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Cinnamon Sponge with Blueberries |
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| Serves 6 |
Prep 30 mins |
Cooking 30 mins |
Easy |
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+ cooling |
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My rating |
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Ingredients |
3 eggs
75 g caster sugar
1 tbsp tepid water
75 g plain white flour
1 tsp ground cinnamon
Filling
150 ml half-fat double cream
1 tbsp icing sugar
4 tbsp Greek yogurt
75 g blueberries, washed & halved
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To finish
3 tbsp redcurrant jelly
150 g blueberries, washed & dried
1 tbsp icing sugar
5 sprigs of fresh mint, to decorate (optional)
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Grease two 18 cm sandwich tins
and base-line with non-stick baking parchment.
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Place the eggs, sugar and
water in a large heatproof glass bowl and place over a
saucepan of hot water. Whisk for 6-7 minutes until very
thick and mousse-like Remove from the heat and continue
whisking for 5 minutes or until cool .
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Sift the flour and cinnamon
together and carefully fold into the mousse mixture. Turn
into the tins. Bake at 180°C/ Fan 160C/ Mark 4 for 25
minutes. Allow to stand in the tins for 5 minutes, then
turn on to a cooling rack to cool completely.
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For the filling, whip the
cream with the icing sugar to form soft peaks. Fold in
yogurt, berries and mint and use to sandwich the cakes
together.
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To finish, warm the redcurrant
jelly in a small pan, add the blueberries and coat well.
Arrange the blueberries on top of the cake, dust with the
icing sugar and decorate with sprigs of mint if using.
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DAILY
DINNERS 
