let’s bake cake: mini Victoria sandwiches

Let’s bake! Part of a trilogy of cake making, my first cake post is a classic: mini Victoria sandwiches with a butter filling and fresh raspberries.

I am not a regular baker but I do find myself more and more drawn to making cake. I started with a basic batter called “quatre quarts” in French as it’s 4 ingredients of the same weight: simple!

I also have a savoury cake with zucchini and made an attempt to bake a chocolate beetroot cake. Soon on the blog!

“Let them eat cake” well yes Madame, let’s indeed. I have to be honest I ate the entire afternoon the rest of the cake while taking pics and working on the post. Calorie bomb or what!

Need for 4 mini sandwiches:


180 gr flour

180 gr sugar

180 gr melted butter

180 gr eggs (about 3)



  1. Add the sugar to a large bowl and add the melted butter. Blend with a wooden spoon until smooth.
  2. Separate the egg yolks and whites. Beat until stiff the egg whites and set aside.
  3. Add the egg yolks to the sugar and butter mixture. Stir well with wooden spoon, beat energetically so the cake will be fluffy.
  4. Slowly add the sifted flour and incorporate it gradually.
  5. Incorporate the egg whites, one large spoonful at time. Try to keep the air as much as possible by using under-and-over motions.
  6. Pour into buttered and with baking paper lined square baking tin (24cm by 24 cm) and bake in pre heated oven at 180C degrees for 25 minutes. A knifepoint should be dry when pricked into the centre.
  7. Remove from tin and let cool.

Need for the filling:

50 gr butter, softened

50gr icing sugar

2 drops vanilla extract


  1. Beat the butter until smooth and creamy.
  2. Gradually beat in the icing sugar and the vanilla extract.

Assemble the mini Victoria Sandwiches:

  1. Cut out with cookie cutter (size 7cm)  8 circles.
  2. Spread the butter on one half.
  3. Layer raspberries and close with other half sponge.
  4. Dust with icing sugar.


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