Mini Victoria Sandwich Cake

11 Nov

This has to literally be the easiest recipe ever and with the most delicious results. It only needs 4 ingredients and even the quantities are not set. It is such a classic and if you know how to whip this up, you’ll be set for any occasion. I decorated mine traditionally, with jam, cream and icing sugar but you could pretty much sandwich the cakes together with whatever you want, such as lemon curd, nutella, stewed fruit or cream cheese frosting. I could literally go on and on and on! I hope you like this and comment below if you need to ask any questions.

Mini Victoria Sandwich Cake (I made 3 mini sandwiched cakes)

1 egg

butter, softened

caster sugar

self raising flour

jam, cream and icing sugar, to decorate

  • Preheat the oven to 170ºc/340ºf and grease and line a tin of your choice. It all depends on how big or small your eggs are, sorry its so vague!
  • Firstly, weigh your egg before you crack it and then weigh out equal amounts of the butter, sugar and flour. For example, my egg weighed 60g and then I weighed out 60g of butter, sugar and flour.
  • In a medium bowl, cream together the softened butter and sugar with a wooden spoon or electric beater until until pale and fluffy.
  • Crack the egg into a little bowl and beat lightly. Add half of the egg to the creamed mix and beat until incorporated then sieve in half the flour and beat to incorporate. Repeat the steps.
  • Spoon the mixture into your prepared tin and bake in the oven until golden on top and a skewer inserted in the middle comes out clean. My mini ones took about 22mins.
  • Let cool and decorate!


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