COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

Mini Victoria Sponge Cakes

These mini Victoria sponge cakes are the perfect addition to any afternoon tea and are quick and simple to make!

about 6 - 8 Portions

Easy 30 Minutes



For the recipe  Mini Victoria Sponge Cakes

For the Cakes:

about 165 g Margarine
about 165 g Golden Caster Sugar
3 Medium Eggs
10 ml Dr. Oetker Madagascan Vanilla Extract
165 g Plain Flour
7.5 g Dr. Oetker Baking Powder Sachets

To Decorate:

400 g Dr. Oetker Vanilla Buttercream Style Icing
100 g Raspberry Jam
Dr. Oetker Wafer Daisies




For the Cakes

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


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. 


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


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. 


To Decorate

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


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.


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.


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! 

Nutritional Information for the recipe Mini Victoria Sponge Cakes

Per Serving Per 100 g / ml
Energy 96179 kJ
22972 kcal
1650 kJ
394 kcal
Fat 933.33 g 16.02 g
Carbohydrate 3,652.26 g 62.68 g
Protein 5.50 g 0.09 g