TIP
To make your own cake flour, measure out 430g plain flour, add 70g cornflour or potato starch and sift together.
SOUR CREAM BLUEBERRY CAKE WITH VANILLA MASCARPONE ICING
MAKES ONE TWO-LAYER CAKE
200g caster sugar
170g unsalted butter, softened Grated zest of 3 lemons or ½ tsp lemon extract
1 tbsp vanilla bean paste or extract
1½ tsp baking powder
½ tsp bicarbonate of soda (baking soda)
3 eggs
120g sour cream
120ml full-cream milk
220g cake flour (see tip or store bought)
200g fresh or frozen blueberries (not thawed)
125g fresh blueberries, to serve Grated zest of 1 lemon, to serve
VANILLA MASCARPONE ICING
250g chilled mascarpone cheese
200ml chilled thickened cream
100g icing sugar
1 tbsp vanilla bean paste
1 Preheat oven to 160°C. Line two 18cm round tins with baking paper.
