Ingredients
Equipment
Method
Sponge Cake
- Beat Ingredients E until the mixture is well risen and fluffy. Add Ingredients F and mix until everything is well combined. Pour the batter into a round cake pan and bake at 340°F (170°C) for 30 minutes. Set aside to cool.
- Beat Ingredients A until smooth. Add Ingredients B and continue mixing until the mixture is smooth and well combined.
Meringue
- In a separate bowl, whisk the egg whites until fluffy. Gradually add the superfine sugar and continue beating until the meringue becomes thick and shiny and forms stiff peaks.
- Using the cut-and-fold method, gently combine the meringue with the cheese mixture.
- Place the sponge cake into a round cake pan lined with aluminum foil. You can also use a cheesecake mold.
- Pour half of the cheese mixture into the pan. Add the blueberry pie filling, then pour the remaining cheese mixture over the top.
- Bake using the water-bath method at 250°F (120°C) for 1 hour 30 minutes.
- Once baked, remove the tray of water and let the cake cool in the oven with the door slightly open.
- Chill the cake overnight or for at least 8 hours in the refrigerator before slicing. Decorate as desired.
