Wednesday, 28 March 2012

Mini Vicky Sponges

The Victoria Sponge has been celebrated as one of the nation's most loved cakes. This simple sponge sandwich of jam and cream has won our hearts and it's easy to see why- easy to make and easy to eat!

Now, anyone who knows me, knows that I'm quite partial to my tea (sadly my stained yellow teeth are testament to that), and on such a fantastically sunny day, I've decided to make a spot of tea with a slice of the Queen's finest. Now I'm all about Berry love, but on a day like today, I think a bit of golden delight wouldn't go amiss- so I'm filling my sponges with honeyed apricots, and to make them a bit more fun, I'm dishing them out mini style. Great for a dinner party, and actually a really great way to make a humble Victoria Sponge feel like royalty.


  1. Hi Melissa!

    Shinal here...this looks amazing - where is the recipe?


    1. Hello my lovely! Yes, in my haste to eat, I did not actually post the recipe!

      Here you go:

      For the cake:
      1. 4 oz sugar
      2. 4 oz margarine
      3. 4 oz self raising flour
      4. 2 eggs

      Mix the margarine and sugar with an electric whisker. Then add the eggs, one at a time and whisk again until all of the sugar particles have been dissolved. Now sift in the flour and gently fold in. Now you just butter a cake tray (one which is wide, as opposed to small and tall), and pour your batter in.

      For the jam- just get some apricot jam and grate a small bit of cinnamon over it. Mix well. For the cream, I have just used simple squirty crew.

      Now to assemble. Once the cake has cooled, take a cutter and cut the base of the sponge cake. You should be able to make about 8 circles. Now add a spoonful of jam and squirt of cream, and sandwich with the top sponge layer. Finally add another squirt of cream and a few drops of jam. Yummmmy!