INGREDIENTS
For the Victoria Sponge
2 eggs separated, room temperature
1/3 cup sugar
½ tsp lemon flavoring
½ tsp vanilla flavoring
Sift together:
1/3 cup flour
1/2 tsp baking powder
Beat egg whites until foamy. Add sugar gradually until eggs are stiff.
Beat egg yolks until thickened. Fold into batter along with flavorings.
Slowly and gradually fold in flour and baking powder.
Pour into greased and parchment lined 10 inch round cake pan and bake for 15 minutes at 350 degrees F or until center springs back when touched. This will make a very thin cake base.
For the sorbet syrup
190g/7oz sugar
165ml/5½fl oz water
1 tbsp liquid glucose ( or corn syrup in a pinch )
For the blueberry purée
2 pints blueberries
100ml/4fl oz sorbet syrup (see above)
For the Italian meringue
120g/5oz sugar
5 tsp water
3 egg whites
For blueberry mousse
2 envelopes + 1 1/2 tsp gelatin powder soaked in 1/3 cup cold water
Blueberry purée (see above)
12g/½oz powdered milk
½ vanilla pod, seeds scraped out or 2 tsp vanilla extract
3 medium egg yolks
50 g/2oz sugar
Italian meringue (see above)
200ml/7fl oz blueberry wine
500ml/16 fl oz whipping cream, lightly whipped until ribbons form
For the glaze
1 ½ tsp gelatine powder
soaked in ¼ cup water
6 fl oz sorbet syrup (see above)
5 tbsp blueberry juice (reserved from preparing the puree)
Method
1. For the syrup, place all the syrup ingredients into a pan and bring to the boil, stirring occasionally with a wooden spoon. Boil for about 2-3 minutes. What you don’t use for this recipe can be stored for several months.
2. For the blueberry purée, place the blueberries into a small saucepan with the syrup and bring to a boil. Shortly after the berries come to a boil, reserve 5 tablespoons of the blueberry juice for the glaze. Simmer to reduce blueberries by about 1/4. Remove from heat and cool. Puree in blender. Add the powdered milk and vanilla to the blueberry puree.
To continue reading, scroll down and click Next 👇👇
ADVERTISEMENT
