Very vanilla mini cakes

Method

1. Preheat the oven to 180c/350F. Spray the tin cans with cake release spray then line the bottom and sides with baking paper and spray again.
2. Whip the cream until it holds 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.
3. 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.
4. Bake at the centre of the oven for 35-40m. 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 best 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. You will probably need to slice a bit off the top to make them even.
5. To make the buttercream, put your softened butter and icing sugar in the bowl of your stand mixer. Carefully scrape the seeds out of a vanilla pod and add. Mix on high (you may want to cover the bowl) until fluffy then add the double cream 1 tbsp at a time. Mix for several minutes and add the lemon juice and food colouring if using.
6. Put the frosting in a piping bag fitted with a large star nozzle and pipe over the mini cake layers. Sandwich 2 layers together, top with a third and pipe some frosting on top. Decorate with sprinkles, fresh strawberries or whatever takes your fancy!