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A classic.

A perfect British afternoon tea treat for spring and summer.

And it really is quite simple to make.

Perhaps you’ve made the Victoria Sponge cake yourself but no longer want to make a full cake, or maybe you have seen it and thought, Ahhh, it looks too precarious to make with the filling in the middle. For whatever reason, if you are hesitant to make the classic-size Victoria Sponge cake, then I have good news! First, this cake is a cinch and only looks fancy, and second, by making mini cakes, we give ourselves room to make mistakes!

The batter involves only a few ingredients, common ingredients for a cake, yet it is the equal quantities of the sugar, flour, and sunflower oil or butter (depending upon which you prefer or have on hand) that will create the cake that is time-tested.

As for what to use – butter, margarine, or oil – it really is up to you. I had quite a bit of sunflower oil on hand, and oils (vegetable, canola, grapeseed, sesame, and sunflower (not olive oil – too heavy)) will make for a lighter cake, yet still ensure the cake is moist. If you use butter, just make sure it is at room temperature when you begin so that it incorporates into the batter easily.

Now, the secret to simplifying this recipe is to already have a pan that shapes the mini cakes! I purchased this mini cheesecake pan (with removable bottoms) quite a few years ago and have used it for many different things. Straight sides, and so long as you grease the sides and bottoms well, the cakes will come right out. Shop it here.

As for the order of the strawberry jam and whipped cream, I tested both ways. If you want a bit of slip-and-slide action, put the cream on the bottom; if you want it to stay in place more reliably, put the strawberry jam on the bottom. Either way, it will be delicious.

The dusting of the powdered sugar on top covers up a lot of baking sins, so add as much, as little, or none at all if you are a precise baker (I am not).

Below you will see more photos of this truly simple recipe and oh my goodness, two of these mini cakes were my dessert last night. I will have to find friends and neighbors to give the rest to, but that is the gift of this recipe, it is easy to give away servings without having to cut a thing!

In other words, perfect for a bank holiday fête or Memorial Day weekend casual get-together as well as Afternoon tea anytime. ☺️🫖🇬🇧❤️

Happy baking!

Topshotstrawberriesfullnobitevioletsteacups

Mini Victoria Sponge Cakes

Simply Luxurious

Simple, yet looking so very fancy. The classic British cake to pair with tea, and perfect for spring and summer when the strawberries are fresh and you're craving something sweet, yet not too much.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Preparing Cake for Service 15

Total Time 45

Servings 12 mini cakes

Ingredients

Cake Batter

4 eggs large, farm-fresh if possible
225 g granulated sugar/caster sugar
225 g flour (self-rising if possible, if not add a smidge of salt)
1 tsp baking powder
225 g (8 oz) Sunflower oil (other options – grapeseed, sesame seed, canola or vegetable), you can also use unsalted butter – room temperature, but the cake will be a bit heavier, yet still delicious

For Finishing

1 cup strawberry or raspberry jam – good quality
1 cup heavy whipping cream/double cream
1 tsp vanilla extract
1 tsp granulated/castor sugar

Filling

2-4 Tbsp powdered sugar/confection sugar for dusting on top of the cakes before serving

Instructions

Preheat the oven to 350 degrees Fahrenheit (convection if possible or fan), 180C/160C Fan/Gas 4.
Prepare the cake pan of choice. This recipe will make either 12 mini cakes or two 8" round cakes (or one deep 8" cake that will be sliced in half. Grease with the sunflower oil. Set aside and it's time to make the batter.
In a large mixing bowl, add the eggs and whisk with a hand mixer or by hand. Then add the sugar, baking powder, flour and sunflower oil. Mix until combined, but no more. The batter will fall off the spoon when lifted above the bowl. It will be thick, yet smooth.
For the mini cakes, I used a melon-baller. Fill each 1/2 – 2/3 of the way full. In my photo – right, I filled them too full and they expanded beyond what was necessary. Choose a mini cake pan with removable bottoms.
Bake for 20 minutes (even the mini cakes) until golden brown on top and having risen slightly. You can test the cake with a knife or toothpick to make sure the batter is baked through.
Let cool for about 5 to 10 minutes, but first, if the batter does expand on top of the pan, use a butter knife and press the dull side of the knife under any parts of the cake that are on top of the pan now. They will easily come off. Now let it cool.

Filling

While the cakes are cooling, make the chantilly cream by whisking with a handmixer or by hand with a whisk the heavy cream/double cream in a small mixing bowl. Having added the vanilla and sugar. Whisk until stiff peaks form (they will hold their shape after lifting the whisk out of the cream. This will take about 2 minutes with a hand-mixer. Set aside.

Cutting the cakes

Place a rake or large sheet pan on top of the cakes and gently flip. Or, if you have removable bottoms, you should be able to push them up and out of the cake pan. Clean off the tops if they have expanded so that it is completely cylindrical. Use a serrated knife to neatly slice each mini cake (like a hamburger bun) into two equal pieces.
Having finished slicing each mini cake (do the same thing for one large single cake), on a non-serving platter, place the bottom halves on the plate, then place a dollop of jam, followed by a dollop of whipped cream. Now place the second half on top. Continue this order of preparation until all cakes are complete. Now, if desired, dust them all with powdered sugar. Now, place on the serving platter. This will create a clean presentation.

Serving

Serve with a small fork or encourage hold-in-your hand; however, have napkins at the ready. These will be messy, but oh so worth the mess! Prepare a favorite pot of tea and pair it with this simple, scrumptious classic British tea treat.