Ingredients for the sponge
175g/6oz unsalted butter, at room temperature, plus extra for greasing
175g/6oz caster sugar
3 large free-range eggs, beaten
1 tsp vanilla extract
175g/6oz self-raising flour
300ml/10½fl oz double cream
Icing sugar, for dusting
Fresh raspberries or strawberries
140g/5oz butter, softened
280g/10oz icing sugar
1-2 tbsp milk
few drops food colouring
Preheat the oven to 190C(170C fan)/375F/Gas 5.
Lightly grease the tins with butter.
To make the cakes, cream the butter and caster sugar together until the mixture is pale and light. Gradually add the beaten eggs, mixing well between each addition. Add the vanilla extract and mix to combine.
Sift the flour into the bowl and fold in carefully.
Divide the mixture between the mini sandwich tin cups and level with a teaspoon.
Bake on the middle shelf of the oven for about 15 minutes until golden-brown and springy to the touch.
Leave the cakes to cool in the tin for two minutes and then ease onto a wire cooling rack and leave to cool completely.
Whip the cream to soft peaks and spoon into a piping bag fitted with a small plain nozzle.
Cut each cake in half horizontally with a bread knife.
To make the icing, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.
Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Beat in the milk, if necessary, to loosen the mixture. Stir in the food colouring until well combined.
Pipe the icing into the middle of each cake base, place the sponge tops on and lightly sift icing sugar over the cakes. Adorn with a fresh rasperry or strawberry.