Description
A light, fluffy dessert featuring a sponge cake layered with blueberry compote and whipped cream, perfect for any occasion.
Ingredients
Scale
- 4 large eggs, separated
- 3/4 cup granulated sugar (divided)
- 1/2 cup all-purpose flour
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1/2 tsp lemon zest
- Pinch of salt
- 2 cups fresh or frozen blueberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp cornstarch + 1 tbsp water
- 1 1/2 cups cold heavy cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Make blueberry compote: In a saucepan, combine 2 cups blueberries, 2 tbsp sugar, and 1 tsp lemon juice. Heat and simmer until blueberries burst, about 5-7 minutes.
- Create a slurry with 1 tsp cornstarch and 1 tbsp water. Add to blueberries and cook until thickened, about 2 minutes. Cool completely.
- Preheat oven to 340°F (170°C). Line a round pan (8-9 inches) with parchment paper.
- Whip egg whites with a pinch of salt until soft peaks form, gradually adding 1/2 cup sugar until glossy peaks occur (5-8 minutes).
- In a separate bowl, beat egg yolks with remaining 1/4 cup sugar, vanilla extract, and lemon zest until pale.
- Fold yolk mixture into whipped egg whites. Sift flour and cornstarch over and gently fold.
- Pour batter into prepared pan and bake for 25-30 minutes until cake springs back when pressed. Let cool in the pan.
- Whip cream with powdered sugar and vanilla extract until soft peaks form (3-5 minutes).
- Once the cake is cool, slice it horizontally into two layers. Spread whipped cream on bottom layer, add compote, place second layer on top, and repeat with whipped cream and blueberries.
- Serve chilled or at room temperature, garnished with mint if desired.
Notes
Ensure bowls are clean for whipping egg whites. Can substitute blueberries with other berries and use gluten-free flour for a gluten-free version.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Blueberry Cake, Cloud Cake, Sponge Cake, Dessert, Baked Goods, Summer Treat