Delicate, fluffy, and irresistibly charming — these mini vanilla sponge cakes are filled with rich whipped cream and fruity jam, making them the perfect treat for an elegant afternoon tea, casual get-together, or simply a cozy moment alone. They’re a classic twist on the beloved Victoria sponge, made individually for extra cuteness and convenience.
Why I Love This Recipe
I love how these mini sponge cakes strike the perfect balance between lightness and indulgence. The sponge itself is soft and buttery, while the filling of whipped cream and jam adds a luxurious, nostalgic sweetness. I also find that their small size makes them ideal for portion control — though it’s hard to stop at just one! Whether I’m serving them to guests or enjoying a quiet cup of tea, they always feel like a special treat.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
175 g unsalted butter, softened
175 g caster sugar (or fine granulated sugar)
3 large eggs, beaten
175 g self‑raising flour
½ tsp vanilla extract
148 ml double cream (for filling)
6 tbsp raspberry (or strawberry) jam
Icing sugar, for dusting
Directions
I start by preheating the oven to 180 °C (160 °C fan) and greasing a 12-cup mini cake tin or cupcake moulds.
I cream the butter and sugar together until the mixture becomes pale, light, and fluffy.
Then, I gradually beat in the eggs, a little at a time, mixing well to prevent curdling.
I fold in the self‑raising flour gently, add the vanilla extract, and if the batter feels too thick, I stir in a tablespoon or two of milk to loosen it.
I divide the batter evenly among the prepared moulds and bake for 15–18 minutes, or until golden and a skewer inserted into the center comes out clean.
Once baked, I let the cakes cool in the tin for a few minutes, then turn them out onto a wire rack to cool completely.
While the cakes cool, I whip the double cream (sometimes with a touch of icing sugar and vanilla) until soft peaks form.
When the cakes are fully cooled, I slice them in half horizontally. I spread whipped cream on the bottom half and top it with a spoonful of jam before replacing the top half.
Just before serving, I dust the tops with icing sugar.
Servings and Timing
Yield: 12 mini cakes
Prep Time: 20 minutes
Cook Time: 15–18 minutes
Total Time: Around 40 minutes, plus cooling and assembly
Serving Size: 1 mini cake
Variations
I sometimes swap the raspberry jam for strawberry, apricot, or even blackcurrant depending on what I have on hand.
For a twist, I add a bit of lemon zest to the sponge for a citrusy kick.
If I want to make them more festive, I pipe the whipped cream using a star tip for a decorative finish.
To make a chocolate version, I substitute 25 g of flour with unsweetened cocoa powder.
Storage/Reheating
When I use fresh cream as the filling, I store the filled cakes in an airtight container in the refrigerator and remove them about 30 minutes before serving so the cream softens. If I’m planning ahead, I bake the sponge halves and freeze them (unfilled) in a sealed container. I thaw and fill them just before serving for the best texture. I don’t recommend reheating these cakes once filled, but if I’m serving the sponge warm for a different style of dessert, I gently warm them unfilled in the microwave or oven.
FAQs
How do I stop the mixture from curdling when adding eggs?
I always make sure the eggs are at room temperature and add them slowly, beating well after each addition. This helps the batter stay smooth and stable.
Can I use whipped topping instead of double cream?
Yes, I’ve used whipped topping in a pinch, though the taste is less rich. Real double cream gives the best flavor and texture.
What’s the best way to fill the cakes neatly?
I like using a piping bag for the whipped cream and a small spoon for the jam. This gives a cleaner look and more control over the amount.
Can I make these gluten-free?
I’ve tried making them with a good-quality gluten-free self-raising flour blend and had good results, though the texture is slightly different — still delicious!
How far in advance can I make them?
I prefer baking the sponges a day ahead and storing them unfilled. Then I whip the cream and assemble them a few hours before serving for freshness.
Conclusion
These mini vanilla sponge cakes bring together the timeless charm of traditional British baking in a format that’s easy to share, enjoy, and personalize. Whether I’m making them for an afternoon tea or simply indulging my sweet tooth, they never fail to impress with their delicate crumb, creamy filling, and nostalgic jam center.
