.
