INGREDIENTS
Sponge Cake 10 oz sugar 10 oz cake flour 1/2 oz baking powder 1/4 oz salt 9 ea. eggs (separated) 8 oz milk 1 tsp vanilla extract 4 oz sugar 1 1/2 oz butter (melted) Strawberry Jam 3/4 pound fresh strawberries 2 1/2 Tbl orange juice 1 1/2 cups sugar 1/2 tsp apple pectin 1/2 Tbl lemon juice 1 Tbl orange zest Buttercream 2 pound butter 1 1/2 cups heavy cream 1 pound powder sugar 3 Tbl vanilla extractPREPARATION:
Sponge Cake
- Combine 10 oz sugar, flour, baking powder and salt.
- Add egg yolks, milk, vanilla and butter in three stages till well incorporated.
- Whip egg whites and 4 oz sugar to medium peak.
- Fold meringue into first mixture.
- Bake in ungreased pan at 325 degrees F for 25-30 minutes.
- As soon as removed from oven, invert to cool.
Strawberry Jam
- Combine all ingredients but pectin in a non reactive pot.
- Bring to a boil, then add pectin.
- Simmer for 20 minutes.
Buttercream
- Cream butter and vanilla for 10 minutes at high speed.
- Add sugar, cream for 5 minutes.
- Add cream, cream for 5 minutes.
- Fold blueberries into strawberry buttercream.
