There is nothing more classic in the world of cakes than a Victoria sponge, and I’ve created these mini versions (with a few NatureDoc twists) to celebrate the Coronation of King Charles III.
These individual cakes will make a welcome contribution to any celebration big or small. Made with spelt flour and honey, they have a soft nutty flavour without being too sweet. The jam is full of strawberries and elevates these cakes to the royal occasion!
You could make the cakes a day before the big day but make sure you decorate them on the day as the fresh cream will not keep well. I’ve not gone for complicated decorations but please feel free to let your creativity run wild!
Spelt is an ancient grain from the wheat family and is softer and makes more tummy friendly flour than wheat flour. If you need to make these gluten-free then use a gluten-free flour blend.
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Mini Victoria Sponges
- Preheat the oven to 160°C (fan). Grease and line a 23cm square baking tin.
- Using an electric hand mixer, in a large mixing bowl, cream the butter until it is pale and fluffy. Beat in 3 tbsp of the spelt flour.
- Add the eggs, one at a time, beating well between each addition. The mixture will probably look curdled, but keep beating and add an extra tablespoon of the flour, and it will come back together into a smooth batter.
- Sift the remaining spelt flour and baking powder into the mixing bowl, then add the honey and vanilla extract, and fold gently to combine.
- Tip the mixture into the prepared cake tin, and bake for 30-35 minutes, until the cake is golden, springy and a cake tester comes out clean. Leave in the tin for a few minutes then remove to a wire rack to cool completely.
- Whilst the cake is baking, make the chia jam. Put the strawberries, chia seeds and honey into a small saucepan, and cook on a medium heat until it thickens to a jam consistency (this should take 5-8 minutes). Remove from the heat and leave to cool.
- Whip the cream to stiff peaks and pop into the fridge ready for assembly.
- When the cake and the jam are completely cool, use a 6.8cm round cutter to cut 9 rounds of cake. Split each round into two using a sharp knife. Spread the bottom half with whipped double cream, top with chia jam, and pop the cake top back on. Repeat until all the mini cakes are assembled, then dust the tops with icing sugar. Top with extra decorations to suit the theme of your event!
- Dairy-free: use Naturli Vegan spread instead of butter and use Biona Organic Coconut Whipping Cream instead of whipping cream
- Gluten-free: use Doves Farm gluten-free flour or similar
- To reduce the sugar use Bonraw Xylitol Icing Sugar instead of icing sugar
- As these cakes are filled with fresh cream, they should be eaten on the day they are made. If you refrigerate them, the cakes will harden. If you want to decorate them the day before your event, you could use buttercream instead
- You could use this recipe to make one large round cake; prepare 2 x 20cm cake tins and divide the cake mixture between them. Bake for around 25-30 minutes.