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)
- Add the sugar to a large bowl and add the melted butter. Blend with a wooden spoon until smooth.
- Separate the egg yolks and whites. Beat until stiff the egg whites and set aside.
- Add the egg yolks to the sugar and butter mixture. Stir well with wooden spoon, beat energetically so the cake will be fluffy.
- Slowly add the sifted flour and incorporate it gradually.
- Incorporate the egg whites, one large spoonful at time. Try to keep the air as much as possible by using under-and-over motions.
- 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.
- Remove from tin and let cool.
Need for the filling:
50 gr butter, softened
50gr icing sugar
2 drops vanilla extract
- Beat the butter until smooth and creamy.
- Gradually beat in the icing sugar and the vanilla extract.
Assemble the mini Victoria Sandwiches:
- Cut out with cookie cutter (size 7cm) 8 circles.
- Spread the butter on one half.
- Layer raspberries and close with other half sponge.
- Dust with icing sugar.