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Mary Berry Mini Victoria Sponge Recipe

Mary Berry Mini Victoria Sponge
Print Recipe
Print Recipe

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.

Ingredients

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

Instructions

  • 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.

Find it online: https://maryberrycooks.co.uk/mary-berry-mini-victoria-sponge/