Blueberry Cake

Name: Blueberry Cake
Ingredients: 4 None eggs, separated; 1/2 None vanilla pod, seeds scraped out with the back of a knife; 100 g + 2 tbsp caster sugar; 40 g butter; 100 g plain flour; 100 g cornflour; 1 heaped tsp baking powder; 3 tbsp + 250g blueberries; 150 g icing sugar; 500 g cream cheese; 1 None lemon, juice and grated zest

11 ingredients

2 steps

Ingredients

4 None eggs, separated
1/2 None vanilla pod, seeds scraped out with the back of a knife
100 g + 2 tbsp caster sugar
40 g butter
100 g plain flour
100 g cornflour
1 heaped tsp baking powder
3 tbsp + 250g blueberries
150 g icing sugar
500 g cream cheese
1 None lemon, juice and grated zest

Directions

1

Preheat oven to 325°F. Grease and flour a 10 inch springform pan. Mix egg yolks and vanilla bean seeds. In a separate bowl, beat egg whites and 2 tbsp water, gradually adding 1/2 cup sugar and a pinch of salt. Fold into egg yolk mixture. Mix together flour, cornstarch and baking powder, sift over the egg mixture and gently fold in. Add butter, in batches. Mix 3 tbsp batter with pureed blueberries and fold into remaining batter until streaky. Transfer to prepared pan and smooth. Bake for 25 mins, or until a skewer comes out clean. Allow to cool in pan for 3 hours.
2

To finish, beat powdered sugar with cream cheese for 5 mins until soft and spreadable. Fold in lemon zest. Remove cake from pan and cut in 1/2 horizontally. Spread 1/3 of cheese mixture over bottom cake and press second cake gently on top. Spread with remaining cheese mixture. Place lemon juice, 1/2 lb blueberries and remaining sugar in a saucepan and simmer gently for 10 mins. Allow to cool then spread over top of cake.