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
Serves: 12-14 slices
- 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
- Handful of blueberries
- Lemon zest
- Preheat the oven to 150°C (fan assisted) and line two round cake tins.
- Make the sponges:
- Cream the butter and sugar together for 5 mins, then slowly add in your eggs and vanilla.
- Mix in the flour, baking powder and salt and when fully combined add the milk and lemon juice and zest.
- Toss your blueberries in the flour and then fold into you mix.
- Split the batter between your two tins and bake for 30-40 mins (do the toothpick test to check they’re done!).
- Leave to cool.
- Make the syrup:
- Heat the lemon juice and sugar until it has all dissolved and turned syrupy.
- Leave to cool down to room temperature.
- Make the blueberry Swiss buttercream:
- Blend the blueberries, push through a fine sieve and pop the mix to the side (discard the pulp)
- Whisk the egg whites and sugar together in a glass bowl until fully combined
- 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
- Continue whisking until the mix has cooled completely.
- Cube your butter and add bit by bit, mixing until smooth.
- 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.
- In the 1/3 mix bowl add in your blended blueberries and any food colouring – mix until fully incorporated and smooth.
- Level your sponges so they have flat tops.
- Put one on your cake board, fixing with a little of the buttercream.
- Poke a few holes in the sponge and brush over it with some of the lemon syrup.
- Cover with a layer of the plain buttercream.
- 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.
- Using a palette knife cover the entire cake and then pop in the fridge to set for an hour.
- 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.
- Decorate with fresh blueberries and some lemon zest.