This mini Victoria sponge cakes recipe is a total winner every time! Light and fluffy vanilla sponge cakes sandwiched with beautiful strawberry jam and delicious vanilla buttercream. So simple but always enjoyed by everyone!
A bit of history…
Who would have thought this simple timeless combination of vanilla and jam would be such a favourite of so many? Queen Victoria was, allegedly, the first to enjoy this simple creation as part of her afternoon tea. Soon, it became fashionable and many others adopted it too. Hence, with its ever-increasing popularity, this very British cake was named after the infamous monarch.
There is some debate too among many, much like there is with scones, about whether jam or cream is first on the cake. Come to think of it, there is debate about whether the filling of victoria sponges should be jam and whipped cream or jam and buttercream. I tend to err towards buttercream, more because it allows me to store it more flexibly outside the fridge: whipped cream would need to be kept cold, whereas buttercream is more stable and firm so holds better within the cake.
Oh, and I love this little extra bit of trivia: on the much-loved baking show the Great British Bake Off, all the ovens are tested every day using a Victoria sponge as the benchmark to ensure all the ovens are working perfectly before the bakers enter the tent. That makes anything Victoria sponge a definite winner in my books! 😆
Making the cakes
These are simple to put together, just beat your butter and sugar until fluffy, then mix in your eggs and vanilla, sift in the flour and beat again. Cake mixture done!
Bake and then leave to cool before decorating. Couldn’t be simpler! 🙂
I use a basic buttercream for this, so the quantities are always double the sugar to butter. I add a little extra vanilla for flavour, and use a splash of milk too if I need to loosen the icing. Then beat beat beat it up to make it lighter-than-air fluffy! Yum!!
All that’s left then is to split your cakes in half, fill with jam/conserve (I always use and love Bonne Maman’s Strawberry Conserve) and buttercream, top with the other half of the cake, and sprinkle with some extra icing sugar. Job done!
Recommended equipment and ingredients I used *
|Mini sandwich cake tin||Stand mixer|
|Vanilla extract||Strawberry conserve|
And there you have it! This little mini Victoria sponge cakes recipe makes for the perfect addition to an afternoon tea spread! Or just because!! 😊
Happy baking, my friends!