Mary Berry Mini Victoria Sponge Recipe

These delightful mini Victoria sponges are a charming twist on the classic British cake. Each little sponge is light, fluffy, and filled with sweet strawberry jam and softly whipped cream, creating a perfectly balanced bite. They are simple to make, ideal for beginners, and perfect for afternoon tea or special occasions. From start to finish, the recipe takes around 45 minutes, making it both quick and rewarding.

Ingredients

For the Mini Sponges

150g unsalted butter, softened
150g caster sugar
3 large eggs
150g self-raising flour
1 tsp baking powder
1 tbsp milk
Butter, for greasing
Baking parchment

For the Filling

100ml double cream
1 tbsp icing sugar
3–4 tbsp strawberry jam

For the Topping

Icing sugar, for dusting

How to Make Mary Berry Mini Victoria Sponge Recipe

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a muffin tin or mini cake tins with parchment circles to prevent sticking.
Mix the batter: In a large bowl, combine the butter, caster sugar, eggs, flour, baking powder, and milk. Beat with an electric mixer until smooth, pale, and creamy.
Fill the tins: Divide the mixture evenly between the prepared tins, filling each about two-thirds full. Smooth the tops gently.
Bake: Place in the oven and bake for 15 to 18 minutes, or until the sponges are golden and spring back when lightly pressed.
Cool: Allow the cakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the filling: Whip the double cream with icing sugar until soft peaks form.
Assemble: Slice each mini sponge in half. Spread a little jam on the bottom half, add a dollop of whipped cream, then sandwich with the top.
Finish: Dust lightly with icing sugar before serving.

Tips

Why are my mini sponges dry?

This usually happens if they are overbaked. Keep a close eye on them and remove as soon as they turn golden and springy.

How do I get even-sized mini cakes?

Use an ice cream scoop or spoon to divide the batter evenly between the tins for consistent sizes.

Can I make them ahead of time?

Yes, bake the sponges a day in advance and store them in an airtight container. Fill just before serving for best freshness.

What jam works best?

Strawberry jam is traditional, but raspberry jam also works beautifully for a slightly sharper flavour.

Serving Suggestions

Serve with a pot of freshly brewed tea
Add fresh berries on the side
Drizzle lightly with cream for extra indulgence
Arrange on a tiered stand for afternoon tea

Storage

Room Temperature

Unfilled sponges can be kept in an airtight container for up to 2 days.

Refrigerator

Filled mini sponges should be stored in the fridge and enjoyed within 24 hours.

Freezing

Unfilled sponges freeze well for up to 2 months. Wrap individually and thaw at room temperature before using.

Nutrition

Calories: 220 kcal
Carbohydrates: 24g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Sodium: 95mg

Values are approximate and may vary depending on ingredients used.

FAQs

Can I make these without cream?

Yes, you can simply use jam or substitute with buttercream for a longer shelf life.

Can I use plain flour instead of self-raising flour?

Yes, just add an extra 1 teaspoon of baking powder to plain flour.

How do I prevent the cakes from sticking?

Always grease the tins well and line with parchment circles for easy removal.

Can I flavour the sponge?

You can add a little vanilla extract or lemon zest for extra flavour.