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96% would make again

Mini Victoria Sponges

Tasty Team

Under 30 minutes

Under 30 minutes


for 12 servings

  • 1 ½ cups self-raising flour (225 g)
  • 1 cup caster sugar (225 g)
  • 2 sticks butter
  • 2 teaspoons baking powder
  • 4 eggs
  • ⅓ cup strawberry jam (100 g)
  • 1 ½ cups whipped cream (360 g)
  • icing sugar, to serve

Nutrition Info

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    Calories 147
    Fat 3g
    Carbs 25g
    Fiber 0g
    Sugar 15g
    Protein 3g

Estimated values based on one serving size.


  1. Preheat oven to 160°C (325˚F).
  2. Mix the flour, sugar, softened butter, baking powder, and eggs in a bowl until smooth, using a hand mixer.
  3. Grease a muffin tin and fill each hole about ¾ of the way up with the cake mixture.
  4. Bake for 25 minutes until golden and springy. Allow to cool.
  5. Cut sponges in half and spread jam on the bottom half. Pipe a spot of whipped cream in the centre, then in a circle around that.
  6. Place the top half back on and sprinkle with icing sugar.
  7. Enjoy!

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