Named after the monarch who enjoyed this treat regularly with her afternoon tea, the Victoria Sponge Cake is also known as a Victoria Sandwich. “Sponge cakes” were called such as a reference to their springy crumb, made even more light by the invention of baking powder in Victorian England. This scrumptious variation creates bite-size cakes for an afternoon tea when you want to skip the cake plates and forks. Take it from a hit-or-miss baker, this recipe is very doable for the novice baker and comes together quickly with a handful of basic ingredients.
Destination Tea Tips for Victoria Sponge Cake
- Cream sugar and butter for several minutes to get an airy, light mixture
- Gently spread batter in pans to retain air in the batter
- Make sure cake is completely cooled before spreading the fillers
- Assemble cakes onto your serving platter before dusting with confectioner’s sugar
- Only assemble as many cakes as needed for your event. Cake and whipped cream will keep for one week to be assembled and served at additional events.
What You’ll Need to Make Mini Victoria Sponge Cakes
- 2 sticks butter (at room temperature)
- 1 cup caster sugar
- 3 eggs (at room temperature)
- 1 ¾ cups and 2 tbsp. all-purpose flour
- 2 tsp baking powder
- 1 pint heavy cream
- Raspberry or Strawberry preserves
- Confectioner’s sugar
- Half baking sheet (I used this 11.25″x16.25″ from Nordic Ware)
- Parchment paper
- Electric mixer
- 1.5″ circular cutter (mine is from a discontinued sandwich maker set, the small circle in this set will work)
Makes about 35 mini Victoria sponge cakes.
Step One: Beat Wet Ingredients
Step Two: Sift Dry Ingredients
Step Three: Bake That Cake
Step Four: Whip, Cut, Fill and Dust
These Mini Victoria Sponge Cakes were a hit! One or two is plenty for each guest to have a sweet bite, but you may want to make extra to account for their popularity. Please tag us oon social media (#destinationtea) if you serve these and let us know how they turned out. Enjoy!