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Mini Victoria Sponge Cakes

Recipe adapted from Faith E. Gorsky, Edible Mosaic
Prep Time35 minutes
Cook Time20 minutes
Servings: 10

Equipment

  • Muffin Pan

Ingredients

For the Mini Victoria Sponge Cakes

  • ½ cup butter, room temperature (if using unsalted butter, add ½tsp salt)
  • ½ cup granulated sugar
  • 2 eggs
  • ½ tsp vanilla extract
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • raspberry jam or any jam of your choice
  • powdered sugar for dusting
  • 10 fresh strawberries, halved (for garnish)

For Lemon Whipped Cream

  • 1 cup heavy whipping cream
  • 2 tbsp granulated sugar
  • zest of one medium lemon

Instructions

For the Sponge Cakes

  • Butter the muffin pan and preheat oven to 350°.
  • In a bowl, sift together flour, baking powder, and baking soda. Set aside.
  • Beat together butter and sugar in a large bowl until light and fluffy. Add eggs and vanilla , mixing until combined.
  • Gradually add the dry ingredients and mix just until incorporated. Do not overmix.
  • Divide the batter between 10 muffin wells and and smooth the tops. Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cool in the pan for 10-15 minutes, then transfer cakes on the wire rack to cool completely.

Lemon Whipped Cream

  • Beat the heavy cream using an electric mixer.
  • Add sugar and lemon zest and continue whipping until soft peaks form. Refrigerate until ready to assemble.

Cake Assembly

  • Slice each cake horizontally and spread 1 tablespoon jam on bottom half of each cake. Add a dollop of whipped cream, then place the top layer on.
  • Dust with powdered sugar. Finish with an additional dollop of whipped cream on top and garnish with strawberry halves.