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Home » Food » By Country or Region » Western Europe » England » Mini Victoria Sponge Cakes (A Taste of Britain)

Mini Victoria Sponge Cakes (A Taste of Britain)

August 7, 2014 by Kimberly Killebrew · 159 Comments

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Thank you to Tate+Lyle® for sponsoring this post.

Mini Victoria Sponge Cakes recipe English British traditional authentic
Today I’m sharing a taste of Britain with you, a quintessential dessert that has been enjoyed at tea time for ages.  Exquisitely rich buttercream and jam are sandwiched between two delicately soft and buttery sponge cakes.  This version comes in miniature form of the traditional full-sized cake, allowing you to conveniently pop mini bites of heaven into your mouth over and over…and over.And while we’re on the subject of “mini”, how about starting with a brief history lesson?
British afternoon tea, a tradition going back many generations.  Its origins trace back to Queen Victoria and Anna the Duchess of Bedford who served as her lady-in-waiting (ie, personal assistant) for 10 years.Queen Victoria and Anna Dutchess of BedfordDuring her service to the Queen, Anna discovered that every day around late afternoon she would experience what we now recognize today as carb cravings.  So she started a personal tradition of setting aside that time of day with her servants to enjoy a cup of tea to help wash down a few sweet indulgences to hold her over until dinner.  The idea gained popularity (no surprise!) and before long she began inviting guests to join her.  Queen Victoria also began hosting lavish tea parties and guests were expected to attend wearing formal attire.   Soon a whole spectrum of tea-time desserts made their way into British food culture.  The cream-jam filled sponge cakes became Queen Victoria’s favorites and they were named after her.So what it comes down to, this long-held tradition of afternoon tea is simply the perfect excuse to indulge your sweet tooth in the middle of the day. But indulging in the guise of “afternoon tea” manages to turn what would otherwise be a primal-driven physiological carb-craving response into something refined and…”proper.”And that works for me.

TL 2

 

Today I’m introducing you to another decadent sweet you can add to your repertoire of tea time indulgences.  We’re going to add a modern twist to this very traditional British dessert.  It’s Victoria Sponge Cake, in miniature form.

These Mini Victoria Sponge Cakes are perfect for your next chic tea party, bridal shower, birthday or other special occasion.

Victoria Sponge Cakes 3 edited 2

As this is a British dessert it’s only fitting that I’ve enlisted the help of a British product to make them.  Tate+Lyle® Sugars has graced Britain’s finest tables, including those of royalty, making it an integral part of England’s epicurean history for over 130 years.  I was first introduced to their products during the 6 years I lived in England.   I’m thrilled to have been reunited with a few of their fine products.

Most people who get into baking sooner or later realize the difference quality ingredients make.  Butter is a prime example.  But when was the last time you stopped to consider the quality of the sugar you’re using?  Let’s make a comparison to put this into perspective.  Salt.  If you put some regular table salt on your tongue all you’ll taste is…salt.  Meaning, it’s less an actual flavor than it is merely a sensation.  Next try a few gourmet salts, such as black lava salt with its earthy flavor and smoky top note.  Not only are the receptors on your tongue recognizing the saltiness, your taste buds are also enjoying additional, natural flavors beyond the mere saltiness that add new and exciting flavor dimensions to your food.

The same is true of sugar.  Put a few grains of regular sugar on your tongue.   The receptors on your tongue identify it as sweet, but no flavor.  That changes when you use quality sugar.  I did my own taste test with Tate+Lyle® Organic Pure Cane Sugar and had everyone in my family do the same, comparing table sugar with a top quality sugar.  Beyond merely the “sweet” sensation in your mouth, you’ll detect warm, subtle hints of caramel.  The flavor is truly delightful.  And the outcome of your baked goods, your tea, or however you use it, will benefit from quality sugar.

Victoria Sponge Cakes prep 2

I lived in England as a teenager and young adult with my family and my husband spent a couple of years there as well.  We all get homesick for Britain.  I had my family over a couple of weeks ago and served these Mini Victoria Sponge Cakes.  Everyone’s reaction was the same:  “These taste so British!”  And they do.

You’re going to love these Mini Victoria Sponge Cakes.  So soft and flavorful with a deliciously rich buttercream and jam filling.

Victoria Sponge Cakes prep 22

Victoria Sponge Cakes prep 32

Let’s get started!

Traditionally Victoria Sponge Cake uses caster sugar, very finely granulated sugar.  Instead we’re going to use organic pure cane sugar with its natural caramel-like flavor and cream it with the butter for several minutes to create a fluffy mixture that will be incorporated into that delicious sponge cake.

Victoria Sponge Cakes prep 4

Add the pure vanilla extract (use a quality brand).

Victoria Sponge Cakes prep 5

Add the eggs, one at a time, beating each egg until incorporated.

Victoria Sponge Cakes prep 6

In a separate bowl, sift the flour, baking powder and salt.

Victoria Sponge Cakes prep 1

Use a rubber spatula to fold the flour mixture into the wet mixture, stirring just until incorporated.  Be careful not to over-stir or the cakes will be dense.

