Somewhere between an Eton mess, Victoria Sponge, and monster tea cake, this cake lives. It’s a bit sloppy, a little over the top, but it’s elements are so simple, it’s difficult not to love. It’s drippy and frothy, but so light and simple. Feel free to mix in some of your favorite flavors to make it your own: instead of blueberry orange, try strawberry lime, or raspberry lemon. This is a delicious summer cake, the perfect show stopper for an all day BBQ.
For 1 Orange Blueberry Cake
2 10-inch sponge cakes (or your favorite white, yellow, or butter cakes)
1 recipe cream filling (about 3 1/2 cups)
1 recipe blueberry compote (about 2 cups)
Spread the cream filling over the bottom layer of cake, and top with a scoop of blueberry compote. Add the second layer of cake, frost with orange frosting, and then finish with a little more blueberry compote. You may have some blueberry compote left over. Serve soon after adding the compote, so the cake doesn’t get too soggy. Enjoy!
INGREDIENTS (SPONGE CAKES)
Make in 2 10-inch cake pans lined with wax paper
1 cup plus 2 tablespoons cake flour, sifted then measured
1 1/2 cups sugar
1/2 teaspoon salt
6 egg yolks
1 cup egg whites (about 6 large eggs)
1 teaspoon cream of tartar
1 teaspoons vanilla
1 tablespoons fresh lemon juice
1 teaspoons grated lemon zest, packed
1/4 cup water
Preheat oven to 350F. Adjust rack in the lower third of oven.
Grease or spray 3 10-inch nonstick cake pans and line the bottom with wax paper. Grease the paper as well. Sift flour, half of the sugar, and salt into a bowl; set aside.
Whisk egg whites in bowl of a heavy-duty mixer just until frothy. Add cream of tartar; whisk until soft peaks form. Add 3/4 cups sugar in a steady stream, whisking until thicker, stiffer, glossy peaks form – about 2 to 3 minutes. Whisk in vanilla, lemon juice, and lemon zest. Scoop white into a VERY large bowl (trust me, you’ll need it) and set aside.
In the same bowl you used for the whites, beat the egg yolks with remaining sugar until thick and pale yellow, about 2-3 minutes. Add water and beat until thickened, about 4 minutes. It should be very thick and pale. Pour yolk mixture over whites and gently fold together with a rubber spatula. Sprinkle a third of the flour mixture over the egg mixture; fold to combine. Repeat two more times just until ingredients are incorporated. Gently pour batter into the pans and level tops with a spatula.
Bake for 20 to 25 minutes, or until top springs back slightly when lightly touched and a toothpick comes out clean. Invert pan onto a cooling rack, and cool for about 45 minutes.
To remove cake from pan, slip a butter knife down one side of pan and slowly trace perimeter to release the cake. When sides are free, cover cake with a rack and invert. Remove cake pan and the wax paper. Let the cakes cool completely, then flip the cake onto a plate.
INGREDIENTS (CREAM FILLING)
12 ounces mascarpone
2 cups heavy whipping cream
2 teaspoon pure vanilla extract
2 tablespoons white sugar
2 teaspoons orange zest
2 tablespoons orange juice
Place all the ingredients in a large bowl and beat until the mixture holds its shape and looks like softly whipped cream. Use right away or cover and refrigerate the cream until serving time.
INGREDIENTS (BLUEBERRY COMPOTE)
1 pint blueberries
1 cup sugar
1/2 cup orange juice
1 cinnamon stick
Place all of the ingredients in a medium sized pot and bring to a boil over medium heat. Cook for 20 minutes, or until a thick syrup forms. Cool completely.