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Mary Berry Mini Victoria Sponge Recipe

Mary Berry Mini Victoria Sponge Recipe

Mary Berry's mini Victoria sponges are perfectly portioned individual cakes with jam and cream — elegant, impressive, and completely irresistible.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 12 Mini Victoria Sponge
Course: Dessert
Cuisine: British
Calories: 390
Ingredients Method Notes

Ingredients
  

  • Mini Sponges:
  • 225 g unsalted butter softened
  • 225 g caster sugar
  • 4 large eggs room temperature
  • 225 g self-raising flour sifted
  • 2 tsp baking powder
  • 2 tbsp whole milk
  • 2 tsp vanilla extract
  • Filling:
  • 6 tbsp good quality strawberry jam
  • 300 ml double cream cold
  • 2 tbsp icing sugar
  • 1 tsp vanilla extract
  • To Finish:
  • Icing sugar for dusting
  • Fresh strawberries halved — one per cake

Method
 

  1. Preheat oven to 180°C / 160°C fan / Gas 4. Grease two 12-hole deep muffin tins very generously. Place parchment circles in each base.
  2. Place all sponge ingredients in a large bowl. Beat 2–3 minutes until smooth and pale.
  3. Divide between 24 muffin holes — halfway full each. Bake 14–16 minutes until golden and skewer comes out clean. Cool in tins 5 minutes. Run palette knife around edges — turn out. Peel parchment. Cool completely.
  4. Whip cream, icing sugar, and vanilla to soft peaks.
  5. Split each mini sponge horizontally. Place bases cut-side up. Spread half a teaspoon of jam on each. Pipe or spoon cream over jam. Top with second half — press very gently.
  6. Dust generously with icing sugar. Top with a halved strawberry. Serve within 2 hours.

Notes

Grease the muffin tin very generously and use parchment circles in every base — essential for clean release.
Fill each hole no more than halfway — the sponge rises significantly.
Cool completely before splitting — warm sponge tears.
Pipe the cream for a more elegant finish — worth the extra five minutes for a special occasion.
Assemble within 2 hours of serving — cream softens the sponge over time.
Freeze unfilled sponges for up to 3 months.
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