Génoise sponge with blueberry compôte and vanilla cream recipe
 This superbly light sponge cake makes a wonderful afternoon treat with a cuppa, or try it as a dessert served with lashings of cream. 250g/9oz caster sugar8 medium free-range eggs250g/9oz plain flour50g/1¾oz butter, melted 250g/9oz caster sugar 8 medium free-range eggs 250g/9oz plain flour 50g/1¾oz butter, melted 250g/9oz blueberries100g/3½oz caster sugar500ml/18fl oz double cream1 vanilla pod, cut in half lengthways and seeds scraped outicing sugar, for dusting 250g/9oz blueberries 100g/3½oz caster sugar 500ml/18fl oz double cream 1 vanilla pod, cut in half lengthways and seeds scraped out icing sugar, for dusting Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 22cm/9in round cake tins.For the génoise sponge, place the sugar and eggs into a large bowl and whisk with an electric whisk until thick and pale.Gently fold in the flour and melted butter until smooth. Divide between the prepared cake tins.Bake for 20–30 minutes, or until the cakes are risen and springy to the touch. Remove from the oven and set aside to cool. When cool enough to handle, turn out on to a wire rack to cool completely.To make the blueberry compôte and vanilla cream, place the blueberries, sugar and four tablespoons of water into a small saucepan. Place over a medium heat and simmer for 5 minutes. Remove from the heat and set aside to cool and thicken.Place the cream into a large bowl and add the vanilla seeds. Whip with a whisk until thick.To serve, spread the cooled compôte over the top of one cake and top with the whipped cream. Place the other cake on top and dust with icing sugar. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 22cm/9in round cake tins. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 22cm/9in round cake tins. For the génoise sponge, place the sugar and eggs into a large bowl and whisk with an electric whisk until thick and pale. For the génoise sponge, place the sugar and eggs into a large bowl and whisk with an electric whisk until thick and pale. Gently fold in the flour and melted butter until smooth. Divide between the prepared cake tins. Gently fold in the flour and melted butter until smooth. Divide between the prepared cake tins. Bake for 20–30 minutes, or until the cakes are risen and springy to the touch. Remove from the oven and set aside to cool. When cool enough to handle, turn out on to a wire rack to cool completely. Bake for 20–30 minutes, or until the cakes are risen and springy to the touch. Remove from the oven and set aside to cool. When cool enough to handle, turn out on to a wire rack to cool completely. To make the blueberry compôte and vanilla cream, place the blueberries, sugar and four tablespoons of water into a small saucepan. Place over a medium heat and simmer for 5 minutes. Remove from the heat and set aside to cool and thicken. To make the blueberry compôte and vanilla cream, place the blueberries, sugar and four tablespoons of water into a small saucepan. Place over a medium heat and simmer for 5 minutes. Remove from the heat and set aside to cool and thicken. Place the cream into a large bowl and add the vanilla seeds. Whip with a whisk until thick. Place the cream into a large bowl and add the vanilla seeds. Whip with a whisk until thick. To serve, spread the cooled compôte over the top of one cake and top with the whipped cream. Place the other cake on top and dust with icing sugar. To serve, spread the cooled compôte over the top of one cake and top with the whipped cream. Place the other cake on top and dust with icing sugar.