Mini Victoria Sponge Cakes

Mini Victoria Sponge Cakes

These beautiful Mini Sponge Cakes are light, delicious and easy to make. Fill with vanilla buttercream and fruity jam and top with fresh strawberries.

Prep time 20-25 mins, plus cooling time 

Bake time 18 mins 


Tala Set of Five Measuring Spoons 

Tala Performance 12 Cup Bun Tin 

Yellow Stoneware Mixing Bowl 

Tala Originals  Pink Cupcake Cases 

Tala 50 Disposable Icing Bags 

Tala 6 Piece Icing Set 




225g unsalted butter, softened

100g caster sugar 

3 large eggs

1&1/2 teaspoon vanilla extract 

225g plain flour, sifted

3 teaspoons baking powder 

2-3 tbsp milk



5-6 tbsp strawberry jam

150g unsalted butter, softened

300g icing sugar

1 teaspoon vanilla extract 

2 tbsp milk



To finish

4 large strawberries, cut into quarters 



  1. Preheat the oven to 180°C/160°C fan/gas mark 4.
  2. Line 12 muffin cases in a muffin tray.
  3. Beat the butter and sugar using an electric whisk, until light and fluffy. 
  4. Add the eggs and vanilla extract and mix.
  5. Fold in the flour and baking powder and mix until well combined, then mix in the milk.
  6. Divide the mixture between the 12 muffin cases and bake for about 18 mins or until a skewer inserted in the centre comes out clean.
  7. Transfer to a wire rack to cool down completely.
  8. Make the filling. Beat the butter until smooth and creamy, then gradually add the icing sugar and vanilla. Beat for few mins then beat in the milk.
  9. Cut each mini cake in half. 
  10. Spread the buttercream over the bottom of the mini cakes. Top it with a large teaspoon of jam. Sandwich with the other halves of the mini cakes.
  11. Decorate with some buttercream swirls and fresh strawberries.
  12. Enjoy!


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