Mini Victoria Sponge cakes with Redcurrant Curd

redcurrant curd sponge

Mini Victoria Sponge with Redcurrant Curd

Unfortunately I can’t claim the credit for the inspiration or for the recipe for redcurrant curd – that honour goes to The Monday Baker: check out her site for some great inspiration!

Last year I picked redcurrants and then didn’t really know what to do with them, being too lazy to make redcurrant jelly, so I was really pleased to see a recipe for redcurrant curd – what a great idea! I have been eating it on toast and thought it might be good in a Victoria sponge. Instead of one large cake I made these mini ones for a change, but the principle is exactly the same.

redcurrant curd

Redcurrant curd sponge filling

If you have a tin for making mini Victoria sponges you will probably need to adjust the quantities to use three eggs. Otherwise, for one large Victoria sponge you will need:


225g butter

225g caster sugar

4 eggs

1 teaspoon vanilla essence

225g SR flour


Set the oven to 180°C and grease and line two 8″ sandwich tins (or your mini Victoria sponge tray).

Cream the butter and sugar until pale and creamy.

Add the eggs, one by one, and the vanilla essence.

Fold in the flour but take care not to overwork.

Divide the mixture equally between the two tins and gently level.

Bake for around 20 minutes or until the cakes are golden and firm to the touch.

Allow to cool briefly in the tins before turning out onto a wire rack to cool fully.

redcurrant curd

Victoria sponges with redcurrrant curd

If you would like the recipe for redcurrant curd, you can find it here.

Make sure you fill your cakes when they are completely cold or they will melt the curd. And if you don’t want the filling to run down the sides, make sure you only spread the redcurrant curd partway to the edges: the top layer will push it to the edges when you put it on.

Finish with a sprinkle of icing sugar and some redcurrants if you have saved some.

After making the redcurrant curd I decided I was inspired enough to make the effort to make some redcurrant jelly this year – I will report back!

redcurrant curd

Categories: Baking, Fruit, Fruit picking, Jam making and Preserves, Recipes

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19 replies

  1. Beautiful! The red currant curd is a lovely idea too.

  2. The mini sponges look so lovely, and redcurrant curd would be a delicious filling.

  3. We love red currants and this is so pretty. Nicely done!

  4. What a beautiful recipe! Yum! I haven’t eaten redcurrants for… years? Decades? Argh. We don’t get them over here in Aussieland so my last memories were eating them at my aunt’s house in Oxfordshire. They’re so stunningly beautiful though… like little red jewels. Love this recipe. It’s a perfect use for gorgeous ripe redcurrants. Love that last photo of the sponge with the redcurrant curd oozing out. Divine! x

  5. These look very sophisticated! Much neater than my recent cake making. Glad you enjoyed the curd – I think I prefer it to redcurrant jelly now. Thanks for the credit. 🙂

  6. Oh my gosh the pictures are so beautiful! This recipe sounds amazing!

  7. I love the last photo, mini cute and yet so sophisticated with fresh redcurrant hat! 😀

  8. Wow, they look and sound amazing! Brilliant photo of the finished cake too – straight out of Delicious magazine 🙂
    Jones x

  9. amazing! and the red currant curd is genius! my in-laws grow red currants… must pay a visit to them next summer and do some berry picking!


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