01 Feb Blueberry sponge cake with passion fruit frosting
This is not another tropical recipe, this is a delicious, soft and amazing tropical cake recipe.
Milk-Sponge Blueberries cake
{ Serves 12 }
Ingredients
- 100g Cake flour
- 1 tsp. Baking powder
- 60ml Whole Milk
- 30g Unsalted butter
- 3 Large eggs
- 3 Egg yolks
- 150g Sugar
- 150g Blueberries
- 1 tbsp. Cake flour
Instructions
- Preheat oven to 325°F / 160°C. Line three round 5 x 3.5 inch / 12.7 x 9 cm cake pans or two round 6 inches / 15 cm cake pans with parchment paper.
- Combine milk and butter in a small saucepan. Heat until butter has melted. Set aside.
- Sift cake flour and baking powder together. Set aside.
- Combine the blueberries with 1tbsp. of flour. Set aside.
- In the bowl of a stand mixer fitted with the whipping attachment, whip eggs, yolks and sugar on medium speed for 10 minutes.
- Using a rubber spatula, begin to fold the dry ingredients in 3 additions, making sure the ingredients do not clumb.
- Fold a bit of the batter into the milk-butter mixture to create a similar consistency. Then, ussing the spatula, carefully fold the liquid mixture and the blueberries into the batter. Do not overfold.
- Pour the mixture evenly into cake pans and bake over a baking tray 35-40 minutes or until a toothpick inserted comes out clean.
- Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Let cool at room temperature and freeze 30 minutes at least.
Blueberry jam
{ 1 cup }
Ingredients
- 150 g Fresh blueberries
- 30 g White Sugar
- Juice of 1 lemon
Instructions
- Mix all ingredients in a saucepan and cook at medium high temperature until it boils. Whisk constantly.
- Cook at slow temperature 10 minutes more.
- Let it cool. Set aside.
Passion Fruit Swiss Meringue buttercream
Ingredients
- 80g Passion fruit puree
- 20g Sugar
- 150 g Egg whites ( Whites of about 4 eggs )
- 200 g White sugar
- 250 g Unsalted butter at room temperature
- Pink Violet gel food Coloring ( Optional )
Instructions
- Combine Passion fruit puree and 20g of sugar in a small sauce pan. Heat until the sugar has disolved completely. Set aside.
- Mix egg whites with sugar in a small saucepan and put it over a saucepan with simmering water a few minutes until sugar dissolves or using a thermometer until it gets 64°C exactly. Whisk constantly. Sift the mix through a small sieve if you get any egg white lumps.
- Using a stand mixer, whisk for about 10 minutes or until Swiss meringue is firm and bowl feels cool.
- Once meringue is ready, replace the whipping attachment by the paddle and start adding soften butter slowly until it is fully incorporated.
- Beat 10 minutes at medium- hight speed. Pour the passion fruit mixture and keep beating 3 more minutes.
- Add some drops of pink food coloring and whisk to incorporate. (Optional)
To assemble and decorate the cake
- If cakes are domed on top, even out with a knife (Cold cakes work better here).
- Place the first layer on a cake board and using a pastry bag, pipe the buttercream around top, starting in the center of the cake towards the edges.
- Pipe once again but only around the edges of the cake, so you make a “wall” around the edge.
- Add some cooled blueberry jam into the gap and smooth using a spoon. Add some fresh passion fruit on top. Place next cake layer on top and repeat the process one more time.
- Spread some buttercream all over the cake, just for the crumbcoat and then remove any excess with the icing smoother and place it in the refrigerator about 15 minutes.
- Bring the cake from the refrigerator and using the offset spatula cover with buttercream.
- Begin frosting the cake and smoothing slowly. Be patient. Pay attention to get smooth surfaces.
- Decorate with some fresh flowers.
- Enjoy.