Victoria Sponge Cakes prep 7

Use a non-stick mini cheesecake dish and spoon the batter into each cup until halfway full.  I’m using Norpro’s Mini Cheesecake Pan.  

Victoria Sponge Cakes prep 8

 

Victoria Sponge Cakes prep 9

Let the cakes cool completely on a wire rack.

Victoria Sponge Cakes prep 13

To make the buttercream, beat the butter, powdered sugar and milk until smooth and creamy.  If it’s too dry, add a little more milk (careful, a tiny bit goes a long way).  If it’s too runny, add some more powdered sugar.

Victoria Sponge Cakes prep 10

Victoria Sponge Cakes prep 11

You can simply spread the buttercream onto the cakes with a knife, but for a more decadent look, fill it in a pastry bag with a round tip.

Victoria Sponge Cakes prep 12

Cut each cake in half.
Victoria Sponge Cakes prep 18

Pipe the buttercream onto the bottom half.  I piped it in the pattern pictured below to allow the jam to flow down between the dots in a visually nice pattern.

Victoria Sponge Cakes prep 20

Add a dollop of strawberry (traditional) or raspberry jam.

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Place the tops of the cakes in back in place and sift powdered sugar over the tops.

Victoria Sponge Cakes prep 23

Store any leftovers in an airtight container.

Enjoy!

Victoria Sponge Cakes prep 38

 

Mini Victoria Sponge Cakes (A Taste of Britain)

Kimberly Killebrew
A mini version of a famous British classic!
Print Recipe
4.58 from 14 votes
Prep Time 30 minutes mins
Cook Time 12 minutes mins
Total Time 42 minutes mins
Course Dessert
Cuisine english
Servings 18 mini sponge cakes
Calories 225 kcal

Ingredients
 
 

  • 1 cup sifted all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 sticks quality butter ,room temperature
  • 1 cup Tate+Lyle® Organic Pure Cane Sugar
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • For the Filling:
  • 1 stick quality butter ,room temperature
  • 1 1/4 cup powdered sugar
  • 1 tablespoon milk ,plus more as needed
  • Good quality strawberry or raspberry jam

Instructions
 

  • Preheat the oven to 350 degrees F. Lightly butter a nonstick mini cheesecake pan.
  • Sift the flour, baking powder and salt in a medium bowl and set aside.
  • In a large mixing bowl, cream the butter and sugar for 4-5 minutes. Add the vanilla extract. Add the eggs, one at a time, beating after each until incorporated. Using a rubber spatula, fold the flour mixture into the wet mixture until incorporated. Be careful not to over-stir or the cakes will be dense.
  • Spoon the batter into the mini cheesecake cups to the halfway point. Bake on the middle oven rack for 12-15 minutes or until a toothpick inserted into the center of a cake comes out clean.
  • Allow the cakes to sit in the cupcake pan for a couple of minutes before transferring them to a wire rack to cool completely.
  • To make the buttercream filling, beat together the butter, powdered sugar and milk until smooth. If the buttercream is too stiff, add a tiny amount of milk until a spreadable consistency is reached. If it's too runny, add more powdered sugar. Spoon the buttercream into a piping bag with a medium or large round tip.
  • Once the cakes have cooled completely, slice them in half.
  • Pipe a dot in the center of the bottom cake half and pipe 4-5 more dots around the center dot. Spoon some jam on top, carefully helping it to run between the dots for a prettier presentation.
  • Place the top cake half in position and repeat for the remaining cakes. Sift powdered sugar over the top of the cakes. Store the cakes in an airtight container.

Nutrition

Calories: 225kcal | Carbohydrates: 25g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 61mg | Sodium: 155mg | Potassium: 64mg | Sugar: 19g | Vitamin A: 430IU | Calcium: 29mg | Iron: 0.5mg
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

Thank you to Tate+Lyle® for sponsoring this post.

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159 Responses

  1. Margaret Jenkins says

    October 20, 2021 at 3:58 am

    One of my favourites. I make cakes for an over 60s tea party twice a month and this is the most requested recipe.

    You can save time by using the “all in one” method. Put the ingredients into a bowl and preferably using an electric hand mixer mix until well combined. Both the Queens of British baking, Mary Berry and Delia Smith, use this method.

    Reply
  2. Kay says

    September 28, 2021 at 2:10 pm

    Hi could you please tell me what is the weight of a stick of butter

    Reply
    • Kimberly @ The Daring Gourmet says

      September 30, 2021 at 9:18 pm

      Hi Kay, one stick of butter is 113 grams.

      Reply
  3. Miss Minnesota says

    June 6, 2021 at 7:30 am

    I’ve made these twice and they completely sunk in the middle both times, not sure what I’m doing wrong. They taste good though

    Reply
  4. Maria says

    February 12, 2021 at 3:10 pm

    These look so beautiful, and I am wondering just one thing- how far in advance can they be made! Or must they be served same day? Worried about cake drying out. Thanks!

    Reply
    • Kimberly @ The Daring Gourmet says

      February 12, 2021 at 8:28 pm

      Thank you, Maria! You can make the cakes a day or two in advance and keep them stored in a cake saver or container with a lid so that they don’t dry out. But the filling you should wait to add until the day you’re serving them.

