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This superbly light sponge cake makes a wonderful afternoon treat with a cuppa, or try it as a dessert served with lashings of cream.
Ingredients
- For the génoise sponge
-
- 250g/9oz
caster sugar - 8 medium free-range
eggs - 250g/9oz
plain flour - 50g/1¾oz
butter, melted
- 250g/9oz
- For the blueberry compôte and vanilla cream
-
- 250g/9oz
blueberries - 100g/3½oz
caster sugar - 500ml/18fl oz
double cream - 1
vanilla pod, cut in half lengthways and seeds scraped out icing sugar, for dusting
- 250g/9oz
Preparation method
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Preheat the oven to 180C/350F/Gas 4. Grease and line two 22cm/9in round cake tins.
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For the génoise sponge, place the sugar and eggs in a large bowl and whisk until thick and pale.
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Fold in the flour and melted butter and divide between the prepared cake tins.
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Bake in the oven for 20-30 minutes, or until the cakes are risen and springy to the touch. Remove from the oven and set aside to cool. When cool enough to handle, turn out on to a wire rack to cool completely.
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For the blueberry compôte and vanilla cream, place the blueberries, sugar and four tablespoons of water in a small saucepan. Place over a medium heat and simmer for five minutes. Remove from the heat and set aside to cool and thicken.
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Place the cream in a large bowl and add the vanilla seeds. Whisk until thick.
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To serve, spread the cooled compôte over the top of one cake and top with the whipped cream. Place the other cake on top and dust with icing sugar.
Required techniques
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James Martin recipes from Saturday Kitchen
Less than 30 mins preparation time
10 to 30 mins cooking time
Makes 1 x 22cm/9in cake
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