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Ingrid’s Layered sponge cake with balsamic blueberries

My first sponge cake ever ever, and I wasn’t intending it to be so ‘over the top’ but I’m the kind of home cook, who gets a bit carried away with herself, and sometimes it turns out great, (a lot don’t!), but thankfully today was a good day. I used the basic Edmonds 3 minute sponge recipe – I thought my baby girl is sleeping, it’s highly possible, I may only get three minutes, but as I said, it was a good day, and she slept through the whole baking, styling, photographing process. She woke up to a big fat slice of sponge cake on her high chair tray (Gosh, does that sound bad?) She was a contented yet messy wee girl! ¬†This is not an everyday kind of sponge, no siree. This is a girls coming over for a high tea or an impress the new boyfriend’s parents sort of sponge. However, it’s fairly easy – not 3 minute easy, it took me a bit longer than that, but I reckon you couldn’t go too wrong with this recipe (as you could with a cake, although Vanessa had a few sponge issues – note: make sure your eggs are at room temperature). The balsamic blueberries came about as I had a stash of frozen blueberries from a previous job on NZ Gardener Magazine¬†where Vanessa and I photographed Winter fruit puddings – recipes to come. Balsamic vinegar and sugar enhance the flavour of the berries, and made this a very special sponge indeed so I figured it was worth an entry into the Let them bake cake competition – if you like it, get voting! Cheers

Ingrid’s Layered sponge cake with balsamic blueberries and fresh whipped cream
Prep time

Cook time

Total time


Recipe type: Baking
Serves: 10

What you need
  • 1 cup plain flour
  • ¾ cup sugar
  • 3 eggs (make sure they are at room temperature, not from the fridge)
  • 3 tablespoons melted butter
  • 2 tablespoons milk
  • 2 teaspoons baking powder
  • 2 cups Blueberries (I used frozen)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla essence
  • 500ml fresh cream

How to make
  1. Put flour ,sugar, eggs, butter and milk into electric mixer bowl. Beat on high-speed for 3 minutes.
  2. Stir in baking powder. Pour into two lined 20cm tins. Bake at 190 celsius for 15 to 20 minutes.
  3. When cool sandwich together with favourite filling.
  4. In a bowl mix together blueberries, balsamic vinegar, sugar and vanilla. Allow the blueberries to soak for at least 15 minutes. Whisk fresh cream until soft peaks occur. To make a traditional sponge (like a Victoria sponge) spread fresh cream on on one layer and add blueberries. Sandwich the other sponge cake on top. Add blueberries to the top and dust with icing sugar. Serve immediately. * See Notes below for my layered version.

Notes + adaptations

I decided to double the recipe and make two sponge cakes. I used 2 x 20cm springform cake tin (if you don’t have two, just bake one at a time). I added an extra 10 mins (total baking time of 30 mins) onto the cooking time, The sponge was ready when it sprung back when touched with a finger. When the sponge had cooled, I sliced each in half, you will see a baking ridge on the side of the sponge that you can use as a guide. Use a bread knife. On each layer (excluding the top) I spread fresh whipped cream (1cm height on each layer as a guide) and balsamic blueberries. On the top I added blueberries and dusted with icing sugar.

Comments (2)


2 Responses

  1. Carole says:

    Lovely work! Would you be happy to link it in to the current Food on Friday which is all about cakes? This is the link . There are lots of great links there already. I do hope to see you there. Cheers

  2. Carole says:

    Ingrid and Vanessa, how lovely that you linked in. Thanks. I do hope to see you again soon. Cheers

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