BLUEBERRY PETAL SPONGE CAKE
You won’t be feeling blue with this stunning treat. It looks tricky to make, but is actually a very easy technique to master. Try it!
Prep 1 hour 30 mins / Cook 15 mins + cooling / Serves 8
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 (click digital link below for recipe) ¾ cup thickened cream 1 tbsp icing sugar 250g blueberries Blue food colouring Icing sugar, to dust 1. Preheat oven to 180°C. 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 minutes or until thick and creamy. Beat in vanilla bean paste. 2. Sift flour and cornflour twice into a bowl, then 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 racks to cool.