Victoria Sandwich Whoopie Pie Recipe
To prepare a delicious Victoria sandwich whoopie pie first heat the oven to 180°C (160° fan) gas 4.
Line 3 large baking trays with non-stick baking paper.
Beat the butter and sugar in a mixing bowl until light and fluffy. Gradually beat in the eggs until blended.
Sift in the flour and salt and gently stir in, until incorporated. Stir in the vanilla and milk.
Drop 2 tablespoons of the mixture at a time onto the baking trays, keeping them about 4 cm apart.
Bake for about 15 minutes, until golden and cooked through. Insert a skewer into the centre - it should come out clean.
Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.
For the raspberry filling
Whisk the cream until stiff.
Spread the flat side of a cold cake with the raspberry jam and put a spoonful of cream on top.
Place another half, flat side down, on top of the filling then press both halves together lightly.
Place 3 raspberries on top of each Victoria sandwich whoopie pie and sift a little icing sugar over the top.