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Tiny Cakes - Bite sized Victoria Sponge

Is an afternoon tea even complete without a Victoria Sponge? We certainly don't think so! At Craft & Crumb we adore an afternoon tea and tiny cakes so we decided to give the traditional Victoria Sponge a tiny heart shaped twist. 


  • 130g caster sugar 
  • 225g self-raising flour
  • 4 eggs
  • 2 tsp baking powder
  • 225g butter at room temperature
  • Icing sugar to dust for serving
  • Pink Gel food colour
  • Strawberry jam
  • Whipped cream
  • Heart shaped cookie cutter


    1. Preheat the oven to 180C. 
    2. Line your cake tin with baking paper.
    3. Mix the sugar and butter together until it's fluffy. Next add in the eggs, flour, baking powder and vanilla extract and mix with a hand mixer until it is all combined. 
    4. Add in your food colouring and mix until the colour is the correct shade.
    5. Pour into tin and bake for 25 minutes.
    6. Once cooled, wrap in cling wrap and place in the fridge for about an hour.
    7. Remove from fridge and using your cookie cutter, cut out your heart shapes and then carefully cut each heart in half. 
    8. On the bottom layer, spread a layer of strawberry jam and pipe on the cream. Then gently place the top heart, crust side down, on top. Make sure your don't squash the piped cream.
    9. Dust icing sugar over the top to serve.