Mini Victoria Sponge Cakes

I just got back from Europe and I want to share a favorite dessert that I sampled in London – non stop – Victoria Sponge Cake. 
See more pictures of London and read about my trip here – LONDON – Grey Skies and Red Buses
Almost everywhere in London – Bakeries, Tea places and Cafes,  I found one thing that was omnipresent – Victoria Sponge Cake. It was love at first sight for me and I was immediately taken by these mini sponge cakes sandwiched together with jam and dusted with powdered sugar. The best part was, they were not covered with pretty frosting.  This was the only dessert, that, I kept on eating , the whole time that we stayed in London. And, now that, I’m back in California, I tasked myself to bake this Cake – Just for me.
 These spongy cakes are named Victoria Sponge Cake, because it became popular during the reign of Queen Victoria. It is widely written that the Victoria Sponge was Queen Victoria’s favorite cake and it was originated at the nursery tea. I read some more and found out that, afternoon tea cakes in early Victorian days would consist of a fruit cake and a seed cake but since, kids can’t handle fruits or seeds on their own,  kid friendly Victoria Sponge Cake was created as their tea time treat. It wasn’t until later that the Victoria Sponge made its way to the adult tea-table.

The ingredients in a traditional Victoria Sponge (sometimes called a Victoria Sandwich) are – eggs, flour, sugar, and butter – should be of equal weight; the eggs are weighed in their shell


NOTE:  It took me two times to get the right sponginess.

Recipe adapted from BBC Food



For the Cake
  • 6 oz unsalted butter, at room temperature, plus extra for greasing
  • 6 oz sugar
  • 3 eggs – well beaten
  • 6 oz Cake flour or, self rising flour
  • Powdered Sugar for dusting
For the Filling: 
  • Strawberry Jam
  • Greek Yogurt (this is optional)


For Sponge cakes
  •  Pre-heat oven to 350 degree F
  • Cream the butter and sugar together until the mixture is pale and light.
  • Gradually add the beaten eggs, mixing well between each addition
  • Sift the flour into the bowl and fold in until the mixture is glossy and smooth.
  • Divide the mixture between the mini cake tins
  • Bake on the middle shelf of the oven for about 15 minutes until golden-brown
  • Leave the cakes to cool in the tin for two minutes and then ease onto a wire cooling rack and leave to cool completely.


  • Cut each cake in half
  • Spread a layer of yogurt on each cake base
  • Drizzle the jam over the yogurt
  • Place the sponge tops on and lightly sift icing sugar over the cakes.

More Cakes –

Orange Olive Oil Cake

Cardamom Cream Cake

64 thoughts on “Mini Victoria Sponge Cakes

  1. As an English girl I was brought up on Victoria Sponge … always served on a lace doily bedecking a bone china plate. Like most mothers, mine made the best ever! Imagine my delight when tiny versions started popping up in tearooms and hotel dining rooms and cafés and cake-shop windows. There is something so adorably twee about mini cakes and they turn the teatime experience which we English really do know a little about into a dollies tea party which I, being 6′ tall love particularly because it makes me feel, for a moment graceful and fairylike! Love your recipe and will be making some in your honour!

    Liked by 1 person

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