Mini Victoria Sponge Cakes for Valentine’s Day

These adorable heart shaped miniature Victoria Sponge cakes were inspired by my favourite BBC series Call the Midwife, if you haven’t seen it, it’s a heart warming series about a group of nurses and nuns working as midwives in the East end of London in the 1950’s. You’ll also notice Victoria Sponge being a regular part of the storyline, as it is clearly a favourite in the Nonnatus house.

Being a Canadian girl myself and born in the 80’s no less, I had no clue what Victoria Sponge was but I was intrigued and had to look it up. As it turns it’s a wonderfully simple but delicious British classic dessert often served at tea time. A Victoria Sponge is traditionally two round sponge cakes with whipped cream and strawberry preserves sandwiched inside, which is why it’s also sometimes called a Victoria Sandwich. I love desserts with fruit flavours and I was caught up in the idea of being in 1950’s London and just knew I needed to re-create the dessert. With Valentine’s Day right around the corner I decided to make a miniature heart shaped version, for my sweetheart! 

Mini Victoria Sponge Cakes

Serves 24

Cake:

2.5 Cups Butter Softened

2.5 Cups Caster or Superfine Sugar

2.5 Cups of All Purpose Flour

3 tsp Baking Powder

1/2 tsp salt

5 Eggs at Room Temperature

Filling:

Good Strawberry Preserves

Whipped Cream

 

Instructions:

Preheat oven to 350 degrees F. Prepare baking pans by spraying with cooking spray, this recipe makes 24 minis, I used disposable heart shaped mini tins made by Betty Crocker but you could use regular muffin tins as well.

Cream butter & sugar with a stand or hand mixer until pale and fluffy, add eggs, one at a time, beating well between each. In a separate bowl combine flour, baking soda and salt, then slowly add the dry mixture to the wet mixture using a spatula to fold it gently together.

Pour batter evenly into pans and bake for 18 minutes or until a cake tester comes out cleanly when inserted into the centre of a cake.

Cool in the tins for 5 minutes, then turn them out and allow them to cool completely on a wire rack. Once the cakes are cooled, slice them in half with a serrated knife and generously fill each with whipped cream and strawberry preserves, sandwich together and dust with powdered sugar for a finished look.

Enjoy!