Archive of BBC Food Recipes

Mini Victoria sandwiches

Prep time less than 30 mins
Cook time less than 30 mins
Makes 12
Dietary Vegetarian
From The Great British Bake Off
You could experiment with these pretty petits fours using any favourite sponge cake recipe.


  1. Preheat the oven to 190C/375F/Gas 5. Line two Swiss roll tins with greaseproof paper.

  2. For the jam, place the strawberries and sugar in a heavy-based saucepan, bring to a boil and cook for 10 minutes. Transfer to a bowl and set aside to cool.

  3. For the sponge, beat all of the ingredients in a bowl until light and fluffy. Spread the mixture out into a Swiss roll tin, flatten with a palette knife and bake in the oven for 18-20 minutes or until golden-brown and cooked through.

  4. Carefully turn the sponge cake out onto a wire rack, peel off the paper and set aside to cool.

  5. For the buttercream, sift the icing sugar into a bowl. Add the butter and milk and beat until smooth. Spoon the buttercream into a piping bag fitted with a small star nozzle.

  6. Cut 24 x 5cm/2in circles from the sponges, then cut each circle into two sandwich halves. Spread twelve halves with the strawberry jam and pipe on a little buttercream. Sandwich together with the remaining sponge circles. Dust icing sugar over the top of each sandwich.


For the jam

  • 450g/1lb strawberries, chopped
  • 300g/10½oz jam sugar

For the sponge

  • 225g/8oz self-raising flour
  • 4 free-range eggs
  • 225g/8oz caster sugar
  • 225g/8oz margarine
  • vanilla extract

For the buttercream

  • 250g/9oz icing sugar, plus extra for dusting
  • 65g/2¼oz butter
  • 1 tbsp milk

Shopping List

Mini Victoria sandwiches

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

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