Sharing namesake with royalty, the Victoria Sponge Cake is a high rising favourite with a sweet pop of zesty lemon. Layered with a rich curd cushioned between fluffy sponges, followed by a dusting of icing sugar, these cherished cakes are famed for their versatility. Our traditional recipe, for Mini Lemon and Blueberry Victoria Sponge Cakes, scales this longstanding classic into bite-sized treats – a guaranteed crowd-pleaser.
- Preheat your oven to 190°C or 170°C fan-forced. Lightly grease your 12-cup mini muffin tin.
- In a large bowl, whisk the butter and sugar together with an electric whisk until light and fluffy.
- Whisk in the eggs, one at a time. If the mixture curdles, mix in a tablespoon of flour.
- Fold in the flour gently. Spoon the mixture into the prepared muffin pan, half way up each cavity.
- Dot each cake with a couple of fresh blueberries. Reserve the rest for decoration.
- Bake for about 15 minutes on the middle shelf, making sure a skewer comes out clean.
- Leave the cakes to cool in the tin for 5 minutes and then remove and finish cooling on a wire rack.
- In the meantime, whip the double cream to soft peaks. Add in the mascarpone, icing sugar, lemon juice and zest and then continue whipping until stiff peaks. This will happen very quickly so be careful not to over beat the cream.
- Once the cakes have cooled completely, cut them in half horizontally. Spread the bottom half of each cake with a tablespoon of mascarpone cream, a teaspoon of blueberry jam and 3 fresh blueberries. Sandwich with top half of the cakes.
- Dust with icing sugar and serve.