It was my sister's birthday over the weekend so I thought that it would be the perfect chance to put together the first recipe for the new blog, so here it is!
Vanilla and Blueberry sponge cake with Blueberry and Cream Cheese Icing:
Ingredients:
Blueberry Puree:
I started off by making the icing, just to get it out of the way, but you could just do this while the cake is in the oven, if your stuck for time. First you have to do the Blueberry puree, which is a lot simpler to make that it sounds! All you have to do is pick out about five or six of your favourite looking blueberries and put them to one side for later. Then, blitz the bejesus out of the rest of the punnet with a hand blender for about a minute, until you get a nice smooth mix.
Next, we'll move on to the icing. Beat the Cream Cheese in a bowl until its nice and soft. Then, sift in the icing sugar, a little at a time, until its all incorporated. Make sure there's no lumps and you should be left with a smooth, glossy icing that's a little bit gloopy. Stir in the two tablespoons of Blueberry Puree, cover the bowl with clingfilm and put it in the fridge for later.
If you just want to make a plain Vanilla sponge cake, you can start here and leave out the Blueberry Puree. First, preheat the oven to 220/240 degrees Celsius. Cream together the butter and sugar in a big enough mixing bowl, until it has light and fluffy texture. Then, add the flour and baking powder and stir with a knife, sharply, until the mixture looks a bit like breadcrumbs.
In a separate, smaller bowl or cup, lightly beat the four eggs and mix in the vanilla essence.
Pour this egg mixture into the flour mix a little at a time, stirring gently until its all combined. Finally, stir in the 4 tablespoons of Blueberry puree (if necessary).
Grease a 9 or 10 inch, round baking tin with butter and then dust very lightly with flour (to prevent the cake from sticking to it) you don't want any clumps. Turn the tin upside-down to get rid of any excess flour and then pour in the mix. Put the cake into the oven and lower the temperature down to 200/180 degrees Celsius. Bake for about 30 minutes. Test with a knife to check if its done; when inserted into the centre of the cake, the knife should come out clean.
Happy Birthday Joni!!! :D
Ingredients:
Blueberry Puree:
- 1 punnet fresh Blueberries.
Icing:
- 225g full fat Cream Cheese at room temperature
- 375g icing sugar
- 2 tbsp Blueberry Puree
- 225g (8oz) Caster Sugar
- 225g (8oz) Real Butter
- 340g (12oz) Plain Flour
- 3 tsp Baking Powder
- 4 eggs
- 2/3 tsp Vanilla essence
Method:
I started off by making the icing, just to get it out of the way, but you could just do this while the cake is in the oven, if your stuck for time. First you have to do the Blueberry puree, which is a lot simpler to make that it sounds! All you have to do is pick out about five or six of your favourite looking blueberries and put them to one side for later. Then, blitz the bejesus out of the rest of the punnet with a hand blender for about a minute, until you get a nice smooth mix.
Next, we'll move on to the icing. Beat the Cream Cheese in a bowl until its nice and soft. Then, sift in the icing sugar, a little at a time, until its all incorporated. Make sure there's no lumps and you should be left with a smooth, glossy icing that's a little bit gloopy. Stir in the two tablespoons of Blueberry Puree, cover the bowl with clingfilm and put it in the fridge for later.
In a separate, smaller bowl or cup, lightly beat the four eggs and mix in the vanilla essence.
Pour this egg mixture into the flour mix a little at a time, stirring gently until its all combined. Finally, stir in the 4 tablespoons of Blueberry puree (if necessary).
When the cake is done, take it out of the oven and let it cool completely. When its ready, spread the icing over the cake with a broad, flat knife or spoon. Throw on the extra Blueberries and your ready to go!
Enjoy! :P
Enjoy! :P
Happy Birthday Joni!!! :D
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