Génoise sponge with blueberry compôte and vanilla cream
For the génoise sponge
For the blueberry compôte and vanilla cream
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 22cm/9in round cake tins.
For the génoise sponge, place the sugar and eggs into a large bowl and whisk with an electric whisk until thick and pale.
Gently fold in the flour and melted butter until smooth. Divide between the prepared cake tins.
Bake for 20–30 minutes, or until the cakes are risen and springy to the touch. Remove from the oven and set aside to cool. When cool enough to handle, turn out on to a wire rack to cool completely.
To make the blueberry compôte and vanilla cream, place the blueberries, sugar and four tablespoons of water into a small saucepan. Place over a medium heat and simmer for 5 minutes. Remove from the heat and set aside to cool and thicken.
Place the cream into a large bowl and add the vanilla seeds. Whip with a whisk until thick.
To serve, spread the cooled compôte over the top of one cake and top with the whipped cream. Place the other cake on top and dust with icing sugar.