Mini Fresh Cream Victoria Sponges

Something classic and simple to add to the table for your Platinum Jubilee celebrations. Fit for a Queen. Bite sized mini Victoria sponges filled with fresh cream and jam. You can whip up a batch in minutes. Serve immediately on adding the cream and jam!

Makes 12


125g butter

125g self raising flour

125g caster sugar

1 teaspoon vanilla extract

2 eggs

1 teaspoon baking powder

2 tablespoons milk

Tablespoon icing sugar to dust over for decoration

Double cream and strawberry jam to serve


Preheat oven to 200c / 180c

Line a fairy cake tin with paper cases.

Add all your ingredients to a large mixing bowl. Whisk together until smooth and creamy, then spoon evenly into your cases.

Bake for approximately 15-20 minutes on the middle shelf of the oven, keeping an eye so when they have risen and are nicely golden they are ready to come out.

Allow to cool for 5 minutes, then transfer to a wire baking rack .

Split in half with a sharp knife and allow to cool for another 5 minutes so the cakes have fully cooled.

Meanwhile, whisk up your double cream.

Spoon on a dessert spoonful of double cream and a teaspoon of jam into each sponge cake, dust with icing sugar and serve immediately.