BLUEBERRY PETAL SPONGE CAKE
SERVES 8 PREP 1½ HRS COOK 15 MINS + COOLING $2.15 A SERVE
4 eggs, at room temperature
2/3 cup caster sugar
1 tsp vanilla bean paste 2/3 cup self-raising flour
1/3 cup wheaten cornflour
Meringue Buttercream (see recipe, right)
3/4 cup thickened cream 1 tbsp icing sugar
250g blueberries blue food colouring icing sugar, to dust
ONE Preheat oven to 180ºC/160ºC fan. Grease and flour two 20cm (base measurement) round cake pans. Using an electric mixer, beat eggs and caster sugar in a large bowl for 10 mins or until thick and pale. Beat in vanilla.
TWO Sift flour and cornflour twice into a bowl. Sift over egg mixture. Gently fold until just combined. Spread mixture into prepared pans. Bake for 15 mins or until cakes spring back when lightly touched. Stand in pans for 2 mins then turn out onto wire rack to cool.
THREE Make Meringue Buttercream as recipe directs.
FOUR Using an electric mixer beat cream and icing sugar until soft peaks form. Place one of the cakes on a serving plate. Spread with cream mixture. Top with one-quarter of the blueberries, then remaining cake (turn cake over so the smooth base becomes the top).
FIVE Divide buttercream among four separate bowls. Spread a thin layer of one portion of buttercream over top and side of cake. Tint each bowl of remaining buttercream gradual shades of blue. Transfer the darkest buttercream to a piping bag fitted with a 1cm plain nozzle. Pipe a dot at base of cake. Using an offset spatula or the back of a teaspoon, smear dot towards the right horizontally. Pipe another dot about 1.5cm from the start of the first smear. Continue piping and smearing around cake.
Repeat process using remaining buttercream in gradual colours, working vertically up cake. End each row with just a dot. Pipe and smear a row in the lightest colour around edge of top of cake. Top cake with remaining blueberries. Serve dusted with icing sugar.