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Miniature Victoria Sponge Cakes

Published: 23rd April 2020

This St George's day pack your picnic basket and head into your garden to enjoy sandwiches and sweet treats in the glorious sunshine. Add a twist to a quintessential British bake with these Miniature Victoria Sponge Cakes, which are easier to serve and perfect for picnics.

Makes 12

For the Cakes:

  • 175g of unsalted butter
  • 175g caster sugar
  • 175g self-raising flour
  • 3 free-range eggs
  • 1 tsp vanilla extract

For the Filling:

  • 115 grams icing sugar
  • 55 grams unsalted butter
  • 1 tsp vanilla extract
  • Jam (Any flavour)

Victoria sponge cake picnic

Method:

  1. Preheat the oven to 190° C and lightly grease and line 12 ramekins with greaseproof paper.
  2. Cream the butter and caster sugar together until fluffy and pale.
  3. Gradually add the egg, vanilla extract and sifted flour to into the mix, one tablespoon at a time. Folding in the ingredients until the mixture is smooth.
  4. Divide the cake mixture between the 12 individual ramekins and level with a spatula or spoon.
  5. Bake for 15 minutes at 190c or until the cakes are golden and bounce back when touched.
  6. Transfer the cakes onto a wire cooling rack and leave to cool completely.
  7. Whilst waiting for the cakes to cool, cream together the icing sugar, butter and vanilla extract until smooth and fluffy.
  8. Once the cakes are cool, half each cake horizontally with a bread knife.
  9. To decorate, take an icing bag and ice the bottom tiers of the cakes, then drizzle with jam and place the cake tops back on.
  10. Sift lightly with icing sugar and serve with English breakfast tea.

For the Kids:

Whilst outside, why not make the most of the weather by hosting a dragon egg hunt? Hide ‘dragon eggs’ around the garden (try painting some pinecones gold) and create some dragon footprints in the grass using loose soil.


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