Blackberry Sponge Cake with Blackberry Coulis

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Grease and line a round cake tin with parchment paper.

2. 2

   In a mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.

3. 3

   Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4. 4

   Sift together the all-purpose flour and baking powder, then gradually fold into the wet mixture until just combined.

5. 5

   Pour the batter into the prepared cake tin and smooth the top with a spatula.

6. 6

   Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

7. 7

   While the cake is baking, prepare the blackberry coulis. In a small saucepan, combine the fresh blackberries, powdered sugar, and lemon juice.

8. 8

   Cook over medium heat, stirring occasionally, until the blackberries break down and the mixture thickens slightly, about 10 minutes.

9. 9

   Remove the coulis from heat and strain through a fine-mesh sieve to remove seeds. Allow to cool.

10. 10

    Once the cake is baked, remove it from the oven and let it cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

11. 11

    Serve the sponge cake with a drizzle of blackberry coulis on top or on the side.