Indulge in the sheer delight of a classic sponge cake—a tender, airy sponge that embodies simplicity and sublime taste. This recipe promises lightness and sponginess, where the gentle aroma of vanilla & wild blueberry juice buttercream icing harmonizes with the soft, golden layers.
Wild Blueberry Juice Sponge Cake
Wild Blueberry Juice Buttercream Sponge Cake
Rated 5.0 stars by 1 users
Category
Dessert
Servings
8
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
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2 cups plain flour
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2 ½ teaspoons of aluminium free baking powder
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¼ tsp celtic sea salt
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4 large free range eggs
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1 cup of superfine sugar
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115g grass fed butter
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1 cup milk
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3 tsp vanilla extract
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2 tsp olive oil
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225g unsalted butter
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500g powdered sugar
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2 tsp vanilla extract
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2 tsp of wild blueberry juice
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2-4 tbsp milk
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Edible flowers - optional
Wild Blueberry Juice Buttercream
Directions
Preheat oven to 180°C/350°F. Place shelf in the middle of the oven.
Whisk flour, baking powder and salt in a large bowl. Set aside.
Beat eggs for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment, or hand beater.
With the beater still going, pour the sugar in over 45 seconds.
Then beat for 7 minutes on high speed. Until tripled in volume and white.
While egg is beating, place butter and milk in a heatproof jug and microwave to melt butter. Do not let milk bubble and boil. Do not let the milk cool.
When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 – 10 sec until the flour is just mixed in. Once you can’t see flour, stop straight away.
Pour hot milk, vanilla and oil into the now empty flour bowl. Add about 1 1/2 cups (2 ladles or so) of the Egg Batter into the Milk-Butter (don't need to be 100% accurate with amount). Use a whisk to mix until smooth – you can be vigorous here. Will look foamy.
Turn beater back on Speed 1 then pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.
Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds – batter should now be smooth and pourable.
Pour batter into pan.
Bake for 30 mins.
Remove from oven and cool for 15 minutes.
While sponge cake is cooling prepare the buttercream icing.
Beat butter with paddle attachment in stand mixer for 3-4 minutes on high until it becomes white and fluffy.
Add icing sugar gradually. Beating slowly, then once mostly incorporated, beat on high for 3 minutes until fluffy.
Add wild blueberry juice, vanilla and milk, then beat for another 30 seconds.
Decorate your spongecake!