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Admit it! Making a blue, fluffy sponge cake is one of the items on your bucket list. It must be!

This is just another one of my series of colourful cakes which were made without food dye.

And it’s delicious! I made quite a few jars of blueberry preserves last summer and they always have some blueberry juice on top so I decided to use it for this cake. You can, however skip this step and you’ll end up with a pretty normal looking and definitely awesome-tasting sponge cake. This is very unlike pound cake, much more aerated and lighter. Make it and see your guests surprised by the colour when they bite into it.

 

Ingredients:

5 eggs (divided into whites and yolks)

1/2 cup sugar

1 tsp vanilla essence

1/2 cup all purpose flour

2 Tbsp potato flour

1 tsp baking powder

1 tsp distilled/white type vinegar

2 Tbsp blueberry juice (can be made by just pressing some defrosted blueberries through a sieve or by gathering the most watery part of a blueberry preserve)

a pinch of salt

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For cream:

2 Tbsp cream cheese

1 Tbsp icing sugar

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Preheat the oven to 180C/350F.

In a bowl of an electric whisk start beating egg whites with a pinch of salt. Continue until the mixture is almost stiff and slowly add all the sugar until the mixture is completely stiff. At the last minute, add the blueberry juice. The mixture will turn a beautiful blue.

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Now remove the bowl from the machine and use a spatula to carefully fold in the yolks and vanilla essence.

The mixture might turn pink where it comes in contact with vinegar.

The mixture might turn pink where it comes in contact with vinegar.

In a separate container mix the all purpose flour with potato flour and baking powder. Add these dry ingredients to the cake mixture and fold again with a spatula. Fold delicately so that you don’t release the air that the mixture is now filled with. Mix slowly and only until there are no more dry pockets of flour. Add vinegar and mix again.

Pour the mixture over to a large, greased spring form and bake for 20 minutes.

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Check with a skewer.

Put the cake out on a plate and let it cool. You will notice how the cake slowly breathes some of the air out but it will not collapse completely.

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Once the cake cools, mix the two ingredients for cream with a spoon and decorate. As you can see I am somewhat of a cream minimalist. :)

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I hope you will enjoy this deliciousness as much as I did.

blue velvet

blue velvet

 

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.