Blueberry Cake
- 4 None eggs, separated
- 1/2 None vanilla pod, seeds scraped out with the back of a knife
- 100 g + 2 tbsp caster sugar
- 40 g butter
- 100 g plain flour
- 100 g cornflour
- 1 heaped tsp baking powder
- 3 tbsp + 250g blueberries
- 150 g icing sugar
- 500 g cream cheese
- 1 None lemon, juice and grated zest
- Preheat oven to 325u0b0F. Grease and flour a 10 inch springform pan. Mix egg yolks and vanilla bean seeds. In a separate bowl, beat egg whites and 2 tbsp water, gradually adding 1/2 cup sugar and a pinch of salt. Fold into egg yolk mixture. Mix together flour, cornstarch and baking powder, sift over the egg mixture and gently fold in. Add butter, in batches. Mix 3 tbsp batter with pureed blueberries and fold into remaining batter until streaky. Transfer to prepared pan and smooth. Bake for 25 mins, or until a skewer comes out clean. Allow to cool in pan for 3 hours.
- To finish, beat powdered sugar with cream cheese for 5 mins until soft and spreadable. Fold in lemon zest. Remove cake from pan and cut in 1/2 horizontally. Spread 1/3 of cheese mixture over bottom cake and press second cake gently on top. Spread with remaining cheese mixture. Place lemon juice, 1/2 lb blueberries and remaining sugar in a saucepan and simmer gently for 10 mins. Allow to cool then spread over top of cake.
eggs, vanilla pod, butter, flour, cornflour, baking powder, icing sugar, cream cheese, lemon
Taken from recipes-plus.com/api/v2.0/recipes/18255 (may not work)