My sister in law (the famed Aunty Debbie from everyone's fave Aunty Debbie's Banana Bread) also used to make an iteration of this dessert when we would have the family over on a Sunday. Kids everywhere, hungry adults eyeing off potential desserts, and if this was happening we knew it because there was an enormous packet sponge or two (depending on event numbers) sitting on the table waiting for it's moment in the limelight.
This is my version, I added the berries and they do make an impact. You will need all the sponge, don't think otherwise, even it seems like you have leftovers after you have made it look all pretty. Keep them aside for a late addition to the dessert. This is so simple for a crowd and can be adjusted down or up in quantity to feed the number you have around your table, though dessert leftovers are never a problem really are they? (Call them breakfast!)
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The Sponge Cake
- 4 large eggs
- 125 Grams Raw Caster Sugar BUY
- 125 Grams Self Raising flour (sifted with 1/2 tsp baking powder)
- 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 whipping cream
- 2 Teaspoons Vanilla Bean Paste BUY
- 2 punnets blueberries
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.
Pour in the melted butter then add the second half of the flour. Incorporate 10 sec/Interval. 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.