Mini Victoria Sponges

These Mini Victoria Sponges are a fresh, individual take on a classic favourite. Baked in muffin tins, each cake is filled with smooth vanilla buttercream and a spoonful of Strawberry Filling for a sweet, reliable finish. Perfect for afternoon teas, café counters or any menu that needs a timeless crowd-pleaser.

Ingredients

For the Sponge

• 200g unsalted butter
• 200g caster sugar
• 200g self-raising flour
• 4 eggs
• 1 tsp baking powder
• 1 tsp Norohy vanilla extract
• 1–2 tbsp milk

For the Filling

• 180g Colac Bakestable Strawberry Filling
• Buttercream
• 150g unsalted butter
• 300g icing sugar, sifted
• 1 tsp vanilla extract
• 1–2 tsp milk

To Finish

• Icing sugar for dusting

Method

1. Preheat the oven to 180°C (160°C fan).
2. Grease a 12-hole muffin tin and line each cavity with a baking parchment circle or use cupcake cases if preferred.
3. Beat the butter and caster sugar together until pale and fluffy (3–4 minutes).
4. Add the eggs one at a time, mixing well and scraping the bowl after each addition.
5. Add vanilla.
6. Sift in the self-raising flour and baking powder. Fold gently until just combined.
7. If the batter feels very thick, add 1–2 tbsp milk to loosen slightly.
8. Divide the mixture evenly across the 12 cavities (about 55–60g batter each).
9. Bake for 18–22 minutes, or until risen, golden and springy to the touch.
10. Cool in the tin for 5 minutes, then transfer to a wire rack.

For the buttercream

1. Beat the softened butter until pale.
2. Add icing sugar gradually and continue beating until fluffy.
3. Add vanilla and a small splash of milk if needed for piping consistency.

Assembly

1. Once completely cool, slice each mini sponge horizontally in half.
2. Pipe or spoon a ring of buttercream around the edge of the bottom layer.
3. Add 1 generous teaspoon (12–15g) of Colac Bakestable Strawberry Filling inside the ring.
4. Place the top sponge back on.
5. Dust lightly with icing sugar.