Mary Berry Mini Victoria Sponge Recipe​

The ultimate Mary Berry Mini Victoria Sponge Recipe uses her famous all-in-one method to create perfect individual cakes. Made with self-raising flour, soft butter, caster sugar, and eggs, these tiny sponges are incredibly easy to whip up. This recipe creates a batch of light, dainty, and buttery cakes, each filled with a touch of raspberry jam and fresh whipped cream. They’re perfect for an elegant afternoon tea or a special party, and this recipe makes 12 delightful mini cakes.

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Mary Berry Mini Victoria Sponge Recipe Ingredients

For the Mini Sponges:

• 175g (6oz) very soft butter or baking spread
• 175g (6oz) caster sugar
• 175g (6oz) self-raising flour
• 1 1/2 level teaspoons baking powder
• 3 large eggs, at room temperature

For the Filling and Topping:

• 3-4 tablespoons good quality raspberry jam
• 150ml (1/4 pint) double cream (heavy cream)
• Icing sugar, for dusting

How To Make Mary Berry Mini Victoria Sponges

1. Prepare the muffin tin: Preheat your oven to 200∘C (180∘C Fan / Gas Mark 6). Place 12 paper cupcake cases into a standard 12-hole muffin tin.
2. Combine all cake ingredients: In a large bowl, measure the softened butter or baking spread, caster sugar, self-raising flour, baking powder, and eggs.
3. Beat the batter: Using an electric hand mixer or a stand mixer, beat all the ingredients together for 1-2 minutes. The batter should be smooth, light in color, and have a soft dropping consistency.
4. Bake the mini sponges: Using a spoon or a medium ice cream scoop, divide the mixture evenly between the 12 paper cases.
5. Bake until golden: Place the tin in the center of the preheated oven and bake for 15-20 minutes. The mini cakes are done when they are well-risen, golden brown, and spring back when pressed gently.
6. Cool the cakes: Let the cakes cool in the tin for a couple of minutes before carefully transferring them to a wire rack to cool completely.
7. Slice and fill the cakes: Once the cakes are completely cool, use a small serrated knife to carefully slice each one in half horizontally. Spread a small amount of raspberry jam on each bottom half. Whip the double cream until it holds soft peaks, then pipe or spoon a dollop on top of the jam.
8. Finish and serve: Place the top half of each sponge back on and press down gently. Arrange the mini cakes on a platter and finish with a light dusting of icing sugar just before serving.

Recipe Tips

• Use an Ice Cream Scoop: To get mini sponges that are all the same size and bake evenly, use a medium ice cream scoop to portion the batter into the paper cases. This is a quick and clean method for uniform results.
• Don’t Overfill the Cases: Fill each paper case about two-thirds full. This will give the sponges plenty of room to rise without spilling over the sides, ensuring you get a neat shape that is easy to slice.
• Keep an Eye on the Time: Mini cakes bake much more quickly than their larger counterparts. Start checking them at the 15-minute mark to ensure they don’t overbake and become dry.
• Use a Small Serrated Knife: A small, sharp serrated knife (like a tomato knife) is the ideal tool for slicing through the delicate sponges without squashing them. This makes it much easier to create two clean, even halves for filling.

What To Serve Mini Victoria Sponges

These dainty cakes are the star of the show and are designed to be served as individual treats. They are a perfect addition to an afternoon tea stand, presented alongside small scones, finger sandwiches, and other miniature pastries. The only required accompaniment is a fresh pot of classic British tea, like Earl Grey or English Breakfast.

How To Store Mini Victoria Sponges Leftovers

• Refrigerate: Because they are filled with fresh cream, these mini cakes must be kept in the refrigerator. Arrange them in a single layer in an airtight container that is tall enough not to squash the tops. They are best eaten on the day they are made, but they will keep for up to 2 days.
• Freeze: For longer storage, it is best to freeze the mini sponges before they are filled. Once they have cooled completely, place them in a freezer-safe container, separating layers with baking paper. They can be frozen for up to one month. Thaw at room temperature, then slice, fill, and decorate just before serving.

Mary Berry Mini Victoria Sponge Recipe Nutrition Facts

• Serving Size: 1 mini cake
• Calories: 220 kcal
• Total Fat: 13g
• Saturated Fat: 8g
• Cholesterol: 70mg
• Sodium: 180mg
• Total Carbohydrate: 23g
• Dietary Fiber: 0.5g
• Sugars: 15g
• Protein: 3g

Frequently Asked Questions

• Can I make these in silicone muffin moulds instead of paper cases? Yes, silicone moulds work very well for these mini sponges. You may not need paper cases, but it is still a good idea to lightly grease the moulds to ensure the cakes release perfectly.
• How far in advance can I bake the sponges? You can bake the unfilled sponge cakes up to a day in advance. Store them in an airtight container at room temperature once they are completely cool. For the best taste and texture, only slice and fill them with jam and fresh cream a few hours before you plan to serve them.
• Why did my whipped cream become runny? This can happen for a few reasons. If you over-whip the cream, it can become grainy and then separate. Make sure you whip it only to soft peaks. Also, ensure your cream is very cold before you start whipping and that your cakes are completely cool before filling.
• Can I use buttercream instead of fresh cream? Yes, you can. A simple vanilla buttercream will be more stable at room temperature if you need to transport the cakes or leave them out for a party. However, the fresh cream filling is what makes it a true Victoria sponge.

Try More Recipes:

• Mary Berry​ Dairy Free Victoria Sponge Recipe
• Mary Berry Victoria Sponge Traybake​ Recipe
• Mary Berry​ Gluten Free Victoria Sponge Recipe