Mini Victoria sponge

Mini Victoria sponge


1 person made this

About this recipe: Mini Victoria sponge with jam and coconut, filled with whipped cream topped with a glace cherry and drizzled with melted jam. Took these to work, they went down a treat! I tweaked a recipe I published earlier for Victoria sponge with vanilla icing filling, jam and coconut.

debsmth9 West Midlands, England, UK

Makes: 12 mini Victoria sponges

  • 175g margarine or softened unsalted butter
  • 175g golden caster sugar
  • zest of 1 lemon (optional)
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 175g self raising flour, sifted
  • 2 tablespoons seedless strawberry jam
  • 1 packet fine dessicated coconut
  • 300ml double cream
  • 12 glacé cherries

Prep:35min  ›  Cook:16min  ›  Ready in:51min 

  1. Preheat the oven to 180 C / Gas 4. Line a 12 hole muffin tray with paper cases.
  2. In a bowl, cream margarine or butter with the sugar and lemon zest, if using, until light and creamy. Beat in the eggs one at a time (if curdling beat in a tablespoon of the flour after each egg). Beat in the vanilla extract then fold in the sifted flour, aiming for a slow dropping consistency. Spoon into the prepared paper cases, taking care not to overfill.
  3. Bake just above the centre of the oven for about 16 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool in tin for 10 minutes, if risen to a peak, cut of tops with a serrated knife whilst still in tins, then turn out on to a wire rack to cool completely.
  4. Once cooled, use and apple corer to make a small hole in the middle of each cake. Melt a couple of tablespoons of jam in a saucepan over a medium heat and stir until smooth. Spread a layer of coconut on a wide flat plate.
  5. Brush each cake with jam using a pastry brush, then roll the cakes in the coconut to cover liberally, place each cake in a paper case for serving.
  6. Whisk the double cream until thick, then pipe into the hole in the centre of the cake and around the top of each cake. Top with a whole glacé cherry and drizzle lightly with some more melted jam. Serve and enjoy.


This recipe was tweaked using the recipe I already submitted for Victoria Sponge with Jam and Coconut!

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