Recipe by Eleni Christoforidou, Pastry Chef, Owner of Christel's Designs
INGREDIENTS
For the Vanilla Cake (Victoria Sponge Cake)
• 300g unsalted butter, at room temperature (or 150g butter and 150g sunflower oil)
• 300g granulated sugar
• 6 eggs
• 1 teaspoon vanilla extract
• 300g self-raising flour
• 1 teaspoon baking powder
• 1 can (400g) blueberries
• A few fresh blueberries
For the Cream
• 500g vegetable cream (whipping cream)
• 100g powdered sugar (icing sugar)
• 200g cream cheese
• 1 lemon, zest and juice
For the Syrup
• ½ cup water
• ½ cup sugar
METHOD
For the Syrup:
1. Place the ingredients in a saucepan and once heated, lower the heat.
2. Boil for 4-5 minutes.
3. Let it cool down.
For the Sponge Cake:
1. Beat the butter and sugar very well, then add the eggs one by one, followed by the vanilla.
2. Add the flour and baking powder.
3. Bake in two tins in a preheated oven at 170-175°C for about 50 minutes.
For the Cream:
1. Whip the vegetable cream well with the powdered sugar until it thickens and holds its shape.
2. Add the cream cheese, which has been well beaten.
3. Add the lemon zest and juice.
For Assembly and Decoration:
1. Place one cake layer on a serving plate and lightly brush with the syrup. Place half of the contents from the can on the base and half of the cream on top.
2. Place the other cake layer on top, brush it with syrup, and add the remaining contents from the can and the rest of the cream.
3. Decorate as desired using a piping bag or however you like. Then place the fresh blueberries on top.
