- 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.
- 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.
- 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 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.
- 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.
- 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!