Blueberry Cake

Blueberry Cake

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It was Mr C’s birthday and also our latest Pudsey & West Leeds Clandestine Cake Club so what to bake?

I decided on a Blueberry Cake but wanted to find a light vanilla sponge rather than do a Victoria sandwich recipe.  I looked on the internet and found a recipe that sounded interesting and the results were delicious.  This was a melt in the mouth sponge and I highly recommend you try it!

I did double the quantity and poured into two 24 cm round springform cake tins

4 eggs
2 cups sugar
1 tsp vanilla
1 cup whole milk
1/4 cup butter (lightly salted)
2 cups all-purpose flour (plain flour)
2 tsp baking powder
1/4 tsp salt

1. Beat eggs in large mixing bowl with paddle attachment for 4 minutes.  Do not skip this step!

2. Add sugar, and continue beating for another 4-5 minutes until light and fluffy.  Add vanilla and stir on low until just combined.

3. In a separate bowl, sift together dry ingredients.  Add to eggs and sugar on low speed until just combined.

4. In a saucepan, heat milk and butter on low heat just until butter is melted.  Add to batter, beat just until combined.

5. Pour into two greased and floured 8″ round cake pans.

6. Bake at 160/325 until the middle springs back when touched, or a toothpick inserted in the center comes out clean. Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely.

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I made some blueberry jam for the centre of the cake, this was made from fresh blueberries, fruit sugar, water and a small amount of pectin.  Boiled together in a pan until setting point was reached.

The frosting was made using 300g philadelphia, 50g unsalted butter, 800g icing sugar, 1 tsp vanilla essence.  The philadelphia and butter was mixed together and then the icing sugar and vanilla was added and whisked until light and fluffy with no lumps.

The blueberries on the top of the cake were soaked in Jura Scotch Whisky.

To create the colour on the sides of the cake, I put stripes of blueberry jam around the side of the cake and then swirled using a palette knife.

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My cake at Pudsey and West Leeds Clandestine Cake Club on Thursday 28 June 2012.  This was a Charity event to raise funds for the Yorkshire Kidney Research Fund http://www.YKRF.org

Join up free for Clandestine Cake Club at http://clandestinecakeclub.co.uk/groups/pudsey-west-leeds/

 Cake recipe found at http://www.cakeboss.com/CakeBossSpongeCake.aspx

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