Small Strawberry Sponge Cakes

These cakes are miniature versions of a popular cake often known as a Victoria sponge. They are filled with vanilla buttercream and strawberry jam.


For the cakes: -

75g caster sugar

75g softened butter, margarine or dairy free spread

1/2 teaspoon vanilla essence

2 medium eggs

75g self raising flour

For the filling:

25g softened butter, margarine or dairy free spread

50g icing sugar

1/2 teaspoon vanilla essence

4 tablespoons strawberry jam

For decorating:

2 tablespoons icing sugar

You will also need a 6 hole deep muffin tin. Makes 6.

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1) Heat the oven to 180C, 350F or gas mark 4. Grease the inside of each hole of the muffin tin using a little softened butter, margarine or dairy free spread.

2) Put the sugar and the butter, margarine or spread in a big bowl. Beat until you have a fluffy misture. Add the vanilla.

3) Break one egg into a cup. Pour it into the bowl and mix. Do the same with the other egg. Sift over the flour and mix it in gently.

4) Spoon the mixture into the holes of the muffin tin. Bake for 20-25 minutes, or until firm and risen. Leave the cakes to cool for 10 minutes.

5) Hold the muffin tin upside down over a wire rack and shake, so the cakes pop out. Turn them the right way up again. Leave to cool completely.

6) While the cakes are cooling, use the butter, icing sugar and vanilla to make the vanilla buttercream.

7) When the cakes are cool, cut each one in half.

8) SPread a little buttercream over each bottom half, then spread on some jam. Put the top halves back on.

9) To decorate the cakes, spoon the icing sugar into a small sieve. Hold it over each cake and tap it gently.

Source: Little Cakes and Cookies to Bake

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