Wednesday, 12 June 2013
Mini Very Berry Victoria Sponge cake
After all this tart baking, I decided I needed some cake. But not just any cake, mind you. And I didn't fancy doing a big lahh-dee-dahh cake either. I didn't know exactly what I wanted, I just wanted some cake. Then it hit me. Like a bat out of hell, I saw what I was looking for! Thanks to SupergoldenBakes this recipe hit the spot! Not only was it individually sized and just enough for one person to eat a whole cake themselves without really eating a ‘whole cake', but I got to bake it with an ingredient I'd never used before in a cake ...and with a method unorthodox to my little baking mind!! Oh, it's too much, can't take the excitement!! Instead of mixing with butter, we use cream; and instead of baking in your round cake tin we use a tin can! No?! Say what!? All you need to know is…
it works. End of story.
P.S: This cake was so fab’, the other half loved it! Remember, I told you about him, he hardly eats my type of cakes and biscuits, but scoffed two of them! So that's quite a big deal for me. It must be Christmas.
Mini Very Berry Victoria Sponge
Adapted from Supergolden bakes | Vanilla mini cakes
240ml / 1 cup whipping cream (plus extra for topping)
200 g / 1 cup Caster sugar
1 tsp vanilla flavouring
230 g plain flour + 10 g cornflour (1½ cups cake flour)
¼ tsp salt
2 tsp baking powder
115 g / 1 stick unsalted butter, at room temperature
250 g / 2 cups icing sugar
2 tbsp whipping cream
1 tsp vanilla flavouring
½ tsp lemon juice
200 g / 1 cup mixed berries (frozen type will do)
100 g / ½ cup Caster sugar
4 tin cans (about 400g/14 oz volume), scrubbed clean
Preheat the oven to 180°C / 350°F. Grease the tin cans with a little butter, then line the bottom and sides with baking paper and grease again.
Whip the cream until it holds soft peaks (this bit is quite important – try not to over-whip as the cream can curdle. Remember: ‘soft peaks’). Beat the eggs until frothy in a small bowl (using a hand whisk) then add to the whipped cream and beat together for a few minutes. Slowly add the sugar and finally the vanilla and continue whipping on high speed for 2-3 minutes.
Meanwhile, sift all the dry ingredients together in a bowl. Sift again over the batter and carefully fold using a large rubber spatula. Make sure you scrape the edges and bottom of the bowl. When all the flour is incorporated, pour the batter carefully into the tin cans – only fill halfway up.
Bake in the centre of the oven for 35-40 minutes. Test them with a skewer – it should come out clean and the cakes should be firm on top. Because of the unconventional method of baking, check them after 30 minutes – I found they needed at least 35. Leave them to cool completely before turning out on a wire rack. Slice into 3 (or more) layers. Slice the tops off to make the surface even and use this side as the base of your sponge cake.
To make the buttercream, put your softened butter and icing sugar in the bowl of your stand mixer. Mix well until fluffy then add the cream 1 tbsp at a time. Mix for several minutes and add the vanilla and lemon juice. Starting with the base cake layer, sandwich some buttercream between two layers. Repeat with the third layer on top.
To make the berry topping, simmer the mixed berries with the sugar on a low heat in a saucepan for 10 minutes. Stir carefully so as not to break up the fruit. Allow the mixture to cool and it will thicken nicely before applying to the top of your cakes. Decorate with a nice blob of whipped cream.