Mary Berry Mini Victoria Sponge Recipe

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These delightful mini Victoria sponges are a charming take on the classic British favourite. Light, soft, and perfectly balanced with sweet jam and freshly whipped cream, they offer the same traditional flavour in a smaller, elegant size. This is an easy, reliable bake that suits beginners and experienced home bakers alike. From start to finish, they are ready in just under an hour, making them ideal for afternoon tea or last minute entertaining.

Ingredients

For the Mini Sponges

175 g unsalted butter, softened
175 g caster sugar
3 large eggs, at room temperature
175 g self-raising flour
1 tsp baking powder
1 to 2 tbsp milk
Butter, for greasing
Baking parchment

For the Filling

120 ml double cream
1 tbsp icing sugar
4 to 5 tbsp strawberry jam

For Finishing

Icing sugar, for dusting

How to Make Mary Berry Mini Victoria Sponge Recipe

Oven Preparation: Preheat the oven to 180°C (160°C fan). Lightly grease a 12-hole mini sandwich tin or individual mini cake tins and line the bases with baking parchment.
Mixing the Sponge Batter: Place the softened butter, caster sugar, eggs, self-raising flour, baking powder, and milk into a large mixing bowl. Beat together with an electric mixer for about 2 minutes until pale, smooth, and well combined. The mixture should drop easily from a spoon.
Baking: Divide the batter evenly between the prepared tins, smoothing the tops gently. Bake for 15 to 18 minutes, or until lightly golden and springy to the touch.
Cooling: Remove from the oven and leave the mini sponges in the tin for 5 minutes. Carefully turn out onto a wire rack and allow them to cool completely before filling.
Assembling: Whip the double cream with the icing sugar until it holds soft peaks. Spread a little strawberry jam over the flat side of half the sponges, followed by a spoonful of whipped cream. Sandwich with the remaining sponges and finish with a light dusting of icing sugar.

Tips

Why did my mini sponges turn out dry?

Overbaking is the most common cause. Mini sponges bake quickly, so check them a few minutes before the suggested time.

How do I get even-sized mini cakes?

Use an ice cream scoop or measuring spoon to divide the batter evenly between the tins.

Can I flavour the sponge?

Yes, a little vanilla extract or finely grated lemon zest works beautifully without overpowering the classic taste.

Serving Suggestions

Serve with fresh strawberries or raspberries on the side
Pair with a pot of English breakfast or Earl Grey tea
Arrange on a tiered stand for afternoon tea

Storage

Room Temperature

Keep assembled mini Victoria sponges in an airtight container for up to 24 hours.

Refrigerator

Store for up to 2 days if filled with cream, but allow them to come to room temperature before serving.

Freezing

Freeze unfilled mini sponges for up to 3 months. Defrost fully before filling with jam and cream.

Nutrition

Calories: 285 kcal
Carbohydrates: 28 g
Protein: 4 g
Fat: 18 g
Saturated Fat: 11 g
Sodium: 140 mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Can I make mini Victoria sponges without a special tin?

Yes, individual ramekins or a shallow muffin tin can be used, just ensure they are well greased and lined.

What jam is best for mini Victoria sponges?

Strawberry jam is traditional, but raspberry jam is a lovely alternative.

Can I make these the day before?

The sponges can be baked a day ahead and stored unfilled. Assemble shortly before serving for best texture.

How do I stop the cream from squishing out?

Use soft peaks rather than over-whipped cream and avoid pressing the tops down when sandwiching.