Mini Victoria Sponge Cakes

Instructions

1. Prep & pan: Line your chosen tin(s) or tray and lightly grease as needed. Have jam and softly whipped cream ready for filling; keep the cream cool so it stays light and stable.
2. Cream for lift: Beat butter and sugar together until the mixture turns noticeably paler and fluffy, with a lighter, mousse‑like look. This step traps air that helps the cakes rise.
3. Add eggs slowly: Add eggs one at a time, mixing just until incorporated after each addition. If the mixture looks slightly curdled, pause and beat a bit longer until smooth again before proceeding.
4. Fold in dry ingredients: Sift or whisk your dry ingredients, then add in two or three additions, folding gently with a spatula. Stop as soon as no dry streaks remain; overmixing can deflate the batter and toughen the crumb.
5. Portion evenly: Divide the batter into your lined molds or onto the prepared tray (for cutting rounds later) in equal amounts. Smooth the tops lightly so they bake level.
6. Bake to just‑set: Bake until the tops spring back when lightly pressed and a tester inserted in the center comes out clean. The edges should look lightly set and the surface matte rather than shiny.
7. Cool completely: Let the cakes rest briefly in the tin to set their structure, then transfer to a rack to cool fully. Filling warm cakes can lead to slipping layers and melting cream.
8. Assemble the minis: Pair cakes of similar size. Spread a thin, even layer of sweet jam on the bottom half, then add a soft layer of whipped cream. Top with the second cake and press gently so the fillings reach the edges without spilling.
9. Serve: Present soon after assembly so the sponge stays fluffy and the cream is at its lightest. For clean edges, wipe your offset spatula between cakes as you spread.

Technique Tips & Doneness Cues

• Pale & fluffy creaming: Proper creaming gives you volume before the batter even hits the oven; look for a noticeably lighter color and softer texture.
• Gentle folding: Use broad, sweeping motions to keep air in the batter; rotate the bowl and scrape the bottom so all flour is incorporated without overworking.
• Even rise: Consistent portioning yields uniform height—use the same scoop or spoonful for each mini.
• Set, not dry: Pull the cakes when they spring back lightly; overbaking dries the crumb and dulls the delicate texture.
• Stable filling: Whipped cream should hold soft peaks so it sits neatly without squeezing out when you sandwich the cakes.

Serving & Make‑Ahead