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Mini Victoria Sponge Cakes

Mini Victoria Sponge Cakes


15 min


15 mins




Mini Victoria Sponge Cakes


Turn the classic Victoria sponge into these fun and delicious mini sponge cakes! Delightfully light and airy sponges with whipped cream and jam filling, finished off with a generous dusting of icing sugar. Everyone's favourite bake in a mini version!

made using

Pure Cane Caster Sugar

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Step 1

Pre-heat the oven to 180C (160 C fan). Grease 12- cup mini sandwich tin (or 12- cup muffin tin) with some butter and set aside.

Step 2

Beat the softened butter and Tate & Lyle Caster Sugar with an electric mixer until pale and fluffy. Beat eggs and vanilla together in a jug. Gradually add the egg mixture, beating well after each addition.

Step 3

Sift the flour over the mixture and fold in using a large metal spoon with enough milk to make a soft dropping consistency. Divide between the tins, filling each cup only to third-full and level with a teaspoon. Bake in the oven for 15 minutes or until well risen and firm to touch. Leave to cool in the tin for 5 minutes, then gently ease the cakes into a wire rack to cool completely.

Step 4

Use a serrated knife to slice each cake horizontally in half. Whip the double cream into soft peaks and transfer to the piping bag fitted with small nozzle. Pipe the cream on top of each half, then spread about a teaspoon of jam on top of the cream. Cover with another half and dust with Tate & Lyle Fairtrade Icing Cane Sugar.

Ingredients – 9 items



Pure Cane Caster Sugar

Tate & Lyle Fairtrade Pure Cane Caster Sugar

175 g

Unsalted butter, softened

175 g

Large eggs



1 tsp

Self raising flour

175 g

Skimmed milk

1-2 tbsp

Double cream

300 ml


Strawberry or Raspberry

100 g
Fairtrade Cane Icing Sugar

Tate & Lyle Fair trade Icing Cane Sugar

For dusting

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