Blueberries and Cream Cake

Products Used
Blueberries and Cream Cake imperial


Sponge Cake

  • 3/4 cup all-purpose flour*
  • 2 teaspoons baking powder
  • 4 large eggs
  • 2 tablespoons + 3 tablespoons Imperial Sugar Extra Fine Granulated Sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest (no white bitter pith)

Blueberry Jam Filling

Vanilla Cream

Whipped Cream

  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 375°F.
  2. Butter and flour a 9-inch round cake pan, cut a round piece of parchment paper, and line bottom of pan. Set aside.
  3. Sift together flour and baking powder and set aside.
  4. Separate eggs, ensuring that no egg yolk enters egg whites, as egg whites do not whip when traces of yolk are present.
  5. In bowl, whip egg yolks for a minute. Add first listed 2 tablespoons sugar and whip until mixture is light in color and makes thick ribbons, about 10 minutes. Add salt, vanilla extract, and lemon zest. Stop mixer and set aside.
  6. In separate bowl, whip egg whites and second listed 3 tablespoons sugar on medium speed to soft-medium peaks. Using a handheld spatula, fold whipped egg whites into whipped egg yolk mixture. Do not overfold to prevent the mixture from collapsing.
  7. Add 1/2 of flour and gently fold until incorporated. Add remaining flour and combine gently. Scrape in pan and place in oven.
  8. Bake until center of cake bounces back when lightly pressed with a finger or an inserted toothpick comes out clean, about 35-37 minutes.
  9. Remove cake from oven and turn it upside down on a towel or plastic food film-lined surface. Set aside to cool.
  10. In a medium saucepan, combine blueberries and 1/2 cup sugar along with lemon juice and bring to a boil. Turn to a simmer and stir for approximately 10-15 minutes or until mixture has thickened. Remove from heat and let cool. Setting pan in an ice bath will accelerate chilling time.
  11. Combine evaporated milk with 2 tablespoons sugar and vanilla and stir until sugar is dissolved.
  12. Slice cake horizontally in half using a serrated knife and place one cake round on a serving platter.
  13. Spoon 1/2 of evaporated milk mixture onto cake round.
  14. Whip cream with 3 tablespoons sugar and vanilla to medium peaks and spread 1/2 onto moistened cake round.
  15. Spoon 1/3 of blueberry jam onto cream and cover with remaining cake round. Moisten cake round with remaining evaporated milk. 
  16. Using a pastry bag, pipe rosettes along edge of cake. Pipe remaining cream into center and top with remaining blueberry jam.
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