Photography: Tilly Pamment
These mini Victoria sponge cakes are bite-sized versions of the traditional Victoria sponge cake and they are perfect for an elegant afternoon tea with friends. Also known as Victoria sandwich, Victoria sponge cake is named after Queen Victoria as she was fond of eating it for afternoon tea. And who can blame her? Sponge cake that’s light as a feather combined with layers of jam and cream sandwiched between two halves. This Victoria sponge cake recipe uses homemade strawberry and rhubarb jam but you can also use store-bought jam. First, you make the mini Victoria sponge cakes and split them in half. Then it’s time to spread a generous layer of cream mixture made with cream, yoghurt, icing sugar and rosewater on one half and finish with a dollop of jam in the middle.
If you’d like to make the traditional version, follow our Victoria sponge cake recipe or if you’re in the mood for cake, select from our best cake recipes collection. If you’re a fan of sponge cake, you could also try your hand at our limoncello sponge finger trifle.
Ingredients
Method
Preheat oven to 160°C fan-forced and grease a 6-hole large muffin tin (with 180ml-capacity holes) well with softened butter. I have a tin with straight-sided cups, which looks lovely, but a regular large muffin tin works just as well. Dust the tin with a little plain flour, tapping out any excess.
Make the cake batter by placing the cream, caster sugar and vanilla in a large mixing bowl and using a hand whisk to combine. Do not overmix or the cream will become too stiff. Add the eggs, one at a time, whisking after each addition. Add the self-raising flour and salt to the bowl, and whisk briefly to form a smooth batter.
Divide the batter evenly between the prepared tins, smoothing the tops with a spatula and tapping the tins gently on the bench to remove any air bubbles. Bake in the preheated oven for 15–20 minutes or until the cakes have risen and are cooked through. Allow the cakes to cool in their tins for 10 minutes before carefully turning them out onto a wire rack to cool completely.
When ready to assemble the cakes, make the filling by whipping the cream, yoghurt, icing sugar and rosewater to soft peaks. Split the cakes in half, and top the bottom halves with a generous scoop of the cream mixture. Use the back of a spoon to create a little nest in the cream, then place a spoonful of jam on top. Gently sandwich the tops of the cakes on and dust liberally with icing sugar.
Tips
- To make the strawberry and rhubarb jam, follow this recipe.
- These cakes are best served soon after assembling.
This is an edited extract from Handfuls of Sunshine by Tilly Pamment, with photography by Tilly Pamment, published by Murdoch Books, $39.99.
Be the first to read this story by subscribing to Home Beautiful magazine.
