By Leah Varghese
Blueberry Cake
Three layers of moist vanilla sponge with filled with vanilla flavoured Swiss buttercream and sweet blueberry jam, and coated with a blueberry flavoured Swiss buttercream
Updated at: Wed, 16 Aug 2023 20:31:56 GMT
Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
44
High
Nutrition per serving
Calories566.4 kcal (28%)
Total Fat32.7 g (47%)
Carbs64.2 g (25%)
Sugars47.2 g (52%)
Protein5.5 g (11%)
Sodium269.8 mg (13%)
Fiber0.6 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Vanilla Sponge
100gsugar
72.5gBUTTER
26.5gOIL
2EGG
39.5gMILK
¾ tspVANILLA
79gYOGURT
150gFLOUR
¼ tspsalt
½ tspbaking powder
25gcornflour
¼ tspBaking soda
SWISS MERINGUE BUTTERCREAM
FILLING
Instructions
VANILLA SPONGE
Step 1
Cream the butter and sugar with oil
Step 2
Add the eggs one at a time and continue to cream
Step 3
Add the dry and wet ingredients alternatively
Step 4
Bake at 180 °C for 15+5 min
SWISS MERINGUE BUTTERCREAM
Step 5
Cook egg whites and sugar till sugar dissolves
Step 6
Whisk the mixture for 10 to 15 minutes or until the bowl isn’t warm anymore
Step 7
Add the room temperature butter one spoonful at a time, mixing in between
Step 8
Add in vanilla and salt to taste
Step 9
Add blueberry jam after taking out 400g vanilla buttercream
ASSEMBLY
Step 10
Cut the sponge so there are 3 layers of about 200g
Step 11
Fill 200g vanilla buttercream in between the layers
Step 12
Fill the center with 35g blueberry jam
Step 13
Refrigerate for 15 to 20 mins
Step 14
Coat with blueberry buttercream
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
