Cassiefairy's thrifty lifestyle blog

Cassiefairy's thrifty little lifestyle blog – DIY crafts, sewing, food & fashion – what more does a girl need??


Pieday Friday Recipe – Mini victoria sponge cakes full of yummy jam

I made these mini cake treats this week and thought I’d share the recipe with you. I was inspired by the February inspiration challenge on LucyLovesYa blog – the starting point was this vintage berry necklace below:

Cassiefairy inspiration from lucylovesya blog fruity berries for Mini Victoria Sponge Cakes

This necklace made me think of my pot of hedgerow jam that I’d made myself and I thought it would go nicely in a victoria sponge. But where’s the fun in making a normal sponge cake? So I set about trying to make mini sponge cakes in a muffin mould rather than a cake tin. Here’s how I got on:

Ingredients: 110g/4oz softened butter or margarine, 110g/4oz caster sugar, 2 free-range eggs, 1 tsp vanilla extract, 110g/4oz self-raising flour, 1-2 tbsp milk

Cassiefairy baking Mini Victoria vanilla Sponge Cakes cooking recipe

  1. Preheat the oven to 180C/350F/Gas 4 and crease a silicone muffin mould. Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.
  2. Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the muffin moulds until they are half full and bake for 10-15 minutes – but keep an eye on them and use a cocktail stick to test if they are gooey or cooked in the centre.
  3. Remove from the muffin mould and once the cakes are cooled, cut them in half and spread with your homemade (or shop bought) jam – mine is hedgerow with apple and blackberry but strawberry jam would be equally yummy!
  4. Mix up some buttercream using butter and icing sugar and a drop of vanilla extract and spread on the opposite side of your mini sponges.
  5. Dust with icing sugar and serve to willing cake-testers.

Cassiefairy a few Mini Victoria Sponge Cakes baking cooking recipe afternoon tea

I can safely say that these cakes were super-tasty and turned out to be exactly the right portion size for me. And hubby is pretty grateful to Lucylovesya because he got to scoff the lot! I’ll definitely be making these miniatures next time I have an afternoon tea party with my girlies and I know they’ll love them too!

PLUS good news! I’ve finally launched my Pieday Friday Recipe book and it’s completely FREE! Yes, my lovely readers can download their very own e-book of my favourite Pieday Friday recipes – here’s the link to preview the book – please email me and I’ll send the E-book PDF file directly to you! There’s no catch, I just want to give something back to my lovely blog readers :) and it’s National Pie Week – what more of an excuse do I need?!

More Pieday Friday Blog Posts:


Recipe – Butterfly buns with a fruity surprise!

I made these cute butterfly buns last weekend as a birthday treat for my friend’s birthday and I personally can’t get enough of them, which is pretty dangerous – I can barely keep my hands off while I’m baking and decorating them! But I held back from scoffing the lot long enough to share them with my friends and to take a few photos to share with you.

I prepared 12 vanilla cupcakes with a standard sponge recipe and baked them in frilly paper cases. After they cooled I cut off the tops as normal for butterfly buns, but I also scoop down as I remove the tops in order to create a little dip in the cake for a nice blob of strawberry jam to hide in! I used vanilla butter icing to cover the jam and pushed the butterfly sponge into the icing and sprinkled a little edible glitter on top. You can use any kind of fruit preserve in the centre, and its a delicious surprise when someone bites into it! I think lemon curd and a lemon butter icing might be lovely – I’ll let you know when I try that one out, so watch this space!


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