Mini Victoria Sponge Cake

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a classic.

A perfect British afternoon tea treat for spring and summer.

And it’s really quite easy to make.

Perhaps you’ve made your own Victoria Sponge Cake but don’t want to make another whole cake, or you’ve seen it and thought, wow, it looks too messy to make with the filling in the middle. If, for whatever reason, you’ve been hesitant to make a classic size Victoria sponge cake, I have good news! First, this cake is a cinch and just looks fancy, and second, by making mini cakes, we give ourselves room to make mistakes!

Batter consists of only a few ingredients, the usual ingredients of a cake, yet it is equal amounts of sugar, flour, and sunflower oil or butter (depending on what you like or have on hand) that will make a time-tested cake.

What to use – butter, margarine or oil – is really up to you. I had quite a bit of sunflower oil on hand, and oils (vegetable, canola, grapeseed, sesame and sunflower (not olive oil – too heavy)) will make a light cake, yet make sure the cake is moist. If you’re using butter, make sure it’s at room temperature when you start so it mixes easily into the batter.

Now, the secret to simplifying this recipe is to already have a pan that shapes the mini cakes! I bought tHer mini cheesecake pan (with removable bottom) several years ago and have used it for various things. Straight side up, and the cakes will come out just fine as long as you grease the sides and bottoms well. Shop it here.

For the strawberry jam and whipped cream order, I experimented both ways. If you want a little slip-and-slide action, put the cream on the bottom; If you want to keep it in place more reliably, put strawberry jam on the bottom. Either way, it will be delicious.

A dusting of powdered sugar on top covers a lot of baking sins, so if you’re a precise baker (I’m not) add as much, as little, or none at all.

Below you can see more photos of this really easy recipe and oh my goodness, two of these mini cakes were my dessert last night. I’ll have to find friends and neighbors to provide the rest, but that’s the gift of this recipe, it’s easy to serve without cutting a thing!

In other words, perfect for afternoon tea as well as a casual get-together on a bank holiday or Memorial Day weekend. ☺️🫖🇬🇧❤️

Happy baking!

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Simply luxurious

Simple, yet very fancy looking. A classic British cake to pair with tea, and perfect for spring and summer when the strawberries are fresh and you want something sweet, but not too much.

preparation time 10 minutes

cooking time 20 minutes

Preparing the cake for service 15 minutes

total time 45 minutes

cake batter

4 the egg Big, farm-fresh if possible
225 g Granulated sugar/Caster sugar
225 g Flour (self-rising if possible, if no salt)
1 teaspoon Baking powder
225 g (8 oz) sunflower oil (other options – grapeseed, sesame seed, canola or vegetable), you can also use unsalted butter – room temperature, but the cake will be a little heavier, but still delicious

For finishing

1 the cup Strawberry or raspberry jam – good quality
1 the cup Heavy whipping cream/double cream
1 teaspoon Vanilla extract
1 teaspoon Granulated/ Castor Sugar

Filling

2-4 table spoon Powdered sugar / confectioner’s sugar For dusting the cake before serving

Preheat the oven to 350 degrees F (convection or fan if possible), 180C/160C fan/gas 4.
Prepare cake pan of choice. This recipe will make 12 mini cakes or two 8″ round cakes (or one deep 8″ cake cut in half. Grease with sunflower oil. Set aside and it’s time to make the batter.
In a large mixing bowl, add the eggs and beat with a hand mixer or by hand. Then add sugar, baking powder, flour and sunflower oil. Mix until combined, but no more. If it rises above the bowl, the batter will fall off the spoon. It will be thick, yet smooth.
For the mini cakes, I used a melon baller. Fill each 1/2 – 2/3 way. In my photos – well, I filled them too full and they stretched beyond necessity Choose a mini cake pan with a removable bottom.
Bake for 20 minutes (even the mini cakes) until golden brown on top and risen slightly. You can test the cake with a knife or toothpick to see if the batter is baked.
Let cool for about 5 to 10 minutes, but first, if the batter stretches over the pan, use a butter knife and press the dull side of the knife under any part of the cake that is now on top of the pan. They will come out easily. Now let it cool.

Filling

While the cakes are cooling, make the chantilly cream by whipping the heavy cream/double cream with a hand mixer or by hand in a small mixing bowl. After adding vanilla and sugar. Beat until stiff peaks form (they will hold their shape after lifting the whisk from the cream. This will take about 2 minutes with a hand-mixer. Set aside.

cutting the cake

Place a rack or large sheet pan over the cake and gently invert. Or, if you have a removable bottom, you’ll be able to push them out of the cake pan. Clean the upper parts when expanded so that it is completely cylindrical. Use a serrated knife to neatly cut each mini cake (like a hamburger bun) into two equal pieces. After you have finished cutting each mini cake (same thing for a large single cake), on a non-serving platter, place the halves on the bottom of the plate, then a dollop of jam, then a dollop of whipped cream. Now place the second half on top. Continue this sequence of preparation until all the cakes are complete. Now, if desired, dust all with powdered sugar. Now place on serving platter. This will create a clear presentation.

to serve

Serve with a small fork or encourage your hand to hold; However, have napkins at the ready. This will be messy, but oh so worth the mess! Make a favorite pot of tea and pair it with this simple, chic classic British tea treat.