MINI LEMON AND BLUEBERRY VICTORIA SPONGE CAKES

Name: MINI LEMON AND BLUEBERRY VICTORIA SPONGE CAKES
Total time: 90 min
Ingredients: 175 g Lurpak® Unsalted Cultured Butter, softened; 175 g granulated sugar; 3 large free range eggs; ½ tsp vanilla essence; 175 g self-raising flour, sieved; 100 g fresh blueberries, the smaller the better or cut in half if too large; 250 ml double cream; 100 g mascarpone; 50 g icing sugar; 1 lemon (juice and zest); empty unit blueberry jam; empty unit icing sugar to dust

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MINI LEMON AND BLUEBERRY VICTORIA SPONGE CAKES Method Preheat the oven to 190C/170C fan/gas mark 5. Lightly grease a 12 cup mini cake tin.

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Ingredients

175 g Lurpak® Unsalted Cultured Butter, softened
175 g granulated sugar
3 large free range eggs
½ tsp vanilla essence
175 g self-raising flour, sieved
100 g fresh blueberries, the smaller the better or cut in half if too large
250 ml double cream
100 g mascarpone
50 g icing sugar
1 lemon (juice and zest)
empty unit blueberry jam
empty unit icing sugar to dust

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MINI LEMON AND BLUEBERRY VICTORIA SPONGE CAKES

Ingredients

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