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Classic little cakes that form a quintessential part of any afternoon tea, these Mini Victoria Sponge Finger Cakes (Copycat Mr Kipling) are a delight! For those who are UK based, you may be well acquainted with the idea of those mini cakes from a particular brand…
These are super easy to make and don’t contain cream – in the style aforementioned. You could easily add fresh whipped cream if you feel like it! There is, however, a gentle sugar soak that goes on to keep the cakes moist and sweet.
Make these in an 8″ square cake tin, then slice in half and place one layer on top of the other. Alternatively, use two 2l loaf tins. After baking, we slice, spread a little of that sugar syrup, then layer on the jam. Dust with icing sugar then serve! These look super cute alongside a classic afternoon tea spread!
For these Mini Victoria Sponge Finger Cakes (Copycat Mr Kipling), I use a basic 8′ square pan (I like this one). I also recommend a good stand mixer or high speed mixer (like this one) to make the cake mixture. If you want more fun cake recipes, check out this Apple Cinnamon Crumble Cake or this Chocolate Meringue S’Mores Cake. For videos and baking inspiration, head on over to my Instagram.
Mini Victoria Sponge Finger Cakes (Copycat Mr Kipling)
Ingredients
- 110 g Granulated Sugar
- 110 g Butter Softened
- 2 Medium Eggs
- 1 tsp Vanilla Extract
- 110 g Plain Flour
- 1 tsp Baking Powder
- 1 tbsp Milk
To Fill/Dust
- 50 g Granulated Sugar
- 60 ml Water
- 2 tsp Vanilla Extract
- 3 tbsp Raspberry Jam
- Icing Sugar
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line/Grease an 8" square tin.
- In a large bowl, or the bowl of a stand mixer, cream together the butter and sugar on a high speed for 3-5 minutes. Add the eggs, one at a time and the vanilla.
- Add in the flour and baking powder and fold together until combined. Add the milk. Pour into the lined tin and bake 25-30 minutes, until golden on top and a skewer inserted comes out clean.
- While the cake is baking, make the syrup by bringing the water, sugar and vanilla to a boil over a medium heat. Once the sugar has dissolved, turn off the heat and let the syrup cool.
- When the cake has cooled, ensure the top is flat (cut across if not – scraps can be eaten). Spread the syrup over the two halves that will be sandwiched together (I use what was the base to form the top as it is flat).
- Spread the jam over the top of one of the cake halves and sandwich together. Brush over a little more of the syrup if any remains, dust with a little icing sugar, and slice into 5-6 fingers!
