Mary Berry Mini Victoria Sponge Recipe

Jump to Recipe Print Recipe

These mini Victoria sponges are everything you love about the classic cake, just scaled down into sweet little individual sandwiches. Each one is light, buttery, and tender, with a simple filling of strawberry jam and softly whipped cream. It’s an easy, reliable bake that feels special without being fussy. From start to finish (including cooling and assembling), allow about 45 minutes.

Ingredients

For the Mini Victoria Sponges

100g unsalted butter, softened (plus extra for greasing)
100g caster sugar
2 large eggs, at room temperature
100g self-raising flour
1 tsp baking powder
Pinch of fine salt
1 tsp vanilla extract (optional)
1 to 2 tbsp milk (only if needed to loosen the batter)

For the Filling

120ml double cream, cold
1 tbsp icing sugar
1/2 tsp vanilla extract (optional)
5 to 6 tbsp strawberry jam (seedless if you prefer)

To Finish (Optional but Lovely)

Icing sugar, for dusting
Fresh strawberries, sliced

How to Make Mary Berry Mini Victoria Sponge Recipe

Prepare the oven: Preheat the oven to 180°C (160°C fan). Grease a 12-hole bun tin well, or line the bases if you prefer. A mini sandwich tin also works beautifully for a more traditional look.
Get everything ready: Make sure your butter is properly soft and your eggs are at room temperature. This helps the mixture emulsify, which means a smoother batter and a better rise.
Cream the butter and sugar: In a mixing bowl, beat the butter and caster sugar for 3 to 4 minutes until very pale and fluffy. This step builds the light texture, so give it the time it needs.
Add the eggs: Beat in the eggs one at a time, mixing well after each addition. If the mixture looks like it might split, add a spoonful of the measured flour and carry on. Stir in the vanilla if using.
Fold in the dry ingredients: Sift in the self-raising flour, baking powder, and salt. Fold gently until you no longer see streaks of flour. If the batter feels very thick, add 1 tablespoon of milk (up to 2) to bring it to a soft dropping consistency.
Fill the tin: Divide the batter evenly between the holes. Level the tops lightly with the back of a teaspoon so they bake up neat and even.
Bake: Bake for 10 to 14 minutes, until golden, springy to the touch, and a toothpick comes out clean. Minis bake quickly, so check at 10 minutes and keep a close eye.
Cool completely: Leave the sponges in the tin for 5 minutes, then lift out and cool on a wire rack. Do not fill them warm, or the jam will slide and the cream will melt.
Whip the cream: Whip the double cream with the icing sugar (and vanilla, if using) to soft peaks. You want it billowy, not stiff, so it stays creamy when you bite into the cakes.
Assemble: Pair the sponges by size. Spread jam over the flat side of half of them. Spoon or pipe whipped cream on top, then sandwich with the remaining sponges. Finish with a light dusting of icing sugar.

Tips

Why did my mini sponges turn out dry?

Mini cakes overbake easily. Start checking at 10 minutes, and pull them as soon as they are springy and just golden. Also measure flour carefully. Spoon it into the scales or use a scale rather than packing it into a cup.

How do I stop them from doming too much?

Level the batter in the tin before baking and keep the oven temperature steady. If your oven runs hot, drop it by 10°C and bake a minute longer. Doming is not a disaster, but it can make the sandwiches wobble.

What’s the best way to divide the batter evenly?

A small cookie scoop or two teaspoons works well. Even portions help them bake at the same speed, so you are not left with some overdone and some underbaked.

How do I get a really light, classic Victoria sponge texture?

Cream the butter and sugar until properly fluffy and pale, and fold the flour in gently. Once the flour goes in, avoid vigorous mixing or you will knock out the air you just worked to build.

Serving Suggestions

Serve with a pot of strong tea or fresh coffee.
Add a bowl of fresh berries on the side for a simple, pretty plate.
Make them part of an afternoon tea spread with scones and shortbread.
For a party, top each mini sponge with a thin strawberry slice just before serving.

Storage

Room Temperature

Unfilled mini sponges keep well in an airtight tin for up to 2 days. Once filled with cream, they are best served the same day.

Refrigerator

Store filled mini Victoria sponges in a single layer in an airtight container for up to 24 hours. Let them sit at room temperature for 10 to 15 minutes before serving for the best texture.

Freezing

Freeze the unfilled sponges only. Cool completely, wrap tightly, and freeze for up to 2 months. Defrost at room temperature (still wrapped so they do not dry out), then fill with jam and cream just before serving.

Nutrition

Calories: 330 kcal
Carbohydrates: 34 g
Protein: 4 g
Fat: 20 g
Saturated Fat: 12 g
Sodium: 140 mg

Nutrition values are estimates and will vary depending on the specific ingredients and brands you use.

FAQs

Can I make mini Victoria sponges in a muffin tin?

Yes. A standard 12-hole bun or muffin tin works well. Grease it thoroughly so the cakes release cleanly, and keep an eye on baking time as minis can go from perfect to overbaked quickly.

What jam is best for a Victoria sponge?

Strawberry jam is the classic choice, ideally a good-quality one with a bright, fruity flavour. Raspberry jam also works beautifully if you prefer a slightly sharper filling.

Can I use buttercream instead of whipped cream?

Absolutely. Swap the whipped cream for a simple buttercream (butter plus icing sugar, beaten until fluffy). Buttercream is more stable for warm rooms and makes the cakes easier to transport.

How do I stop the cake mixture from curdling when I add the eggs?

Make sure the eggs are at room temperature and add them gradually. If the mixture starts to look split, beat in a spoonful of the measured flour, then continue. It will come back together once the flour is folded in.

Can I make these ahead for a party?

Yes. Bake the sponges a day ahead and store them airtight at room temperature. Fill with jam and cream close to serving time (or use buttercream if you need to assemble further in advance).