Mini Victoria Sponges


  • 200g/7oz Flour
  • 200g/7oz Caster Sugar
  • 200g/7oz Avonmore Butter at Room Temperature
  • 1 tsp baking powder
  • 4 x Golden Irish Free Range Fresh Eggs
  • 2 tbsp Avonmore milk


  • 3-4 tbsp Folláin No Added Sugar Raspberry Jam
  • 170mls Avonmore Whipped Cream


  1. Preheat oven to 180°C. Prepare muffin tin with cases.
  2. In an electric mixer simply add all the ingredients and beat to form a smooth
  3. Divide the mixture between the cases. An ice cream scoop
    can help with this.
  4. Bake in the preheated oven for 10-12 minutes. (gas mark 4, 350°F/180°C) until golden brown. Cool on a wire rack.
  5. When cool, slice the top off each bun and fill with a tsp of Folláin Jam and a dollop of Avonmore Whipped Cream and replace the lid.

    Recipe courtesy of Love Irish Food


4.00 avg. rating (76% score) - 2 votes

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