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."

Preparation Time30 min

Cooking Time40 min