These mini Victoria sponges are flavoured with a little of Sugar and Crumbs Raspberry Ripple Icing Sugar, which goes perfectly with the raspberry jam and whipped cream. Then to finish it off a drizzle of milk or white chocolate and sprinkled a few freeze-dried raspberry pieces and chocolate curls.
These cakes are the miniature version of the Victoria sponge I posted, they are small in size but are every bit a Victoria Sponge.
These small cakes are perfect for, Birthdays, Tea Parties, Dinner Parties, Afternoon Tea, they suit most occasions I mean who could say no to one of these mini Victoria Sponges, especially when they taste and look so good.
Again just like the Victoria sponge recipe these cakes can always be made the day before and filled and decorated the day of serving.
Mini Victoria Sponge
Makes 12 Mini Victoria Sponges
For the Mini Victoria Sponge
175g Butter, at room temperature
150g Caster Sugar
25g Sugar and Crumbs Raspberry Ripple Icing Sugar
175g Self-Raising Flour
3 Large Eggs, at room temperature
1 1/2 teaspoon Vanilla Extract or Paste
For the Filling
150ml Double Cream, whipped
1/2 teaspoon Vanilla Extract
6 teaspoons Jam (Raspberry or Strawberry)
For the Decoration
Freeze-dried Raspberry or Strawberry pieces (optional)
White or Milk Chocolate, melted to drizzle (optional) I did 6 cakes with milk chocolate and the other 6 with white drizzled chocolate.
White Chocolate Curls (optional)
- Preheat you oven to Gas Mark 5, and grease a 12 hole loose-based mini sandwich tin. You can also cut out little discs to put in the bottoms to baseline them like a normal cake tin, for ease of getting the cakes out.
- Cream the butter and sugars together until light and fluffy.
- Beat in the eggs one at a time, adding a little flour with each addition. Add in the vanilla extract. Then gently fold in the remaining flour.
Egg & Flour to beat
Folding in Flour - Divide the mixture equally between your 12 mini hole sandwich tin.
- Bake in the pre-heated oven for about 18 – 20 minutes or until well risen, golden and the tops of the cakes spring back when lightly pressed with a finger.
- Leave to cool in the tin for a few minutes then turn out, and cool on a wire rack.
- While your cakes are cooling, in a large bowl put the double cream and vanilla extract and whip to soft peaks.
- When your cakes are completely cool, cut each of them in half.
- Decorate the top halves of your mini sponges by drizzling chocolate and sprinkling with a few freeze-dried raspberry pieces and chocolate curls.
- Spread with the jam of your choice on one half and top with the whipped double cream and strawberries, top with the other decorated sponges
- Store your cake in an airtight container and keep in the fridge for up to 3 – 4 days.
Perfecting Bakes 