      Reply
  5. Courtney Ross says

    May 30, 2020 at 4:15 pm

    Just made these and they’re DELICIOUS! I did have a question though about the calories is one mini cake 225? Also it says kcal but when that’s transferred to cal the number doesn’t make sense?

    Reply
    • Kimberly @ The Daring Gourmet says

      May 30, 2020 at 8:14 pm

      Awesome, Courtney, thank you! What we commonly refer to as “calorie” is really “kilocalorie”, they refer to the same thing. So yes, one mini cake is 225 calories.

      Reply
  6. Jenell says

    April 21, 2020 at 4:47 pm

    Excellent recipe! Turned out great! Like Megan above, I also baked this in a sheet pan and used a small juice glass to cut out circles. The “scraps” from cutting disappeared quickly! They are adorable and worked great for my British National Tea Day photo of the day! :) Thanks for sharing!

    Reply
    • Kimberly @ The Daring Gourmet says

      April 21, 2020 at 7:33 pm

      That’s wonderful, Jenell, I’m so glad you enjoyed them, thank you!

      Reply
    • Anonymous says

      October 16, 2020 at 11:41 pm

      that is so awesome.

      Reply
  7. Doreen says

    October 1, 2018 at 2:04 pm

    Wondering if the cakes (without icing and jam ) can be made and frozen ahead of time?

    Reply
    • Kimberly @ The Daring Gourmet says

      October 1, 2018 at 5:42 pm

      Hi Doreen, yes they can. Just be sure to thaw them completely before spreading on the icing and jam.

      Reply
  8. Cakemeonline says

    September 12, 2018 at 2:00 am

    Nice recipe thanks for sharing

    Reply
  9. Destiny Hobbs says

    July 20, 2018 at 12:35 pm

    These look so amazing! I can’t wait to try these! I first learned about Victoria Sponge Cakes on the Great British Bake Off and tried to make a big one at home. It was so delicious! These mini ones look perfect for an afternoon snack or to serve as at parties! Thank you for the recipe and for the step by step pictures!! (:

    Reply
    • Kimberly @ The Daring Gourmet says

      July 20, 2018 at 1:39 pm

      Thanks so much, Destiny, I hope you enjoy them!

      Reply
  10. Megan says

    June 2, 2018 at 5:11 am

    I made these for the Royal wedding but on a sheet pan and used a heart shaped cookie cutter to cut them out. These cakes came out perfectly…were so festive and absolutely delicious! I will be making these again and again! Everyone LOVED them. Thanks for the recipe!

    Reply
    • Kimberly @ The Daring Gourmet says

      June 3, 2018 at 12:21 am

      Wonderful, I’m so happy to hear that, thank you Megan!

      Reply
  11. Crystal Joseph says

    May 9, 2018 at 11:24 pm

    Tried to make these… not light and fluffy at all! Tasted almost like cornbread!

    Reply
  12. Kate says

    February 14, 2018 at 9:22 am

    Hi,

    I tried your recipe but my cakes fell. I’m thinking it’s becasue I am at high altitude. Do you have a high altitude conversion for your mini cakes? I really want to try them again. Thank you!

    Reply
    • Kimberly @ The Daring Gourmet says

      February 14, 2018 at 3:38 pm

      Hi Kate, I don’t have that conversion info, I’m sorry. There are general guidelines based on what your specific altitude is and a quick Google search should bring up that info.

      Reply
  13. Janelle says

    June 30, 2017 at 2:30 pm

    I just made these and although the flavor is amazing, the cakes all fell in the middle. Any clue why?
    Thanks!

    Reply
    • Kimberly @ The Daring Gourmet says

      June 30, 2017 at 6:17 pm

      Hi Janelle, the main cause of that would be under-baking. Did you do the toothpick test to check for doneness? Another reason, depending on where you live, can be humidity. I found this online: “This commonly occurs in humid climates, where added moisture can collect naturally in ingredients such as flour. When this occurs, a cake can rise rapidly and then fall during baking.”

      Reply
  14. Catherine says

    May 14, 2017 at 8:30 pm

    This was SPECTACULAR!! It was a serious hit this Mother’s Day!! Do you have any idea how I could turn this into one normal size cake? I’ve just gotten requests to make this for birthdays is all! Definitely making this every year as the mini size though!

    Reply
    • Kimberly @ The Daring Gourmet says

      May 15, 2017 at 12:00 am

      Wonderful, Catherine, I’m so happy to hear that, thank you! I haven’t tried making this particular recipe in cake form but don’t see why you couldn’t – just do the toothpick test to check for doneness after the directed baking time to see if it needs to bake a little longer (insert the toothpick into the center of the cake and if it comes out dry it’s done).

      Reply
  15. Virginia says

    May 12, 2017 at 1:51 pm

    Excuse me, but how much is a cup in grams?

    Reply
    • Kimberly @ The Daring Gourmet says

      May 12, 2017 at 9:18 pm

      Hi Virginia, it depends on the ingredient. Which one are you referring to? You can also easily find the answer if you Google “how many grams in a cup of…?”

      Reply
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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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