Sunday, June 16, 2013

Recipe: Blueberry Whipped Cream Trifle

I had totally intended on making a round cake with blueberry filling and whipped cream topping. Due to some unknown reason my cake turned out too, toooo soft and the bottom ended up crumbling when I turned it out. Hence, the decision to improvise and make a trifle!

4 large eggs
3/4th cup oil
2 cups sugar
1 cup buttermilk
2 tsp vanilla
2 and half cups cake flour (make cake flour by replacing 2 tbsp of flour with cornstarch for every cup of flour).
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Blueberry sauce:
2 cups frozen blueberries
3/4th cup sugar
1 cup water
1/4 cup water + cornstarch
Zest of half an orange
Whipped cream 
1 pint whipping cream
1/4th cup sugar
1/2 tsp vanilla.

Preheat oven to 350 F. Sift the cake flour, baking powder, baking soda and salt and set aside. In a separate bowl, beat the sugar, eggs, oil, buttermilk and vanilla until pale and creamy in color. Once thoroughly combined, add the flour and combine, don't overmix or overbeat. Pour the batter into cake tin and bake for 25-35 minutes. Check for doneness with toothpick. Once done, let the cake completely before cutting into small squares.

In a saucepan, add the blueberries, water, orange zest and sugar. Whisk cornstarch with water and keep aside. After the sauce comes to a boil, add the cornstarch mixture and heat until the sauce is thick. Let it cool completely.

Chill your bowl, beaters and whipping cream. Once thoroughly chilled, add the whipping cream to the bowl, along with sugar and vanilla. Beat till soft peaks form. Don't overbeat or you will have butter!


In a bowl, place few pieces of cake at the bottom. Add a layer of blueberry sauce followed by whipped cream. Repeat and decorate the final layer of whipped cream with some blueberry sauce. Chill for a few hours before serving.

More pictures!

It might look messy, but once it enters your mouth, it will feel quite heavenly. 

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