Mini Victoria Sponge Cakes

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    239
based on 3 ratings

These lovely light sponge cakes with vanilla buttercream and raspberry jam are the perfect combination to make these easy Mini Victoria Sponge Cakes. Delightfully mini and individual which make these perfect for an afternoon tea party.

recipe updated Nov 21, 2023

Ingredients

  • Butter icon
    Butter
    170 g
  • Caster sugar icon
    Caster sugar
    100 g
  • All purpose flour icon
    All purpose flour
    100 g
  • Egg icon
    Egg
    2
  • Baking powder icon
    Baking powder
    1 ½ teaspoons
  • Milk icon
    Milk
    30 ml
  • Icing sugar icon
    Icing sugar
    140 g
  • Vanilla extract icon
    Vanilla extract
    ½ teaspoon
  • Raspberry jam icon
    Raspberry jam
    80 g
  • Icing sugar icon
    Icing sugar
    as needed

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Muffin pan - 12-hole
  • kCook icon Cooking chef xl bowl
  • kCook icon Piping bag
  • kCook icon Piping bag
  • kCook icon Cutting board

Step preview

  1. Pre-heat oven - 180°C
  2. Grease a clean muffin pan
  3. Attach the Creaming Beater
  4. Add caster sugar, butter, all purpose flour, egg, baking powder and milk to the Cooking Chef XL Bowl
  5. Lift the Cooking Chef head and fit the heat shield
  6. Mix with splashguard fitted - 2 min, Speed 4
  7. Transfer batter to muffin pan
  8. Bake - 15 min, 180°C
  9. Remove from oven and let cool
  10. Clean Cooking Chef bowl
  11. Attach the Creaming Beater
  12. Add butter to the Cooking Chef XL Bowl
  13. Mix with splashguard fitted - 1 min, Speed 4
  14. Then add icing sugar and vanilla extract to the Cooking Chef XL Bowl
  15. Mix with splashguard fitted - 2 min, Speed 4
  16. Transfer buttercream to piping bag then set aside
  17. Transfer raspberry jam to a clean piping bag then set aside
  18. Place cake on cutting board
  19. Slice into halves
  20. Pipe buttercream onto cake
  21. Pipe jam onto buttercream
  22. Top with the other half of the cake
  23. Repeat until all the cakes have been filled
  24. Dust with icing sugar
  25. Serve
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