Lemon and Blueberry Cake

blueberry

So I think it’s fair to say I’ve become a little obsessed with entremets so I’m trying to get back into making sponge cakes again. I recently did a rather lovely red velvet cake, and this is my take on a lemon and blueberry sponge cake that I made for a friend’s babyshower.

Lemon and Blueberry Cake

Makes: 10” round cake

Time: 1-2hrs

Serves: 12-14 slices

Cake ingredients:

  • 230g unsalted butter at room temperature
  • 325g caster sugar
  • 4 large eggs
  • 2 Tbsp vanilla extract
  • 450g plain flour
  • 4 Tsp baking powder
  • 1 Tsp salt
  • 250ml milk
  • 3 lemons (zest and juice)
  • 250g blueberries
  • 1 Tbsp plaing flour for dusting blueberries

Lemon syrup ingredients:

  • 75g lemon juice
  • 75ml caster sugar

Blueberry Swiss Meringue Buttercream ingredients:

  • 6 large egg whites
  • 200g caster sugar
  • 550g unsalted butter atroom temperature
  • 2 Tsp vanilla extract
  • 100g blueberries
  • Blue food colouring

Decorations:

  • Handful of blueberries
  • Lemon zest

Recipe:

  1. Preheat the oven to 150°C (fan assisted) and line two round cake tins.
  2. Make the sponges:
    1. Cream the butter and sugar together for 5 mins, then slowly add in your eggs and vanilla.
    2. Mix in the flour, baking powder and salt and when fully combined add the milk and lemon juice and zest.
    3. Toss your blueberries in the flour and then fold into you mix.
    4. Split the batter between your two tins and bake for 30-40 mins (do the toothpick test to check they’re done!).
    5. Leave to cool.
  3. Make the syrup:
    1. Heat the lemon juice and sugar until it has all dissolved and turned syrupy.
    2. Leave to cool down to room temperature.
  4. Make the blueberry Swiss buttercream:
  1. Blend the blueberries, push through a fine sieve and pop the mix to the side (discard the pulp)
  2. Whisk the egg whites and sugar together in a glass bowl until fully combined
  3. Place your glass bowl over a saucepan a third full with water and bring to the boil. Whisk the mix constantly and remove fromthe heat when it reaches 160f
  4. Continue whisking until the mix has cooled completely.
  5. Cube your butter and add bit by bit, mixing until smooth.
  6. Add the vanilla and then split the mix into 2 bowls, one with 1/3 of the mix, the other with the remaining 2/3rds.
  7. In the 1/3 mix bowl add in your blended blueberries and any food colouring – mix until fully incorporated and smooth.
  1. Assemble:
    1. Level your sponges so they have flat tops.
    2. Put one on your cake board, fixing with a little of the buttercream.
    3. Poke a few holes in the sponge and brush over it with some of the lemon syrup.
    4. Cover with a layer of the plain buttercream.
    5. Place the second sponge on top and do the same as before, poke holes, brush with syrup and then cover with a thin layer of plain buttercream.
    6. Using a palette knife cover the entire cake and then pop in the fridge to set for an hour.
    7. When the crumb coat has hardened you can do your final coat of buttercream. I piped the blueberry flavour on the bottom of the sides and plain from there on up and over the top. Once you’ve got a neat coat over the cake dip your palette knife in hot water, wipe with some kitchen towel and then smooth it all out – it gives a great finish.
    8. Decorate with fresh blueberries and some lemon zest.
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