Mary Berry Mini Victoria Sponge Recipe

Mary Berry Mini Victoria Sponge cakes are a charming twist on the classic British favourite. Light vanilla sponge layers are sandwiched with jam and cream, then finished simply for an elegant look. These mini sponges are soft, airy, and perfectly balanced, making them ideal for afternoon tea, parties, celebrations, or whenever you want individual portions that feel special. Using traditional British baking techniques, this recipe is straightforward and delivers consistent results in under an hour.

What Is Mary Berry Mini Victoria Sponge?

Mary Berry Mini Victoria Sponge is a scaled-down version of the traditional Victoria sandwich cake. Instead of one large cake, the batter is baked into small rounds, split, and filled with jam and cream. The focus remains on light texture, gentle sweetness, and clean flavours.

Other Popular Mary Berry Recipes

• Mary Berry Quiche Lorraine
• Mary Berry All-Bran Tea Bread
• Mary Berry Guacamole
• Mary Berry Christmas Stuffing

Why This Recipe Is Worth Trying

• Perfect individual portions – Ideal for entertaining
• Light, fluffy sponge – Soft and airy texture
• Classic British flavour – Simple and timeless
• Quick to bake – Faster than a full-sized cake
• Beautiful presentation – Minimal decorating needed

Essential Ingredients to Make Mary Berry Mini Victoria Sponge

For the Mini Sponges

• Unsalted butter: 175 g, softened
• Caster sugar: 175 g
• Eggs: 3 large
• Self-raising flour: 175 g
• Baking powder: 1 teaspoon
• Milk: 2 tablespoons
• Vanilla extract: 1 teaspoon

For the Filling

• Strawberry or raspberry jam: 4–5 tablespoons
• Double cream: 200 ml, lightly whipped
• Icing sugar: for dusting

Handy Kitchen Tools for Best Results

• 12-hole muffin tin or mini sandwich tins
• Paper cupcake cases (optional)
• Electric mixer or hand whisk
• Mixing bowls
• Palette knife or spoon
• Cooling rack

Step-by-Step Guide to Making Mary Berry Mini Victoria Sponge

• Prepare the oven and tins – Preheat the oven to 180°C (160°C fan) and lightly grease the tins.
• Cream butter and sugar – Beat together until pale and fluffy to trap air for a light sponge.
• Add the eggs – Beat in the eggs one at a time, mixing well after each addition.
• Add vanilla and milk – Stir in the vanilla extract and milk to loosen the mixture slightly.
• Fold in dry ingredients – Gently fold in the self-raising flour and baking powder until just combined.
• Fill the tins – Spoon the batter evenly into the tins, filling each about two-thirds full.
• Bake until risen – Bake for 15–18 minutes until golden and springy to the touch.
• Cool completely – Remove from tins and cool fully on a wire rack.
• Fill the cakes – Slice each mini sponge in half, spread with jam, and add whipped cream.
• Finish simply – Sandwich together and dust lightly with icing sugar.

What I Got Wrong (And How I Fixed It)

• Dry sponge – Reducing bake time kept them moist
• Uneven sizes – Weighing the batter improved consistency
• Collapsed cakes – Avoiding early oven opening solved it
• Runny cream – Whipping to soft peaks fixed the texture

Healthier Version of Mary Berry Mini Victoria Sponge

To lighten these cakes, use less cream or swap half the filling for fresh berries. Smaller portions naturally keep things balanced while still feeling indulgent.

Ingredient Substitutions for Mary Berry Mini Victoria Sponge

• Plain flour plus baking powder instead of self-raising flour
• Greek yogurt mixed with cream for a lighter filling
• Seedless jam for a smoother finish
• Dairy-free butter and cream alternatives

Pairing Ideas: What to Serve With Mary Berry Mini Victoria Sponge

• Hot tea – A classic pairing
• Fresh berries – Adds colour and freshness
• Coffee – Balances the sweetness
• Fruit compote – Gentle contrast
• Sparkling lemonade – Light and refreshing

Expert Tips to Make Perfect Mary Berry Mini Victoria Sponge

• Use room-temperature ingredients – Helps even mixing
• Cream butter thoroughly – Essential for light texture
• Fold gently – Prevents a dense sponge
• Bake on the middle shelf – Ensures even heat
• Cool fully before filling – Stops cream melting
• Dust just before serving – Keeps the finish neat

Creative Ways to Customize Mary Berry Mini Victoria Sponge

• Lemon curd filling – Bright citrus twist
• Chocolate drizzle – Extra indulgence
• Raspberry jam – Sharper flavour
• Mini naked cakes – Leave sides exposed
• Flavoured cream – Add vanilla or rosewater

Storing Mary Berry Mini Victoria Sponge the Right Way

• Room temperature – Best eaten the same day
• Refrigeration – Store filled cakes for up to 24 hours
• Unfilled sponges – Keep airtight for 2 days
• Avoid freezing with cream – Texture suffers

How to Reheat Mary Berry Mini Victoria Sponge

These cakes are best served at room temperature. If chilled, allow them to sit out for 20 minutes before serving. Do not reheat once filled.

Nutritional Breakdown (Per Serving)

• Calories: ~260 kcal
• Carbohydrates: ~32 g
• Fats: ~14 g
• Protein: ~4 g
• Sugar: ~22 g

FAQs

Mary Berry Mini Victoria Sponge

Mary Berry Mini Victoria Sponge cakes are a charming twist on the classic British favourite. Light vanilla sponge layers are sandwiched with jam and cream, then finished simply for an elegant look. These mini sponges are soft, airy, and perfectly balanced, making them ideal for afternoon tea, parties, celebrations, or whenever you want individual portions that feel special. Using traditional British baking techniques, this recipe is straightforward and delivers consistent results in under an hour.

