There is something very satisfying about a big slice of cake. If some fruit is added in and then some creamy smooth filling too it is even more delicious. So this easy sponge cake, in two layers, with some blueberries in the batter and a quick blueberry jam in between the layers, as well as a lemon mascarpone cream really comes up trumps.
For the two layers of sponge cake the recipe is very simple, and it uses self raising flour. Although self-raising flour is readily available in the supermarkets it is not so popular as plain flour, or all-purpose flour. But that isn’t a problem because it is quite simple to create your own version of self-raising flour at home.
Having made the two cake layers they can then be filled with some blueberry jam, which can be store bought or a quick home-made version. For my cake I used the quick home-made version, simply because I had run out of the store-bought jam. In fact it may be better to make your own, since you can control how much sugar is used.
The final component for the cake is a lovely mascarpone cream which is lightly flavoured with lemon. The mascarpone is whipped into some double, or heavy, cream with some lemon juice to create a thick, silky smooth and creamy filling.
When all the components have been assembled the result is a delicious cake which is perfect for serving either with a cup of tea or used as a dessert. Of course, for those who like an even more decadent cake the entire cake could be covered in the mascarpone cream if desired, though I prefer just the single layer.
The recipe is actually very simple, even though there are several different components. The whole thing can be made by hand too, even though I used my hand mixer.
My sponge, flavoured with vanilla and a little lemon zest, as well as with the blueberries stirred into the thick batter, was soft and light. The jam was thick and had just the right blend of sweet and slightly tart. Then the lovely mascarpone cream, added a rich and silky smooth texture. When all the components were combined the resultant cake was everything I wanted it to be. It tasted so good and was so satisfying to eat.
Blueberry Sponge With Lemon MascarponeCourse: Cakes, DessertsCuisine: BakingDifficulty: Easy
- For the sponge layers
225g(2 sticks softened unsalted butter
225g(1 cup + 2 tbsp) caster sugar
4 medium eggs(large in USA), beaten
5 ml(1 tsp) vanilla extract
Zest from 1 lemon
300g(2 cups, based on scooping packed flour into a 250ml cup) self-raising flour – see note below
8g(2 tsp) baking powder
3 g (1/2 tsp) salt
45ml(3 tbsp) milk
200g(1 1/2 cups) blueberries
- For the jam
200g(1 1/2 cups) blueberries
50g(1/4 cup) caster sugar
15ml(1 tbsp) water
- For the lemon mascarpone cream
225g(1 cup) mascarpone
240ml(1 cup) double cream
15g(2 tbsp) icing sugar
15ml(1 tbsp) lemon juice
- Preheat the oven to 180C/160C Fan/350F.
- Grease and line 2 20cm/8 inch cake pans.
- In a large bowl place the butter and sugar and cream them together until they are light and fluffy. I did this with my hand mixer, but it could be done by hand.
- Gradually add the beaten eggs, whisking all the time, until fully combined.
- Add the vanilla extract and the lemon zest and mix again , until combined.
- Add the baking powder and salt to the flour and stir to combine.
- Sift the flour mixture over the top of the butter mixture and then fold in using a metal spoon.
- When the flour is almost incorporated add the milk and fold in until fully combined.
- Gently stir in the blueberries until evenly distributed(you can toss them in a little flour if you wish to prevent them from sinking during baking, though I don’t think that it necessary).
- Spoon the batter into the prepared cake pans, trying to use equal amounts in each.
- Spread the batter over the base of the pans, levelling the top.
- Bake in the oven for 30 to 35 minutes, until the cakes have risen turned a nice brown colour on the top. The top should feel firm but springy to the touch.
- Remove the cakes from the oven and leave in the pans for 10 minutes then carefully remove and place on a wire rack to cool completely.
- Put the water, blueberries and sugar into a saucepan and place on the stove.
- Turn on the heat and cook until the blueberries soften and release all their juices as the sugar dissolves. Stir the mixture from time to time.
- Cook the jam mixture until it begins to thicken slightly and reduces in volume. Then transfer to a dish to cool completely. It will probably set quite firm.
- Stir the set jam vigorously to break it up.
- Place one of the cake layers, turned upside down.
- Spread the jam over the upturned surface, almost to the edge.
- In a large bowl place the cream, icing sugar and lemon juice and whisk until you achieve almost soft peaks.
- Add the mascarpone and whisk until the mixture forms stiff peaks.
- Spoon the mixture onto the top of the jam, in a nice thick layer and spread evenly over the surface.
- Place the 2nd cake layer on the top of the mascarpone and press down so that it adheres.
- If desired sprinkle a little icing sugar over the top of the assembled cake, and refrigerate until you wish to serve it.
- Instead of self rasing flour you can use 300g(2 cups) plain flour with and additional 12g(3 tsp) baking powder thoroughly mixed in.