- 250g/9oz caster sugar
- 8 medium free-range eggs
- 250g/9oz plain flour
- 50g/1¾oz butter, melted
- 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
- Preheat the oven to 180C/350F/Gas 4. Grease and line two 22cm/9in round cake tins.
- For the génoise sponge, place the sugar and eggs in a large bowl and whisk until thick and pale.
- Fold in the flour and melted butter and divide between the prepared cake tins.
- Bake in the oven 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.
- For the blueberry compôte and vanilla cream, place the blueberries, sugar and four tablespoons of water in a small saucepan. Place over a medium heat and simmer for five minutes. Remove from the heat and set aside to cool and thicken.
- Place the cream in a large bowl and add the vanilla seeds. 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.