Photo: Joanna Kosinska
Génoise sponge with blueberry compôte and vanilla cream
9 ingredients
30 min + 30 min
Makes 1 x 22cm/9in cake
openrecipes
This superbly light sponge cake makes a wonderful afternoon treat with a cuppa, or try it as a dessert served with lashings of cream.
Estimated Nutrition (whole recipe, rough)
831
Calories
21g
Protein
24g
Fat
130g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250g/9oz caster sugar
- 8 medium free-range eggs
- 250g/9oz plain flour
- 50g/1¾oz butter
- 250g/9oz blueberries
- 100g/3½oz caster sugar
- 500ml/18fl oz double cream
- 1 vanilla pod
- , for dusting icing sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes