Description
Blueberry sponge cake soaked in blood orange cream cheese glaze and topped with light pink blood orange buttercream frosting.
Ingredients
- FOR THE CAKE:
- 320 grams Butter, Softened
- 150 grams Caster Sugar
- ½ teaspoons Vanilla Extract
- 6 Eggs
- 360 grams Flour
- 2 teaspoons Baking Powder
- 150 milliliters Milk
- 1 cup Fresh Blueberries
- FOR THE GLAZE:
- 250 grams Cream Cheese
- 125 grams Icing Sugar
- 1 Blood Orange, Juiced
- 2 Blood Oranges, Zested/finely Grated
- FOR THE FROSTING:
- 120 grams Butter, Softened
- 180 grams Icing Sugar
- 2 Tablespoons Plain Yogurt
- 3 Tablespoons Fresh Blood Orange Juice
Preparation
Note that the glazed cake requires minimum 3 hours of refrigeration.
For the cake:
1. Preheat oven to 180 C. Grease three 20cm cake pans.
2. In a large bowl beat together butter, sugar and vanilla until light and creamy.
3. Add eggs one at a time beating after each addition.
4. In a separate medium bowl mix together flour and baking powder.
5. Start adding flour and milk to butter mixture alternating between the two and mixing after each addition (so add a quarter of the milk, mix, add a quarter of the flour, mix and so on).
6. Gently fold in blueberries.
7. Divide between the prepared pans and bake for about 25 minutes or until a toothpick inserted into the cake comes out clean. Remove from oven and allow to cool prior to glazing.
For the glaze:
1. In a food processor or using a blender beat together glaze ingredients
2. Stack the layers of the cake on top of each other pouring glaze over each layer before adding next.
3. Place in refrigerator for at least 3 hours or overnight.
For the frosting:
1. Beat together softened butter and icing sugar until light and creamy.
2. Add yogurt and fresh juice.
3. Spread over the cake.
4. Decorate the cake with sprinkles or whatever else you want. Use your imagination here.
