Blueberry sponge cake with passion fruit frosting - Historias del Ciervo
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Blueberry sponge cake with passion fruit frosting

This is not another tropical recipe, this is a delicious, soft and amazing tropical cake recipe.

Milk-Sponge Blueberries cake

{ Serves 12 }

Ingredients
  • 100g Cake flour
  • 1 tsp. Baking powder
  • 60ml Whole Milk
  • 30g Unsalted butter
  • 3 Large eggs
  • 3 Egg yolks
  • 150g Sugar
  • 150g Blueberries
  • 1 tbsp. Cake flour

Instructions
  1. Preheat oven to 325°F / 160°C.  Line three round 5 x 3.5 inch / 12.7 x 9 cm cake pans or two round 6 inches / 15 cm cake pans with parchment paper.
  2. Combine milk and butter in a small saucepan. Heat until butter has melted. Set aside.
  3. Sift cake flour and baking powder together. Set aside.
  4. Combine the blueberries with 1tbsp. of flour. Set aside.
  5. In the bowl of a stand mixer fitted with the whipping attachment, whip eggs, yolks and sugar on medium speed for 10 minutes.
  6. Using a rubber spatula, begin to fold the dry ingredients in 3 additions, making sure the ingredients do not clumb.
  7. Fold a bit of the batter into the milk-butter mixture to create a similar consistency. Then, ussing the spatula, carefully fold the liquid mixture and the blueberries into the batter. Do not overfold.
  8. Pour the mixture evenly into cake pans and bake over a baking tray 35-40 minutes or until a toothpick inserted comes out clean.
  9. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Let cool at room temperature and freeze 30 minutes at least.

Blueberry jam

{ 1 cup }

Ingredients
  • 150 g Fresh blueberries
  • 30 g White Sugar
  • Juice of 1 lemon
Instructions
  1. Mix all ingredients in a saucepan and cook at medium high temperature until it boils. Whisk constantly.
  2. Cook at slow temperature 10 minutes more.
  3. Let it cool. Set aside.

Passion Fruit Swiss Meringue buttercream

Ingredients
  • 80g Passion fruit puree
  • 20g Sugar
  • 150 g Egg whites ( Whites of about 4 eggs )
  • 200 g White sugar
  • 250 g Unsalted butter at room temperature
  • Pink Violet gel food Coloring ( Optional )
Instructions
  1. Combine Passion fruit puree and 20g of sugar in a small sauce pan. Heat until the sugar has disolved completely. Set aside.
  2. Mix egg whites with sugar in a small saucepan and put it over a saucepan with simmering water a few minutes until sugar dissolves or using a thermometer until it gets 64°C exactly. Whisk constantly. Sift the mix through a small sieve if you get any egg white lumps.
  3. Using a stand mixer, whisk for about 10 minutes or until Swiss meringue is firm and bowl feels cool.
  4. Once meringue is ready, replace the whipping attachment by the paddle and start adding soften butter slowly until it is fully incorporated.
  5. Beat 10 minutes at medium- hight speed. Pour the passion fruit mixture and keep beating 3 more minutes.
  6. Add some drops of pink food coloring and whisk to incorporate. (Optional)

To assemble and decorate the cake

  1. If cakes are domed on top, even out with a knife (Cold cakes work better here).
  2. Place the first layer on a cake board and using a pastry bag, pipe the buttercream around top, starting in the center of the cake towards the edges.
  3. Pipe once again but only around the edges of the cake, so you make a “wall” around the edge.
  4. Add some cooled blueberry jam into the gap and smooth using a spoon. Add some fresh passion fruit on top. Place next cake layer on top and repeat the process one more time.
  5. Spread some buttercream all over the cake, just for the crumbcoat and then remove any excess with the icing smoother and place it in the refrigerator about 15 minutes.
  6. Bring the cake from the refrigerator and using the offset spatula cover with buttercream.
  7. Begin frosting the cake and smoothing slowly. Be patient. Pay attention to get smooth surfaces.
  8. Decorate with some fresh flowers.
  9. Enjoy.