Sponge cake filled with chunky blue berry jam. Homemade Blueberry Cake Filling, Blueberry Pie Filling, Blueberry Topping for Desserts. I think you will agree with me that a tasty fruit filling can make a I like a chunky filling with bits of strawberry, so I prefer to use a silicone spatula and lightly crush the fruit as I go. Also, I like storing my fillings in.
Norwegian cake, with lemon & blueberry filling. This cake is made with the Norwegian Sponge Cake that I posted yesterday. But this time it is baked in a Brush the first cake layer with delicious homemade raspberry jam and add a tiny amount of lemon & blueberry cream on. You can cook Sponge cake filled with chunky blue berry jam using 9 ingredients and 6 steps. Here is how you cook it.
Ingredients of Sponge cake filled with chunky blue berry jam
- You need 100 g of plain flour.
- You need 100 g of self raising flour.
- Prepare 100 g of cornflour.
- You need 300 g of sugar.
- You need 8 of eggs.
- Prepare of Blueberry jam.
- You need 1 cup of fresh berries.
- It’s 1/4 cup of water.
- Prepare 1 tablespoon of sugar.
This recipe puts the blueberries grown in our area to good use. It's a great summertime dessert.—Frances Colley, Coos Bay, Oregon. Remove cake to a serving plate; cut into slices. Serve with warm blueberry topping and the sour cream topping.
Sponge cake filled with chunky blue berry jam instructions
- Whisk the eggs and sugar for approximately 8 minutes until triple in size..
- Fold in the sieved flour gently.
- Bake in 2 8" tins for 30 minutes or until a skewer turns out clean..
- Cool and turn out on a wire rack..
- Meanwhile pour all the berries, sugar and water in a pan and bring to a boil, then simmer for about 20 minutes. Remove from fire and cool..
- Layer the two cakes with the cool jam. Serve..
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