Orange flour

Lemon and Blueberry Sponge with White Chocolate Ganache


A zesty and fruity sponge cake with indulgent white chocolate and stained a gorgeous deep purple from the bursting blueberries.



6oz salted butter

6oz caster sugar

3 eggs

6oz self-raising flour

1/2tsp vanilla essence

zest of 2 lemons

punnet of blueberries


280g good quality white chocolate

120ml double cream

zest of 1/2  lemon

drop of lemon extract


(preheat oven to 180*c and grease and line 2 sponge tins)

for the sponge:

– cream together the butter and sugar until well combined and light in colour

– add the eggs one at a time

– stir in the lemon and vanilla

– sift in the flour and fold in with a metal spoon

– carefully fold in the blueberries

– divide the mixture between the cake tins and bake for 15-20 minutes, or until cooked through and lightly golden

– once baked, remove from tin and set aside on a wire rack to cool

for the ganache:

– melt with white chocolate with the cream in a bain marie over a gently heat – there is no need to stir constantly

– stir in the lemon and set aside to cool slightly

– only decorate the sponge once it has completely cooled, or the ganache will slide off

– at the point, the finish of the cake is up to you. I created sponge squares topped with a swirl of ganache, but you could cut any shape out of the sponge, or even sandwich the 2 pieces together with the ganache and dust with icing sugar



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This entry was posted on April 8, 2013 by in Baking, Sponge Cake and tagged , , , , , , .
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