Vertical Cake (Lemon & Blueberry) | Sally's Baking Addiction
"Assembled with vanilla sponge cake, lemon blueberry swirl whipped cream, and lemon cream cheese buttercream, this vertical cake is a beautiful masterpiece!..."
INGREDIENTS
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all-purpose flour for dusting pan and confectioners’ sugar for dusting baked cake
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4 large eggs, at room temperature
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3/4 cup (150g) granulated sugar
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1 and 1/2 teaspoons pure vanilla extract
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2 Tablespoons (30ml) vegetable oil
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1 cup (125g) all-purpose flour (spoon & leveled)
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1 teaspoon baking powder
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1/4 teaspoon salt
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1 teaspoon cornstarch
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2 teaspoons warm water
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1 cup (190g) fresh or frozen blueberries
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1 Tablespoon lemon juice
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1 Tablespoon granulated sugar
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1 and 1/2 cups (360ml) heavy cream
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3 Tablespoons (20g) confectioners’ sugar
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1/2 cup (115g) unsalted butter, softened to room temperature
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4 ounces (112g) block full-fat cream cheese, softened to room temperature
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3 cups (360g) confectioners’ sugar
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2 Tablespoons (30ml) lemon juice
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1/2 teaspoon pure vanilla extract
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optional: fresh blueberries for garnish
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