Mary Berry Mini Victoria Sponge Recipe

These mini Victoria sponges are inspired by Mary Berry’s classic approach to baking, with soft, buttery cakes sandwiched with strawberry jam and lightly whipped cream. Each little cake has a tender crumb and a delicate sweetness that makes it lovely with a cup of tea. The all-in-one batter is easy enough for beginners, and the recipe takes about 75 minutes, including cooling and assembly.

Ingredients

For the mini sponges

• 175g unsalted butter, softened, plus extra for greasing
• 175g caster sugar
• 3 large eggs, at room temperature
• 175g self-raising flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 tablespoon milk

For the filling and topping

• 150ml double cream, chilled
• 1 teaspoon icing sugar, plus about 1 teaspoon for dusting
• 6 tablespoons strawberry jam

How to Make Mini Victoria Sponges

• Prepare the oven: Preheat the oven to 180°C, or 160°C fan. Grease a 12-hole standard muffin tin well, including the sides of each cup. Place a shelf in the middle of the oven.
• Mix the batter: Put the softened butter, caster sugar, eggs, self-raising flour, baking powder, vanilla and milk in a large bowl. Beat with an electric mixer for 1 to 2 minutes, just until smooth and evenly combined. Scrape down the bowl once as you mix.
• Fill the tin: Divide the batter evenly among the 12 muffin cups. Gently level the tops with the back of a teaspoon.
• Bake the cakes: Bake for 16 to 20 minutes, until golden and springy when lightly pressed. A skewer inserted into the centre of a cake should come out clean.
• Cool completely: Leave the cakes in the tin for 5 minutes. Carefully loosen the edges with a small knife, then transfer them to a wire rack and leave until completely cool, about 25 to 30 minutes.
• Make the filling: Whip the chilled double cream and 1 teaspoon icing sugar until the cream holds soft peaks. Take care not to overwhip it.
• Assemble: Slice each cake horizontally in half with a serrated knife. Spread about ½ tablespoon of jam over each bottom half, then add a spoonful of whipped cream. Replace the tops and dust lightly with the remaining icing sugar.

Tips for the Best Mini Victoria Sponges

How soft should the butter be?

The butter should give easily when pressed but should not be melted or greasy. Properly softened butter blends smoothly into the all-in-one batter and helps the cakes rise evenly.

Why are my mini sponges dense?

Cold ingredients can make the batter difficult to combine, while prolonged beating after adding flour can make the cakes firm. Bring the butter and eggs to room temperature and stop mixing as soon as the batter is smooth. Check that your baking powder is in date, too.

How can I stop the cakes from sticking?

Grease the muffin cups thoroughly, paying attention to the bottom edges. Let the cakes rest for 5 minutes after baking, then loosen them gently before turning them out. You can use paper cases instead, although the sides of the cakes will have a ridged finish.

How do I keep the cream filling neat?

Wait until the cakes are completely cool before slicing and filling them. Whip the cream only to soft peaks and avoid adding too much, as it will spread when the tops are replaced.

Serving Suggestions

• Serve with a pot of English breakfast tea or Earl Grey.
• Add fresh strawberries or raspberries to the plate.
• Arrange the cakes on a stand for afternoon tea or a birthday gathering.
• Try raspberry jam in place of strawberry jam for a slightly sharper filling.

Storage

Room temperature

Keep unfilled, completely cooled sponges in an airtight container at room temperature for up to 2 days. Cakes filled with fresh cream should not be left out for more than 2 hours, or 1 hour in hot weather.

Refrigerator

Store cream-filled cakes in an airtight container in the refrigerator for up to 2 days. For the best texture, let them stand at room temperature for about 15 minutes before serving, keeping within the safe time limits above.

Freezing

Freeze the unfilled sponges for up to 3 months. Wrap each cooled cake well and place in a freezer-safe container or bag. Thaw at room temperature, still wrapped, then slice and fill with fresh cream and jam. Freezing the assembled cakes is not recommended because the cream can lose its texture.

Nutrition

Approximate values per mini cake:

• Calories: 290 kcal
• Carbohydrates: 31g
• Protein: 3g
• Fat: 18g
• Saturated fat: 11g
• Sodium: 100mg

Nutrition values are estimates and will vary depending on the ingredients and brands used.

FAQs