Mini Victoria Sponge Cakes with Strawberry Jam

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Since I received my newly bought molds I had only one desire: to test them and make mini victoria sponge cakes worthy of a true English style tea time . And finally I took the challenge to make my birthday cakes (it may seem strange, but actually I do like to cook for my own birthday) . They didn’t last very long on the table after I made them too :).

For this recipe, I admit I haven’t searched for anything special and just used the one proposed by the site where I bought my mold. The recipe is quick, simple and easy to remember. I feel that it will become one of my favorites.

I adopted some of the steps from my recent recipe for a large Victoria sponge cake, as it’s obviously very similar to this one. It’s just that this recipe is the simpler and smaller mini version of the previous one.

So here is the Mini Victoria sponge cakes recipe:

Products you will need for a plate of 12 sponge cakes pieces :

– 175 g of soft butter
– 175 g of sugar powder
– 3 eggs
– 1 tsp of vanilla extract
– 175 flour with yeast incorporated (Francine)
– 1 pinch of salt

For the butter cream :

– 100 g of soft butter
– 300 g of sugar ice
– 1 tsp coffee vanilla extract

– Strawberry jam

Instructions:

Preheat the oven to 180°C.

Beat together the butter and the powdered sugar for about 3 to 4 minutes to obtain a creamy texture. Add the eggs one at a time, beating and blending the mixture well before adding each egg. Then add the vanilla extract and mix. Finally, add the sifted flour and salt and then mix with a spatula.

Spread the mixture in the mini cake molds and bake for about 15 minutes. The tops of the cakes should be puffed and golden.

When a knife is inserted in the cake it should be dry when you take it out.

Let the cakes cool for 2 minutes before unmolding them on a grid.

Prepare the butter cream :

In the bowl of a food processor( or if you like to work out do it by hand;) ) beat and mix together the soft butter, the vanilla extract and the icing sugar until you obtain a thick and creamy mixture.

Cut each cake in 2 halves, put some butter on the base cake layer, then spread generously the cream and add a spoonful of jam before placing the top layer of the mini cake.

Sprinkle with icing sugar for decoration and serve!

Enjoy!

Mini Victoria sponge cakes with strawberry jam

Recipe type: cake Cuisine: English Prep time:  15 mins Cook time:  35 mins Total time:  50 mins Serves: 12

Ingredients

  • 175 g of soft butter
  • 175 g of sugar powder
  • 3 eggs
  • 1 tsp of vanilla extract
  • 175 flour with yeast incorporated (Francine)
  • 1 pinch of salt
  • For the butter cream :
  • 100 g of soft butter
  • 300 g of sugar ice
  • 1 tsp coffee vanilla extract
  • Strawberry jam

Instructions

  1. Preheat the oven to 180°C.
  2. Beat together the butter and the powdered sugar for about 3 to 4 minutes to obtain a creamy texture. Add the eggs one at a time, beating and blending the mixture well before adding each egg. Then add the vanilla extract and mix. Finally, add the sifted flour and salt and then mix with a spatula.
  3. Spread the mixture in the mini cake molds and bake for about 15 minutes. The tops of the cakes should be puffed and golden. When a knife is inserted in the cake it should be dry when you take it out.
  4. Let the cakes cool for 2 minutes before unmolding them on a grid.
  5. Prepare the butter cream :
  6. in the bowl of a food processor( or if you like to work out do it by hand ) beat and mix together the soft butter, the vanilla extract and the icing sugar until you obtain a thick and creamy mixture.
  7. Cut each cake in 2 halves, put some butter on the base cake layer, then spread generously the cream and add a spoonful of jam before placing the top layer of the mini cake.
  8. Sprinkle with icing sugar for decoration and serve!

Mini Victoria Sponge Cakes with Strawberry Jam
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 175 g of soft butter
  • 175 g of sugar powder
  • 3 eggs
  • 1 tsp of vanilla extract
  • 175 flour with yeast incorporated (Francine)
  • 1 pinch of salt
  • For the butter cream :
  • 100 g of soft butter
  • 300 g of sugar ice
  • 1 tsp coffee vanilla extract
  • Strawberry jam
Instructions
  1. Preheat the oven to 180°C.
  2. Beat together the butter and the powdered sugar for about 3 to 4 minutes to obtain a creamy texture. Add the eggs one at a time, beating and blending the mixture well before adding each egg. Then add the vanilla extract and mix. Finally, add the sifted flour and salt and then mix with a spatula.
  3. Spread the mixture in the mini cake molds and bake for about 15 minutes. The tops of the cakes should be puffed and golden. When a knife is inserted in the cake it should be dry when you take it out.
  4. Let the cakes cool for 2 minutes before unmolding them on a grid.
  5. Prepare the butter cream :
  6. in the bowl of a food processor( or if you like to work out do it by hand ) beat and mix together the soft butter, the vanilla extract and the icing sugar until you obtain a thick and creamy mixture.
  7. Cut each cake in 2 halves, put some butter on the base cake layer, then spread generously the cream and add a spoonful of jam before placing the top layer of the mini cake.
  8. Sprinkle with icing sugar for decoration and serve!

Do you like this recipe? If you have made or tried the mini cakes previously you can share your advice and comments bellow.

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