This is such a quick and simple dessert to make using leftover sponge cake, if that is a thing in your house? But we do have a recipe here for the sponge cake as well. Of course you could buy a good ole cheapie sponge cake and have it handy as well.
You will be surprised by how quickly this comes together and you really could use any fruit you have that is a little bit tart, think blueberries, strawberries, nectarines or peaches. You could also fold through some raspberry coulis!
This goes a long way, isn't as fiddly as trifle or cheesecake and can be made in advance as it does benefit from the flavours all coming together and having a little time together.
Try some of our other uses for the sponge cake if you wish:
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The Sponge Cake
- 4 eggs
- 125 Grams raw caster sugar BUY
- 125 Grams Cake flour Recipe
- 1 Pinch pink salt flakes BUY
- 15 Grams butter melted and cooled BUY
- 3/4 Batches Lemon Butter (eat the rest with a spoon, go on!!) Recipe
- 600 Milliliters Perfect Whipped Cream Recipe
- 2 Teaspoons vanilla bean paste BUY
- 2 punnets blueberries or other fruit as explained
Preheat the oven to 170°C and place rack into the centre of the oven. Butter and line the base of a 21cm cake tin or similar capacity square tin.
Place eggs and sugar into the Thermomix bowl and whip 8 min/37°C/butterfly/speed 3/MC off.
Add half the flour and salt to the Thermomix bowl and incorporate 6 sec/Interval/dough setting.
Pour in the melted butter then add the second half of the flour. Incorporate 10 sec/Interval/dough setting. Finish combining by gently folding with a silicone spatula.
Pour batter into prepared tin and bake 25–30 minutes or until golden and springing back when touched in the centre.
Cool sponge in tin on a cooling rack until completely cold. Remove from tin and cut into cubes.
Meanwhile make the Lemon Butter and when you are ready to assemble, whip the cream with plenty of vanilla bean paste to taste.
To assemble, dollop the bottom of your serving bowl with plenty of the whipped cream. Add spoonfuls of the cold lemon butter and a few sponge cubes, then lastly a few blueberries.
Repeat this process until all the cake is used. You will need it all. Refrigerate until serving.