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Wandile

Blueberry Cake Dessert

A soft homemade sponge cake layered with a quick blueberry-strawberry filling and fresh whipped cream, served in individual cups. A simple way to turn a basic sponge into an easy make-ahead dessert.
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Prep Time 40 minutes
Cook Time 35 minutes
Jam 15 minutes
Total Time 1 hour 30 minutes
Servings: 20 cups
Course: Dessert
Cuisine: South African
Ingredients Equipment Method

Ingredients
  

Blueberry Sponge
  • 6 large eggs separated
  • ½ tsp cream of tartar
  • 1 cup sugar
  • Zest of 1 lemon
  • 1 cup milk room temp
  • ⅔ cup oil
  • 1 tsp vanilla essence
  • ⅛ cup lemon juice room temp
  • 2 ¼ cups cake flour sifted
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup blueberries
Jam Filling
  • 1/2 cup blueberries
  • 2 cups strawberries
  • 1/8 cup lemon juice
  • 2 tbsp granulated sugar
  • 2 tbsp water
Fresh Cream
  • 3 cups whipping cream
  • 1/2 cup icing sugar adjust to taste
  • 1 tsp vanilla essence

Equipment

  • Mixing bowls (at least 2)
  • Hand mixer or stand mixer
  • Sifter
  • 2 Cake tin
  • Saucepan
  • Dessert cups
  • Spatula

Method
 

  1. Whip the egg whites and cream of tartar together until stiff peaks form.
  2. Rub the sugar and lemon zest together, then add to the egg whites and whip together.
  3. Gently fold in the egg yolks until well combined.
  4. In a separate bowl, mix the milk, oil, vanilla essence, and lemon juice.
  5. Sift the flour, baking powder, and salt together.
  6. Gently fold the dry ingredients into the egg mixture.
  7. Fold in the milk mixture until just combined.
  8. Pour the batter into a prepared cake tin and bake until a skewer comes out clean.
  9. Allow the cake to cool completely.
  10. Make the filling: cook the blueberries, strawberries, lemon juice, sugar, and water over medium heat until soft and jammy. Let cool.
  11. Whip the cream and icing sugar together until soft peaks form.
  12. Break the cooled sponge into pieces and layer into cups with the blueberry filling and cream frosting, repeating until the cups are full.
  13. Chill briefly before serving.