Génoise Sponge With Blueberry Compôte And Vanilla Cream Recipes

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GéNOISE SPONGE WITH BLUEBERRY COMPôTE AND VANILLA CREAM



Génoise sponge with blueberry compôte and vanilla cream image

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

250g/9oz caster sugar
8 medium free-range eggs
250g/9oz plain flour
50g/1¾oz butter, melted
250g/9oz blueberries
100g/3½oz caster sugar
500ml/18fl oz double cream
1 vanilla pod, cut in half lengthways and seeds scraped out
icing sugar, for dusting

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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