Blueberry Sponge Cake

Blueberry Sponge Cake

Plain sponge cake with blueberries and fresh cream. The blueberries may be substituted with strawberries, blackberries, apricots, etc…

Ingredients:

1 cup white sugar

125g soft butter

4 extra large eggs

1 tsp vanilla essence

1 tsp almond essence

1 1/2 cups cake flour

1 cup self-raising flour

2 tsps baking powder

1/2 cup milk

Topping:

1 cup sugar

250g blueberries

Juice of ½ lemon

500ml fresh cream

Method:

Preheat oven to 180 degrees Celsius

Grease 2 x 20cm baking tins with butter and sprinkle with flour

Cream sugar and butter until light and fluffy

Beat the eggs in one at a time

Add vanilla and almond essence

Add flour and baking powder, stir well to combine

Stir in milk and mix until the mixture is a smooth dropping consistency

Divide the mixture equally into the prepared tins and bake for 20 – 25 minutes

To check if cake is done insert a skewer in the middle of the cake, if it comes out clean it is done

Allow to cool slightly, turn out into a cooling rack to cool down completely

Meanwhile make the topping:

Pour the sugar into a heavy based pot over medium heat

Start stirring when the sugar starts to caramelised , stir until the sugar is dissolved and turned into syrup

Add ¼ cup of blueberries, cook and stir until the blueberries are soft and the mixture resembles jam

Add the lemon juice, stir and leave to cool completely

To assemble:

Sandwich the cakes together with whipped cream

Spread a generous layer of cream all over the cake

Pipe a topping of cream around the top and bottom of the cake

Pour the jam in the inside of the top piping

Sprinkle the rest of the blueberries over the jam

Cut into slices and enjoy 🙂

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Blueberry Sponge Cake