1lemonzest only (reserve a pinch of zest to decorate)
300mldouble cream
200gsoftened cream cheese
2tbspcorn flouramount can vary depending on if using frozen berries and juiciness of berries
1tbspvanilla extract
5tbspcaster sugar
100gicing sugarsifted (plus extra for decoration)
Instructions
Preheat the oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
In a large bowl, cream together the sugar and butter until light and fluffy. Next, add in half of the eggs and mix to combine, then add half of the flour and fold. Repeat with the remaining flour and eggs, adding in the baking powder, vanilla extract, salt, and milk with the last addition of flour. Mix until you have a smooth soft batter. Stop mixing at this point to avoid overmixing the batter.
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon. Bake for about 20 mins until golden and the cake springs back when pressed. You can also test whether the cake is done by inserting a skewer into the centre and checking for no wet batter on the skewer. Remove the cakes from the tins and allow to cool completely on a cooling rack.
While the cakes are in the oven make the blueberry filling. Combine 400g of blueberries, 5 tbsp of sugar and a splash of water in a small saucepan. Bring to the boil and simmer for 2-3 minutes until the berries have just popped (allow an extra two minutes for frozen berries).
In a small bowl combine the corn flour with another splash of water, add this to the saucepan. Allow the mixture boil for another minute or until the mixture has thickened. Set aside and allow to cool completely.
In the bowl of a stand mixer, or with an electric whisk, beat the cream cheese until fluffy. Add the cream, vanilla extract, lemon zest and icing sugar and beat until soft peaks form. If using, transfer the icing into a piping bag.
To assemble, place a blob of icing onto your serving dish and place your first cake upside down on top, this will stop it moving. Spoon the blueberry sauce onto of the sponge and spread to the edges leaving a 1cm border. Pipe (if using) or spread 2/3 of the icing on top. Place the second sponge upside down on top. Top the cake with the remaining icing and fresh blueberries. Finish by topping the cake with a dusting of icing sugar and the reserved pinch of lemon zest.
Keyword Cake, Sponge Cake, Victoria Sandwich, Victoria Sponge