Génoise Sponge With Blueberry Compôte And Vanilla Cream Recipes
GéNOISE SPONGE WITH BLUEBERRY COMPôTE AND VANILLA CREAM
This superbly light sponge cake makes a wonderful afternoon treat with a cuppa, or try it as a dessert served with lashings of cream.
Provided by James Martin
Categories Cakes and baking
Yield Makes 1 x 22cm/9in cake
Number Of Ingredients 9
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 22cm/9in round cake tins.
- For the génoise sponge, place the sugar and eggs into a large bowl and whisk with an electric whisk until thick and pale.
- Gently fold in the flour and melted butter until smooth. Divide between the prepared cake tins.
- Bake for 20-30 minutes, or until the cakes are risen and springy to the touch. Remove from the oven and set aside to cool. When cool enough to handle, turn out on to a wire rack to cool completely.
- To make the blueberry compôte and vanilla cream, place the blueberries, sugar and four tablespoons of water into a small saucepan. Place over a medium heat and simmer for 5 minutes. Remove from the heat and set aside to cool and thicken.
- Place the cream into a large bowl and add the vanilla seeds. Whip with a whisk until thick.
- To serve, spread the cooled compôte over the top of one cake and top with the whipped cream. Place the other cake on top and dust with icing sugar.
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