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Mini Victoria Sponge Cakes

about 6 - 8 Portions
Easy
40 minutes
You can’t improve on perfection. Victoria sponge is a simple yet delicious cake. But rather than serving one, why not offer bite-sized mini sponges?
Our easy-to-follow recipe combines layers of succulent sponge with a vanilla buttercream and raspberry jam filling. Add our Wafer Daisies to make charming individual mini Victoria Sponge Cakes.
Recipe Ingredients
How to Prepare
Tips
Your cakes should keep for about 3 days stored in an airtight container.
Tips
Replace the Vanilla Extract with Dr. Oetker Sicilian Lemon Extract and use lemon curd instead of raspberry jam for a citrusy twist.  
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Recipe Ingredients

For the Cakes
7.5 gDr. Oetker Baking Powder ( 1 1/2 tsp)
165 gMargarine
165 gGolden Caster Sugar
about 3Medium Eggs (beaten)
5 mlDr. Oetker Madagascan Vanilla Extract (1 tsp)
165 gPlain Flour (sieved)
For the Icing
Dr. Oetker Wafer Daisies
300 gDr. Oetker Vanilla Buttercream Style Icing
90 gRaspberry Jam (6 tbsp)

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Picture - Dr. Oetker Baking Powder ( 1 1/2 tsp)
Picture - Dr. Oetker Madagascan Vanilla Extract (1 tsp)
Picture - Dr. Oetker Wafer Daisies
Picture - Dr. Oetker Vanilla Buttercream Style Icing
1

Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Grease and Line a baking tray 15cm x 20cm.

2

Place the margarine and sugar into a bowl and cream together until smooth and creamed. Add the eggs and Vanilla Extract and beat together until smooth, if the mixture begins to curdle add a spoonful of flour and continue to mix. 

3

Sieve the flour and Baking Powder on top and gently fold together until completely mixed. 

4

Place mixture into the prepared baking tray and smooth the top. Bake for 20-25 minutes, until risen and lightly golden in colour. Leave to cool in the tin for 10 minutes and then remove from the tin and place on a wire rack to cool completely. 

5

To Decorate

Once the sponge has cooled using a round cutter about 6cm in diameter, cut out 6-8 circles of sponge. 

6

Cut each circle of sponge in half horizontally, this will allow you to fill the mini cakes. Separate the sponge layers leaving the top half to one side.

7

Place the Buttercream in a piping bag fitted with an open star nozzle. Spread a thin layer of jam onto each cake base and pipe a rose swirl of buttercream on top and place on the sponge tops.

8

Dust the cakes lightly with icing sugar. Pipe a small blob of buttercream onto the top of each cake and place a Wafer Daisy on top. Your cakes are ready to serve! 

Tips

  • Your cakes should keep for about 3 days stored in an airtight container.
  • Replace the Vanilla Extract with Dr. Oetker Sicilian Lemon Extract and use lemon curd instead of raspberry jam for a citrusy twist.