A couple of years ago I helped my Mum clear out her kitchen cupboards and as a result became the proud owner of this:
I have made chestnut cake, banana bread and giant muffins in it, but somehow this baking tin needed a different cake recipe of its own… Now I have found it!
Mini Victoria sponges!
Last summer I posted the traditional Victoria Sponge Sandwich Cake, so this is just an adapted version to make six mini cakes instead of one large one. And this time I used fresh cream in the filling – a revelation. Can’t think why I never did that before!
Mini Victoria Sponge Sandwich Cakes
- 175 g (6 oz) butter
- 175g (6 oz) caster sugar
- 3 eggs
- 175g (6 oz) self-raising flour
- 1/2 tsp baking powder
- pinch of salt
- 2-3 tbsps milk
- jam for filling (I used blueberry, strawberry and lemon curd)
- whipped fresh cream for filling
- 6 mini cake tins, greased and floured
- A little icing sugar for decoration
Preheat oven to 190°C. Cream the butter and sugar together with a mixer until pale and fluffy. Whisk in the eggs, one at a time. Gently fold in the sieved flour, baking powder and salt. Add the milk if necessary to achieve a “dropping consistency”, i.e. the mixture drops slowly off a spoon. Fill the cake tins about 2/3 full and bake for 20-25 minutes.
Allow to cool completely. Slice the cake horizontally into two. Spread the lower half with jam, then add a dollop of whipped cream and put the second cake on top, like a sandwich. Sprinkle with a little icing sugar as decoration. If using fresh cream, eat on the same day, or refrigerate.
ENJOY!
yum!
Thanks for stopping by!
Too cute!!
They do look pretty don’t they! Thanks Elly.
What a lovely tin and some fantastic little treats!
So good and so easy, I shall have to make them again soon! 😉
Wow these are so pretty nice shots you took of your lovely creations. I am always blown away by your FOOD ART in case I do not say it enough even if they did not taste good lol your photos make our mouths water 🙂 We have sponge cake here but all commercial with who knows what is really inside.
Thank you Eunice! And believe me, they tasted delicious too! 😀 Home-made is always better I think.
I could not agree more my kitchen gets a workout each day even while I am on WW diet plan 🙂
Cathy, your recipes always look so inviting! Thank you for providing the recipe itself…..there is nothing like preparing something that someone has recently made, because they KNOW it works. Very cool pans, I’ve never seen anything quite like them. Oh, and I love the old-fashioned look of your dishes and the surrounding decor–so pretty. Ever thought about opening at B&B?-:)
I have thought of it, but it will never go further than that…. baking and cooking is a kind of relaxation for me, so I can only do it if I’m not under pressure! 😀 Thanks for your comment Susan, and have a great Sunday!
Your fresh flower decorations are perfect! Not only do I want to make these, I want to learn how to make sugared violets to decorate them. Oh, and grow some violets. *L*
Sugared violets would be sooo pretty on these… unfortunatley I do not have the talent or patience to try and make candied flowers, but if you ever try I’d love to see the results! 😀
That last picture has my mouth watering and wanting at least one with a wonderful cup of tea.
Yes, definitely a cake for tea and not coffee… after all, it’s English! (I managed one and a half. 😉 ) Have a lovely Sunday Donna!
So pretty and looks delicious. The fresh cream is a nice touch.
That was what made them extra special Susie. It’s a simple cake, but with jam and cream… 😀
Oh my they look scrumptious…now wheres my cup of tea
The kettle is boiling for a fresh pot! 😉
Totally inspired.
Perfect for Sunday tea? 😉
Absolutely – Earl Grey or the finest Darjeeling. Perfect for summer or a very wet and windy autumn afternoon.
Oh Cathy, this looks absolutely wonderful!!! Pity I can’t pop in 😉 I always enjoy your posts – delightfully written and photographed, thank you for that.
Thank you Annette! Yes, shame you don’t live round the corner…. you could give me lots of gardening tips and I’d provide the cake! 😉
😀
Oh, how lovely! They just look perfect…
I’m almost sure I have a pan like that lurking around here somewhere….
Well hope you find that pan Marie. I’m sure they’d go down well with your little ones too!
they look great! I will try and make them myself.. 🙂
Have fun baking then. 😀
Looks so scrumptious! 🙂
A good word to describe them Sheryl… Thanks for dropping by!
Lovely idea! They look so beautiful with the flowers on the top too.
Thanks! Sadly the flowers I used from the garden are all a little bedraggled now after all the rain we’ve had.
I’ve never seen baking tins like that – the straight sides would make them perfect for mini Victoria sponges. And your mini sponges look so good, a great way to eat a whole cake without feeling guilty…
Well, I started halving them but everyone wanted seconds so yes, you could eat a whole cake… I actually managed one and a half! ( I had to try each different filling of course, but strawberry jam was the best 😉 ) By the way, the tins were intended for those “molten lava cakes” that were all the rage a few years ago. We never made them after realising the middle stays liquid simply because the cake is not baked completely through…
Hi Cathy, another recipe I am going to share with daughter, these look lovely.
Thank you Julie. I hope you and your daughter enjoy them. 😀
Oh Goood! I’m a big fan of Victoria sponge cakes. I like the smaller version because when you eat one you don’t have to feel guilty and when you eat two only a little bit 😉
Precisely! 😉
Sie sehen zauberhaft aus mit der Blütendekoration 🙂
Danke Uta – my attempt at “art”! 😉
HI Cathy,
woo, yum!! I am going to have to try making those,
Michael
Enjoy them Michael!
Well I am definitely starving now! What gorgeous looking cakes!! Such a brilliant idea to make little mini victoria sponges 🙂 I will pin to my pinterest board 🙂
I was glad I had the idea to try it out… I think they’d be lovely for a birthday party. 😀