Mini Victoria Sponge Cakes

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while margarine is often less expensive.

self-raising flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour + baking powder

Whole wheat flour provides more fiber, while all-purpose flour is more economical.

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: cool whip

Greek yogurt is lower in calories and adds protein.

fresh berries

🥗Healthier: frozen berries

💰Cheaper: canned fruit

Frozen berries are often less expensive and available year-round.

Start by using room-temperature butter for easier mixing.

Pour in the caster sugar and mix for about two minutes until light and fluffy.

Add the eggs, breaking them up before adding.

Pour in the vanilla extract and self-raising flour, then mix for about 30 to 40 seconds until the flour is fully incorporated.

Divide the mixture evenly between the mini sandwich tin and level with a teaspoon.

Make a small dip in the center of each cake using the teaspoon to prevent them from rising too much.

Bake in a preheated oven for 20 to 25 minutes until golden on top.

Allow the cakes to cool completely before decorating.

Cut the mini sponges in half horizontally.

Add a teaspoon of strawberry jam on the bottom half.

Pipe freshly whipped cream or vanilla buttercream on top of the jam.

Finish with sieved icing sugar, more buttercream, and fresh fruit.

Add a pipette filled with strawberry syrup into the cake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens