Mini Victoria Sponge Cakes

Light, fluffy sponge cakes filled with sweet jam and whipped cream, perfectly sized for individual servings. A delightful treat that’s perfect for any occasion! Cooking up new dishes regularly—your thoughts inspire my next creation! 🍴💭

These mini Victoria sponges deliver the classic sandwich‑cake experience in personal portions: airy sponge layers that press lightly under your fork, a stripe of sweet jam, and a billow of softly whipped cream. The key is to build structure with air—cream the butter and sugar thoroughly until pale and fluffy, add the eggs slowly to maintain a smooth emulsion, and fold in the dry ingredients gently so you don’t deflate the batter. Bake just until the tops spring back and the centers are set, then cool completely before filling so the jam and cream hold their layers.

For minis, portion the batter evenly so each cake bakes at the same rate and rises to a similar height. Keep cuts or pairings tidy: match tops and bottoms by size, spread the jam in a thin, even layer, and add a soft cushion of whipped cream (not stiff) so the sandwich gently seals without squeezing out the filling. Serve soon after assembly for the freshest texture.

Equipment Notes (implied)

• Mixing bowls and a whisk or hand/stand mixer for creaming and whipping.
• Flexible spatula for folding batter without knocking out air.
• Lined baking tray or individual mini cake/muffin molds for even portions.
• Cooling rack to set the cakes properly before filling.
• Small offset spatula or spoon for neat jam and cream layers.

Instructions