My 14yo loves to bake and is getting rather good at it, I may be in for some competition soon! She wanted to bake something inspired by the first episode of the latest series of The Great British Bake Off and chose Mini Victoria Sponges as they were lovely bite sized morsels.
We went foraging at the allotments yesterday and picked some wild blackberries, they were huge! Clearly all the sun with intermittent downpours this summer has resulted in a bumper crop.
Mini Victoria Sponges with Blackberry Cream
Makes 6
75g unsalted butter, softened
75g caster sugar
75g self raising flour, sifted
1 large free range egg, beaten
1 Tblsp milk
1 tsp vanilla bean paste or vanilla extract
200ml double or whipping cream
200g (or more) fresh blackberries
Grease a non-stick 12 hole muffin tin and preheat your oven to 200C/180C Fan.
Put the butter, sugar, flour, egg, milk, and vanilla into a bowl. Beat together with an electric beater until pale and creamy.
Spoon the mixture evenly into your prepared tin and bake for 8 - 10 minutes until golden. Keep an eye on them, they over bake really easily. Once baked, transfer to a wire rack to cool completely.
Keep back some blackberries for serving and decoration then lightly crush the rest. Whip the cream and fold through the crushed blackberries. Join the sponges together with the blackberry cream and serve immediately dusted with icing sugar or with a little more cream and a blackberry on top.
Grease a non-stick 12 hole muffin tin and preheat your oven to 200C/180C Fan.
Put the butter, sugar, flour, egg, milk, and vanilla into a bowl. Beat together with an electric beater until pale and creamy.
Spoon the mixture evenly into your prepared tin and bake for 8 - 10 minutes until golden. Keep an eye on them, they over bake really easily. Once baked, transfer to a wire rack to cool completely.
Keep back some blackberries for serving and decoration then lightly crush the rest. Whip the cream and fold through the crushed blackberries. Join the sponges together with the blackberry cream and serve immediately dusted with icing sugar or with a little more cream and a blackberry on top.
I'm entering this bake into The Great Bloggers Bake off hosted by Jenny on her blog. Each week bloggers will bake their interpretation of a recipe featured on The Great British Bake Off and link up their bakes.
I'm also entering this bake into Simple and in Season, created by Ren and hosted this month by Elizabeth.
these look lovely - i love the look of mini cakes such as these but not sure i have the patience to make them myself, so well done to you!
ReplyDeletethanks for linking up and i look forward to seeing your biscuits next week? x
Wow, they look amazing. I will save this recipe to try soonest :-)
ReplyDeletexoxo
www.cookwithdesy.com
Oh delish! Always have so many blackberries at this time of the year, will have to put some to use in this way, yum!
ReplyDeleteThose blackberries look lovely and juicy and the little mini cakes are so cute. Well done to your daughter.
ReplyDeleteThese are so adorable! How lovely to have a child who is such a keen baker - I really ought to encourage my own son to bake more often. Thanks for linking up with Simple and in Season
ReplyDeleteThese look amazing. I love blackberries and I really like that these aren't as huge as other supposedly mini cakes.
ReplyDeleteI love blackberries with cream and cake, they are a great combination x
ReplyDeleteI am TOTALLY making these!
ReplyDeleteThe brambles in my park are loaded with massive berries this summer, I'm adding these to my baking list this month!
ReplyDeleteThese sound & look delicious! #GreatBloggersBakeOff2014
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