Mini victoria sponges

Make these bite-sized victoria sponges for a special afternoon tea or birthday celebration. Choose your favourite jam for the filling, then add whipped cream

  • Prep:20 mins
    Cook:20 mins
    plus cooling
  • Easy

Nutrition per serving

  • kcal 380
  • fat 25g
  • saturates 15g
  • carbs 36g
  • sugars 0g
  • fibre 1g
  • protein 3g
  • salt 0.17g


  • 150g unsalted butter, softened
  • 150g golden caster sugar
  • 2 eggs
  • 1 tbsp milk
  • ½ tsp vanilla extract
  • 150g self-raising flour
  • 250ml double cream
  • 2 tbsp icing sugar, plus extra for dusting
  • 185g jam of your choice (strawberry or raspberry works well)


  1. Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together using an electric whisk until pale and fluffy, then whisk in the eggs, one at a time, scraping down the sides of the bowl after each addition.

  2. Add the milk, vanilla, flour and a pinch of salt, then beat again until smooth. Divide the batter evenly between the paper cases – this can be easily done using an ice cream scoop. Bake for 17-20 mins, or until the sponges are golden, risen and a skewer inserted into the middles comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. Once completely cool, the sponges can be frozen for up to three months.

  3. Remove the paper cases from the sponges, then split the sponges in half through the equator using a small serrated knife. Set aside.

  4. Whip the cream and icing sugar together to soft peaks using an electric whisk. Spread a little jam over the base of each sponge, then spoon or pipe over a dollop of whipped cream and sandwich with the tops of the sponges. Dust with a little icing sugar before serving. Best eaten on the same day.

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