Ad

Nutrition: per serving

  • kcal509
  • fat34g
  • saturates21g
  • carbs48g
  • sugars30g
  • fibre0.9g
  • protein6g
  • salt0.8g
    low

Method

  • step 1

    Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter. Fold in the blueberries through the raw batter before baking.

  • step 2

    Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.

  • step 3

    To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you’re using it. Spread the butter cream over the bottom of one of the sponges, top it with jam and sandwich the second sponge on top. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.

  • step 4

    For a simple filling, stir the caster sugar into the clotted cream. Sandwich the sponges with the blueberry conserve and a third of the clotted cream filling. Top with remaining cream and decorate with blueberries.

Recipe from Good Food magazine, May 2005

Ad

Comments, questions and tips (11)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.6 ratings

jenniferg

A star rating of 5 out of 5.

Lush!!!

A wonderful sight and taste to behold!

mme_mim

This cake is amazing! Made it for a friend's birthday and have never had so many fantastic comments for a cake! I used buttercream icing and blueberry jam for the filling and covered the cake in the icing too which worked beautifully. Absolutely worth a try.

mme_mim

This cake is amazing! Made it for a friend's birthday and have never had so many fantastic comments for a cake! I used buttercream icing and blueberry jam for the filling and covered the cake in the icing too which worked beautifully.

dthom3uk

Excellent cake and got lots of 'wows' when eaten. Would recommend using a thicker cream for the filling. I used Madagascan vanilla cream from one of the large supermarkets which tastes lovely!

bethocallaghan

A star rating of 4 out of 5.

Lovely cake - looks lovely. If the clotted cream and sugar looks a bit runny just keep beating it and it thickens up - wouldn't use an electric whisk to beat it though just in case it gets overbeaten.

Ad
Ad
Ad