• Blueberry Puree

250g [2 cups] fresh blueberries

75g [⅓ cup] sugar

15ml [1 tbsp] lemon juice

 

 

• Sponge Cake

I’m using 7x7x3 inch pan

 

5 egg yolks

35g [3 tbsp] fine sugar

60g [¼ cup] oil

50ml [3½ tbsp] milk

1 tsp vanilla extract

½ tsp salt

90g [¾ cup] cake flour

 

5 egg whites

½ tsp cream of tartar OR 1 tsp of lemon juice or white vinegar

60g [¼ cup + 1 tbsp] fine sugar

 

 

• Cream Cheese Frosting (to cover the cake and deco)

450g [2 cups] cream cheese, softened

40g [⅓ cup] powdered sugar

50g [3½ tbsp] blueberry puree

225g [¾ cup + 3 tbsp] whipping cream

 

syrup [1 tbsp sugar + 2 tbsp hot water]

 

• Deco

Piping tip: 686

Leaves (I used basil, you can used anything you desire)

Fresh blueberries

• Blueberry Puree

1. Wash the blueberries with salt and flour. My dad told me this is the best way to get rid of dirt or pesticides. Strain the berries and pat them dry. Place them in a milk pot.

2. Add sugar and lemon juice. Cook over a medium heat. Stir to prevent burnt.

3. Use a masher to mash the berries. Simmer for about 1 minutes. Remove the pot from the heat.

4. Strain the sauce. (there will be some berries pulp going through the sift but that’s fine. I love the pulps as well. The reason I sift is so that the berries is softened and mashed properly)

5. Set aside. The sauce will eventually be thickened like jam once it’s cool.

 

• Sponge Cake

1. Preheat oven 160°C/320°F.

2. Separate the eggs.

3. In the yolk bowl, add sugar. Mix vigorously until well combined.

4. Add in the oil, mix until well combined. Add in milk, vanilla extract and salt. Mix until well combined.

5. Sift in the flour. Whisk in a circular motion until combined, do not over mix. Set aside.

6. In the bowl of egg whites, add cream of tartar. With an electric mixer, mix on low speed until frothy. Add sugar in 3 batches. Continue mixing on high speed until stiff peaks formed.

7. Add the egg whites into the yolk batter in 3 batches. Fold in a circular motion until the white disappear, do not over mix. Switch to a spatula and continue folding until combined, do not over mix.

8. Transfer batter into a 7x7x3-inch pan, greased and lined with parchment paper. Use you spatula to stir and wiggle the batter to release air trapped bubbles. Drop the pan a few times to release trapped air bubbles.

9. Bake in preheated oven at 160°C/320°F for 30 minutes, then lower to 150°C/300°F and bake for another 20 minutes, or until an inserted skewer comes out clean. Total baking time is 50 minutes.

10. Remove the cake from the pans, cool them completely before slicing.

11. Once the cake is cooled. Slice the cake into 4 sheets. Trimming off the brown edges is optional. Set aside.

 

• Cream Cheese Frosting

1. In a large bowl, add the softened cream cheese. Make sure the cream cheese is softened. If it’s not, you can pop into microwave for a few seconds just to get it softened.

2. With an electric mixer, give it a mix to ensure no lumps.

3. Sift in the powdered sugar. Mix until well combined.

4. Add in the puree, mix until well combined. Scrape the bowl to ensure the puree is mixed evenly.

5. Add in the whipping cream in two batches. Mix until combined. After adding the second batch, mix until stiff.

 

• Assemble the Cake (refer to the video)