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Mini Elizabeth Sponge Cakes

  • Cooking time30 minutes
  • Prep time30 minutes
  • Servings14 portions
recipe image Mini Golden Victoria Sponges


  • 225 grams Stork
  • 225g (8 oz) caster sugar
  • 4 eggs, medium
  • 225g (8 oz) self-raising flour, sieved
  • 1 teaspoon baking powder
  • 2 tablespoons jam
  • 150ml Elmlea double (Whipped), whipped caster or icing sugar, to dredge

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Preheat the oven to 180° C, (160 â 170° C fan), Gas mark 4.
  2. Place all cake ingredients in a mixing bowl and beat together until smooth.
  3. Place heaped tablespoons of the mixes in 12 muffins cases.
  4. Bake in centre of the preheated oven for 20 - 25 minutes.
  5. Turn out, remove paper and cool on wire tray. When cold remove the cakes from the cases and cut in half horizontally.
  6. To finish, fill with the jam and whipped Elmlea and a dusting of icing sugar.