What Is Mary Berry Mini Victoria Sponge?

Mary Berry Mini Victoria Sponge is a scaled-down version of the traditional Victoria sandwich cake. Instead of one large cake, the batter is baked into small rounds, split, and filled with jam and cream. The focus remains on light texture, gentle sweetness, and clean flavours.

Why This Recipe Is Worth Trying

• Perfect individual portions – Ideal for entertaining
• Light, fluffy sponge – Soft and airy texture
• Classic British flavour – Simple and timeless
• Quick to bake – Faster than a full-sized cake
• Beautiful presentation – Minimal decorating needed

Essential Ingredients to Make Mary Berry Mini Victoria Sponge

For the Mini Sponges

• Unsalted butter: 175 g, softened
• Caster sugar: 175 g
• Eggs: 3 large
• Self-raising flour: 175 g
• Baking powder: 1 teaspoon
• Milk: 2 tablespoons
• Vanilla extract: 1 teaspoon

For the Filling

• Strawberry or raspberry jam: 4–5 tablespoons
• Double cream: 200 ml, lightly whipped
• Icing sugar: for dusting

Handy Kitchen Tools for Best Results

• 12-hole muffin tin or mini sandwich tins
• Paper cupcake cases (optional)
• Electric mixer or hand whisk
• Mixing bowls
• Palette knife or spoon
• Cooling rack

Step-by-Step Guide to Making Mary Berry Mini Victoria Sponge

• Prepare the oven and tins – Preheat the oven to 180°C (160°C fan) and lightly grease the tins.
• Cream butter and sugar – Beat together until pale and fluffy to trap air for a light sponge.
• Add the eggs – Beat in the eggs one at a time, mixing well after each addition.
• Add vanilla and milk – Stir in the vanilla extract and milk to loosen the mixture slightly.
• Fold in dry ingredients – Gently fold in the self-raising flour and baking powder until just combined.
• Fill the tins – Spoon the batter evenly into the tins, filling each about two-thirds full.
• Bake until risen – Bake for 15–18 minutes until golden and springy to the touch.
• Cool completely – Remove from tins and cool fully on a wire rack.
• Fill the cakes – Slice each mini sponge in half, spread with jam, and add whipped cream.
• Finish simply – Sandwich together and dust lightly with icing sugar.

What I Got Wrong (And How I Fixed It)

• Dry sponge – Reducing bake time kept them moist
• Uneven sizes – Weighing the batter improved consistency
• Collapsed cakes – Avoiding early oven opening solved it
• Runny cream – Whipping to soft peaks fixed the texture

Healthier Version of Mary Berry Mini Victoria Sponge

To lighten these cakes, use less cream or swap half the filling for fresh berries. Smaller portions naturally keep things balanced while still feeling indulgent.

Ingredient Substitutions for Mary Berry Mini Victoria Sponge

• Plain flour plus baking powder instead of self-raising flour
• Greek yogurt mixed with cream for a lighter filling
• Seedless jam for a smoother finish
• Dairy-free butter and cream alternatives

Pairing Ideas: What to Serve With Mary Berry Mini Victoria Sponge

• Hot tea – A classic pairing
• Fresh berries – Adds colour and freshness
• Coffee – Balances the sweetness
• Fruit compote – Gentle contrast
• Sparkling lemonade – Light and refreshing

Expert Tips to Make Perfect Mary Berry Mini Victoria Sponge

• Use room-temperature ingredients – Helps even mixing
• Cream butter thoroughly – Essential for light texture
• Fold gently – Prevents a dense sponge
• Bake on the middle shelf – Ensures even heat
• Cool fully before filling – Stops cream melting
• Dust just before serving – Keeps the finish neat

Creative Ways to Customize Mary Berry Mini Victoria Sponge

• Lemon curd filling – Bright citrus twist
• Chocolate drizzle – Extra indulgence
• Raspberry jam – Sharper flavour
• Mini naked cakes – Leave sides exposed
• Flavoured cream – Add vanilla or rosewater

Storing Mary Berry Mini Victoria Sponge the Right Way

• Room temperature – Best eaten the same day
• Refrigeration – Store filled cakes for up to 24 hours
• Unfilled sponges – Keep airtight for 2 days
• Avoid freezing with cream – Texture suffers

How to Reheat Mary Berry Mini Victoria Sponge

These cakes are best served at room temperature. If chilled, allow them to sit out for 20 minutes before serving. Do not reheat once filled.

Nutritional Breakdown (Per Serving)

• Calories: ~260 kcal
• Carbohydrates: ~32 g
• Fats: ~14 g
• Protein: ~4 g
• Sugar: ~22 g

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Wrapping It Up

Mary Berry Mini Victoria Sponge cakes bring everything people love about the classic Victoria sandwich into neat, individual portions. Light, elegant, and easy to make, they’re perfect for sharing and guaranteed to impress without any complicated decorating.

Wrapping It Up

Mary Berry Mini Victoria Sponge cakes bring everything people love about the classic Victoria sandwich into neat, individual portions. Light, elegant, and easy to make, they’re perfect for sharing and guaranteed to impress without any complicated decorating.