Mini Victoria Sponges
This tutorial was uploaded as part of the Renshaw ‘Battle of the Bakes’ competition.
These were very simple to make..classic Victoria Sponge recipe with my homemade strawberry and blueberry jam and fresh double cream, they were a very big hit with the family!
Uploaded by Karen
Time to make
- 2 Eggs
- 100 g Self-raising flour
- 100 g Caster sugar
- 100 g Butter
- 100 ml Double cream, whipped
- Homemade strawberry and blueberry jam (or other flavour of your choice)
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Mix all the baking ingredients in the all-in-one method until thoroughly combined.
Divide the mixture into 6 individual mini Victoria Sponge tins and bake at 190°c for 20 to 25 minutes.
Cool on a wire rack then decorate with piped whipped cream and jam.