BBC Food - Recipes - Génoise sponge with blueberry compôte and vanilla cream
This superbly light sponge cake makes a wonderful afternoon treat with a cuppa, or try it as a dessert served with lashings of cream.
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Cooking tools:
- Cake pan
- Cooling rack
- Parchment paper
- Whisk
- Mixing bowl
- Spatula
- Saucepan
- Stove
- Oven
- Paring knife
- Measuring spoon
Ingredients
- 250g/9oz caster sugar
- 8 medium free-range eggs
- 250g/9oz plain flour
- 50g/1¾oz butter , melted
- 250g/9oz blueberries
- 100g/3½oz caster sugar
- 500ml/18fl oz double cream
- 1 vanilla pod , cut in half lengthways and seeds scraped out
- icing sugar , for dusting
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