Mini Victoria cake sandwiches
Light sponge sandwich cakes filled with homemade strawberry jam and smooth buttercream, baked until golden and finished with a dusting of icing sugar.
Updated : 30 December, 2025
Easy
About 30 min.
Ingredients
For the jam
450 grams
Strawberry
300 grams
Sugar
For the sponge
225 grams
Self-raising flour
4
Eggs
225 grams
Sugar
225 grams
Butter
1 teaspoon
Vanilla extract
For the buttercream
250 grams
Powdered sugar
65 grams
Butter
1 tablespoon
Milk
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 190C and line two Swiss roll tins with greaseproof paper.
Step 2
To make the jam, put the strawberries and sugar into a heavy-based saucepan. Bring to the boil and cook for 10 minutes, stirring occasionally, until thickened. Transfer the jam to a bowl and leave to cool.
Step 3
For the sponge, place all of the sponge ingredients into a bowl and beat until the mixture is pale, light and fluffy. Spread the batter evenly into the prepared Swiss roll tins, smoothing the surface with a palette knife. Bake in the oven for 18-20 minutes, or until golden-brown and fully cooked through.
Step 4
Carefully turn the sponges out onto a wire rack, peel away the baking paper and leave them to cool completely.
Step 5
To make the buttercream, sift the icing sugar into a bowl. Add the butter and milk and beat until smooth and creamy. Spoon the buttercream into a piping bag fitted with a small star nozzle.
Step 6
Using a cutter, stamp out 24 circles, each 5cm/2in in diameter, from the cooled sponges. Slice each circle horizontally to create sandwich halves. Spread strawberry jam over twelve of the halves, then pipe a small amount of buttercream on top. Sandwich together with the remaining sponge halves.
Step 7
Finish by dusting the tops of the sandwiches with icing sugar before serving.
Author note
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