This Mary Berry Mini Victoria Sponge recipe is a light and classic recipe, which is made with self-raising flour and a simple jam and cream filling. It’s the perfect individual treat for afternoon tea, ready in about 45 minutes plus cooling time.
Mary Berry Mini Victoria Sponge Recipe Ingredients
For the Mini Sponges:
- 175g (6oz) unsalted butter, softened
- 175g (6oz) caster sugar
- 3 large free-range eggs, beaten
- 1 tsp vanilla extract
- 175g (6oz) self-raising flour
For the Filling:
- 3-4 tbsp good-quality strawberry or raspberry jam
- 150ml (5fl oz) double cream or whipping cream
- 1 tbsp icing sugar (optional, for sweetening cream)
- Icing sugar, for dusting
How To Make Mary Berry Mini Victoria Sponge
- Prepare the Oven and Tin: Preheat the oven to 375°F (190°C / 170°C Fan). Grease a 12-hole mini sandwich tin or a standard 12-hole muffin tin.
- Make the Sponge Batter: In a large bowl, cream the softened butter and caster sugar together with an electric mixer until the mixture is pale and fluffy.
- Add Eggs and Vanilla: Gradually add the beaten eggs, a little at a time, mixing well between each addition to prevent the mixture from curdling. Stir in the vanilla extract.
- Fold in Flour: Sift the self-raising flour into the bowl and gently fold it in with a large metal spoon until the mixture is smooth and just combined.
- Bake the Sponges: Divide the mixture evenly between the 12 cups of your prepared tin. Bake on the middle shelf of the oven for about 15 minutes, or until the sponges are golden-brown and springy to the touch.
- Cool the Sponges: Let the mini sponges cool in the tin for a couple of minutes before carefully transferring them to a wire rack to cool completely.
- Assemble the Mini Cakes: Once the sponges are completely cool, cut each one in half horizontally with a serrated knife.
- Fill and Serve: In a chilled bowl, whip the double cream (with optional icing sugar) until it holds soft peaks. Spread the bottom half of each sponge with a layer of jam, then top with a dollop of whipped cream. Place the top half of the sponge on top and lightly dust with icing sugar before serving.
Recipe Tips
- How do I get the perfect mini sponge? For the lightest sponges, ensure all your ingredients, especially the butter and eggs, are at room temperature. Creaming the butter and sugar thoroughly until pale and fluffy is a crucial step for incorporating air.
- What if I don’t have a mini sandwich tin? You can easily make these in a standard muffin or cupcake tin. The shape will be slightly different, but they will be just as delicious. The baking time should be similar.
- How do I prevent the mixture from curdling? Adding the beaten eggs very slowly, a little at a time, is the key. If it does start to look curdled, add a tablespoon of your sifted flour with the last bit of egg to help bring it back together.
- Can I use buttercream instead of fresh cream? Absolutely. For a simple buttercream, beat 75g of softened butter with 150g of sifted icing sugar and a splash of milk until light and fluffy. This is a great option if you need the cakes to be more stable at room temperature.
What To Serve With Mini Victoria Sponges
These charming little cakes are the centerpiece of any afternoon tea and are perfect with:
- A pot of classic English Breakfast or Earl Grey tea.
- A glass of chilled Prosecco or Champagne for a special occasion.
How To Store Mini Victoria Sponges
Store: Because they are filled with fresh cream, these mini cakes must be stored in an airtight container in the refrigerator. They are best eaten on the day they are made, but will keep for up to 2 days.
Mini Victoria Sponge Nutrition Facts
- Calories: ~350 kcal per mini cake
- Protein: 4g
- Fat: 20g
- Carbohydrates: 38g
- Sugar: 28g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The sponge cakes can be baked a day in advance and stored in an airtight container at room temperature. For the best result, assemble them with the fresh cream and jam on the day you plan to serve them.
Yes, the unfilled sponges freeze beautifully. Once completely cool, place them in a freezer-safe container or bag, separating layers with parchment paper. They can be frozen for up to 3 months. Thaw at room temperature before assembling.
Double cream has a higher fat content, which makes it very stable and easy to whip into thick peaks. Whipping cream has a slightly lower fat content but will also whip up beautifully for the filling.
Mary Berry Mini Victoria Sponge Recipe
Description
Adorable, individual-sized versions of the classic Victoria sponge, featuring light and tender vanilla cakes sandwiched with raspberry jam and fresh whipped cream.
Ingredients
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-hole mini sandwich tin or muffin tin.
- Cream the butter and sugar together until pale and fluffy. Gradually beat in the eggs and vanilla.
- Gently fold in the sifted self-raising flour until just combined.
- Divide the batter evenly among the 12 tin cups.
- Bake for about 15 minutes until golden and springy to the touch. Cool completely on a wire rack.
- Once cool, slice each sponge in half horizontally.
- Whip the double cream to soft peaks. Spread the bottom half of each sponge with jam, top with whipped cream, and sandwich with the top half.
- Dust with icing sugar before serving.
Notes
- Using room temperature ingredients is essential for a light, fluffy sponge.
- Do not overmix the batter once the flour is added.
- These cakes are best assembled on the day they are to be eaten due to the fresh cream filling.
- Store any leftovers in an airtight container in the refrigerator.
