Lemon Blueberry Layer Cake
Ingredients
8 eggs
1 1/4 cup caster sugar
2 cups self raising flour
2 tbs lemon rind
600ml cream, whipped
4 punnets (500g) fresh blueberries
Edible flowers for garnish
Preheat oven to 180.
Line the base of 2, 20cm cake tins with baking paper. Spray with a light coat of olive oil spray and set aside.
Place 4 eggs into an electric mixer bowl and beat on high for 7 minutes. Gradually add 2/3 cups of the sugar and beat until well combined.
Remove the mixing bowl from stand and sift 1 cup of flour directly into the mixture. Follow with lemon rind and half the cinnamon. Using a spatula, gently fold into the mixture.
Transfer mixture evenly between the two cake tins and place in oven. Bake for 12-15 minutes or until skewer inserted comes out clean. Remove from oven and turn out to wire rack, cooling completely.
In the meantime, repeat above steps to create two more sponges. Giving 4 in total.
To create the cake. Place 1 sponge on cake stand/plate. Spread 1/4 of the whipped cream over the top, sprinkle over a handful of blueberries and place another sponge over it. Repeat step until you have 4 cake layers and a layer of cream on top.
Decorate with remaining fresh blueberries and edible flowers. Serve.
Ingredients
Directions
Preheat oven to 180.
Line the base of 2, 20cm cake tins with baking paper. Spray with a light coat of olive oil spray and set aside.
Place 4 eggs into an electric mixer bowl and beat on high for 7 minutes. Gradually add 2/3 cups of the sugar and beat until well combined.
Remove the mixing bowl from stand and sift 1 cup of flour directly into the mixture. Follow with lemon rind and half the cinnamon. Using a spatula, gently fold into the mixture.
Transfer mixture evenly between the two cake tins and place in oven. Bake for 12-15 minutes or until skewer inserted comes out clean. Remove from oven and turn out to wire rack, cooling completely.
In the meantime, repeat above steps to create two more sponges. Giving 4 in total.
To create the cake. Place 1 sponge on cake stand/plate. Spread 1/4 of the whipped cream over the top, sprinkle over a handful of blueberries and place another sponge over it. Repeat step until you have 4 cake layers and a layer of cream on top.
Decorate with remaining fresh blueberries and edible flowers. Serve.
