How to Make Mini Victoria Sponge Cake, Step-by-Step Recipe

I wasn't a big fan of sponge cake...until my friend, Queenie, made these mini Victoria sponge cakes. Since I love bite-sized sweets, we adapted this BBC Good Food recipe, and used a mini cheesecake pan to make these tiny treats.

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INGREDIENTS

Cake
200g caster sugar
200g softened butter
4 eggs
200g all purpose flour
1 tsp baking soda
1 tsp baking powder
2 tbsp milk

Filling
100g butter, softened
140g icing sugar, sifted
drop vanilla extract
small jar of raspberry preserves
icing sugar, to decorate
raspberries, to decorate (optional) 

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Since the recipe uses grams, she weighed the necessary ingredients. Preheat oven to 350°F.

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Into the stand mixer, went in the ingredients for the cake. First, the castor sugar, softened butter, and eggs were beaten first with the eggs added in one at a time. Next went in the milk, then add in the flour, baking powder, and baking soda. Make sure not to overmix.

Empty the cake batter into a plastic storage bag and cut off bottom corner. This will make it easier to pipe the batter into the pan.

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Butter the mini cheesecake pan and start filling in each of the tins with the cake batter. Make sure you only fill about halfway up since you want a flat cake top. This batter makes about 2 batches. 

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Bake for 6 - 8 minutes in a 350°F oven. Tops should be golden brown. Cool in the pan, then pop out the cakes. Wash the pan, dry, and refill with batter and bake.

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Now for the filling. In the stand mixer, mix the softened butter, icing sugar, and vanilla extract together. 

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Beat until you get this gorgeous smooth consistency.

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Each mini cake was too tall to sandwich on top of one other, so Queenie cut them each in half.

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Time to assemble! Take the bottom half of the cake and spread on the icing, then on top of that, the raspberry preserve. Top with the other half of the cake. Dust some icing sugar to decorate and serve with fresh raspberries.

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MINI VICTORIA SPONGE CAKE
Adapted from BBC Good Food By Queenie Fok for Oh, How Civilized

Makes about 20 - 24 mini cakes

Cake
200g caster sugar
200g softened butter
4 eggs
200g all purpose flour
1 tsp baking soda
1 tsp baking powder
2 tbsp milk

Filling
100g butter, softened
140g icing sugar, sifted
drop vanilla extract
small jar of raspberry preserves
icing sugar, to decorate
raspberries, to decorate (optional)

DIRECTIONS
Preheat oven to 350°F. Weigh the ingredients.

Into the stand mixer, add the cake ingredients. Castor sugar, softened butter, and eggs were beaten first with the eggs added in one at a time. Next the milk, then flour, baking powder, and baking soda. Make sure not to overmix, especially after the dry ingredients are added.

Empty the cake batter into a plastic storage bag and cut off bottom corner. This will make it easier to pipe the batter into the pan. Butter the mini cheesecake pan and start filling in each of the tins with cake batter. Make sure you only fill about halfway up since you want a flat cake top. This batter makes about 2 batches.

Bake for 6 - 8 minutes in a 350°F oven. Tops should be golden brown. Cool in the pan, then pop out the cakes. After cake cools, cut each in half, horizontally.

Now for the filling. In the stand mixer, mix softened butter, icing sugar, and vanilla extract. Beat until smooth.

Take the bottom half of the cake and spread on the icing, then the raspberry preserve and top with the other half of the cake. Dust some icing sugar to decorate and serve with fresh raspberries.

Posted on October 30, 2012 .