This mini Victorian sponge cakes recipe is made up of a light and fluffy sponge cake, fresh whipped cream, and filled with fresh strawberries and strawberry syrup.
Essentially, it’s the classiest heaven on earth most of us will ever attain. Remember to keep your pinkies out while you enjoy these, because, well, we fancy.
You’re going to love these because they’re easy and yet you’re going to feel fancy AF eating them.
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Don’t let the description intimidate you, these mini sponge cakes are actually super easy to make. (But we won’t tell anyone that so you can keep your rep of being a super fancy baker and what not).
But First Some History…
Knowledge is power. And since we are all super powerful knowledge is what you’re getting from me…yo’ welcome.
As the name would suggest, the original Victorian Sponge Cake recipe were created in Victorian England. *shocking, right*And the loveliness of sponge cakes was possible due to the special invention of Alfred Bird….baking powder.
Sponge cakes have technically existed since the 1600’s thanks to Spain but before they were much thinner and more like a biscuit. But with the creation of baking powder, light, thick, and spongy cakes became all the rage.
Queen Victoria of course was also obsessed with sponge cakes (because, hey, she was all about taste and trend setting). They quickly became the snack of choice for afternoon tea. Large sponge cakes were cut into small squares and became all the fancy ladies “tea sandwiches”.
Can you imagine how they’d flip with excitement if they saw these mini Victorian sponge cakes? No cutting necessary, high class people don’t have time or desire to cut sandwiches…
So that’s our short little history synopsis of one of the most popular and easiest cakes in the world.
Materials for Mini Victorian Sponge Cakes
This a small batch of mini cakes. You don’t need a full tin (why would you want to do the extra dishes?) so having the 6 cup cupcake tin is super helpful.
Also, with the 6 cup one, you can make these in your toaster oven…which is amazing because you don’t have to use as much electricity as you would with a regular oven AND in the summer months you won’t have to deal with the oven heating up your house hotter than the pits of hell.
For the reasons above, I thought I should link the toaster oven I use constantly for these smaller recipes.
These are super helpful to sprinkle your powdered sugar on top of your mini sponge cakes. Plus, I use them in almost every recipe I make (even as a flour sifter because I’m too cheap to buy one) so trust me when I say they’re super helpful to have on hand.
Oddly enough, we mix up the perfect sponge cake batter in a food processor. This was a super cool hack I found Errn’s Kitchen and it really made the process so much faster.
Making whipped cream is a heck of a lot easier when you don’t have to physically whip the cream by hand.
So do yourself a favor and get yourself a hand mixer.
Of course you can always use some cool whip or Reddi whip, but…..that’s boring. Plus, whipped cream is super duper easy to make, so get your hand mixer ready and whip up some amazing whipped cream.
Mini Victorian Sponge Cakes
- ½ cup sugar
- ½ cup butter softened
- 2 eggs
- ½ cup flour
- 1½ tbsp milk
- 1 tsp baking powder
- ¼ tsp almond extract
For the Cream
- 1½ cup heavy cream
- 2 tsp vanilla
For the Strawberry Syrup
- ½ cup sugar
- ½ cup water
- 1 cup fresh strawberries
- ½ cup additional strawberries diced
- ½ cup Powdered sugar
- Preheat your oven to 350°F/180°C. Grease a cupcake tin super duper well.
- Cream your sugar and butter in your food processor. And then add the rest of your ingredients to the food processor and blend until well combined. You'll know it's ready it should be light and fluffy.
- Divide your batter between 6 cups. Fill the cups ¾ of the way full. Bake for 15 minutes until a toothpick comes out clean.
- While your cakes bake, start your strawberry syrup. Add your water and sugar to a small saucepan and heat over medium heat. Stir until the sugar dissolves and slice your strawberries and add them to the pan. Bring to a boil and then reduce to a simmer. Allow to simmer for 15 minutes and then remove from heat.
- To make the whipped cream, add the heavy cream and vanilla to a bowl and using your hand mixer, whip your cream. Whip until the cream is thick and stiff.
- Once your cakes come out of the oven allow them to cool in the pan for about 10 minutes. Then remove them from the pans and allow them to cool fully.
- Slice the cakes in half and fill the centers with a circle of whipped cream around the edges. Then fill the centers with strawberry syrup and more fresh cut strawberries. Put the tops back on and then sprinkle powdered sugar over the tops.
- Serve with tea (or whatever) and enjoy.
This Victorian Sponge Cakes Recipe has a Twist
Typically Victorian Sponge Cakes are filled with jam and whipped cream but to be honest, I didn’t have jam…lame I know. But! The strawberry syrup is a fun and easy twist with things I had anyways. All you need is sugar, water, and strawberry, I was set.
And the almond extract gives these cakes a little extra summer-y feeling which is what every tea party needs, right? Tea parties aren’t fun with the winter blues…just sayin. So I think the almond extract gives it a little extra light and airy flavor for summer.
Six cakes are better than one. Especially, when they’re mini and so there’s no shame in eating all of them.
I’m not sure why adult tea parties aren’t more of a thing, but I think with these cakes we can finally start giving the classy tea parties more of the respect they deserve.
So once you’ve made this mini Victorian sponge cakes recipe, take a pic, post it on the gram and make sure to tag me (@thefulfillmentpill)! I love seeing you creations and really, if you don’t post it on Instagram, did it even happen?
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