Mini Golden Victoria Sponges

Not a fan of whipped cream? Try filling these with a light buttercream-style icing made with Stork.

  • Preparation Time30 mins
  • Cooking Time30 mins
  • Serves12
  • DifficultyEasy

For the sponge

225g (8 oz) Stork tub
225g (8 oz) castor sugar
4 eggs, medium
225g (8 oz) self-raising flour, sieved
1 teaspoon baking powder

For the filling

2 tablespoons jam
150ml whipped cream
Caster or icing sugar to dredge

Preheat the oven to 180°C, (160-170° C fan), Gas mark 4.

Place all cake ingredients in a mixing bowl and beat together until smooth.

Place heaped tablespoons of the mixes in 12 muffins cases.

Bake in centre of the preheated oven for 20 - 25 minutes.

Turn out, remove paper and cool on wire tray. When cold remove the cakes from the cases and cut in half horizontally.

To finish, fill with the jam and whipped cream and a dusting of icing sugar.


Recipe courtesy of Stork

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