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Blueberry and cream sponge cake
Blueberry and cream sponge cake
"Sponge cake, as the name suggests, is supposed to soak up the filling/syrup/drizzle/jam/cream. I came up with this wonderful dessert concept of lightly roasted blueberries oozing purple sweetness into the biscuit base. So far so lovely – but that would leave the top layer dry as a history handbook. I did briefly consider multiple-decking the layers, each saturated with the blueberries, but whichever way I looked at it, the topmost crust would be dry. I gave up in the end: standard two layers with the fruit and cream in the middle. Icing sugar on top. Sliced into thick wedges. Served with extra whipped cream. And you know what? Absolutely delicious."
Yields12 slices
Preparation Time30 min
Cooking Time40 min
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Edmund K
Sep 30, 2017
I love British recipes, though I normally have to spend time searching out ingredients that are common as dirt in England, but difficult to impossible to find over here. Caster sugar is carried by Fresh Market in my area, but double cream is just nonexistent. I know heavy cream here is a reasonable substitute, but does anyone have other suggestions? The idea of roasting the blueberries beforehand is new to me, and interesting. I definitely want to give this cake a go.
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