Génoise Sponge with Blueberry Compote and Vanilla Cream

A light sponge cake layered with homemade blueberry compote and thick vanilla-infused whipped cream, perfect for dessert or afternoon tea.

Baking Vegetarian Dessert Berries Cake

Estimated Nutrition

Calories

601.6

kcal / serving

4812.5 kcal total

Carbs

55.2g

per serving

441.2 g total

Fat

39.1g

per serving

312.8 g total

Protein

10.3g

per serving

82.3 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

250

Caster Sugar

For the sponge

100

Caster Sugar

For the compote

tablespoon

Icing Sugar

For dusting

Dairy

piece

Eggs

Medium, free-range

Butter

Melted

500

Double Cream

Fruits

250

Blueberries

For the compote

GrainsCereals

250

Plain Flour

NutsSeeds

piece

Vanilla Pod

Seeds scraped out

Method

Preheat the oven to 180°C and grease two 22cm round cake tins.

Whisk sugar and eggs in a large bowl until thick and pale.

Fold in the flour and melted butter then divide the mixture between the tins.

Bake for 20-30 minutes until risen and springy to the touch.

Cool the cakes in the tins before turning them out onto a wire rack.

Simmer blueberries, sugar, and 60ml of water in a saucepan for five minutes.

Whisk the double cream with vanilla seeds until thick.

Spread compote and whipped cream over one cake and top with the second cake.

Dust the top of the assembled cake with icing sugar.