Fresh Blueberry Piñata Cake
Preheat the oven to 170˚C (150˚C fan oven, 325˚F, gas 3). Grease and line 2 x 18cm (7 inch) round cake tins. Mix the milk and Lemon Extract together in a jug. Sift the flour and Baking Powder together in another bowl.
Put the butter and sugar in a large bowl and using an electric whisk, beat until creamy and well blended. Gradually mix in the lemon infused milk and the flour mixture, in alternate batches, until well blended.
Make up the Egg White Powder according to the packet instructions and whisk until softly foaming but not too stiff, then gently fold into the cake mixture..
Divide between the prepared tins, smooth the tops and bake in the oven for about 40 minutes until golden and just firm to the touch. Cool for 5 minutes then turn on to wire racks to cool completely.
To decorate, carefully slice through the middle of each cake to end up with 4 equal rounds. Using an approx. 8cm (3 ¼ inch) plain round cake cutter, cut out a round from the centre of 2 of the cake slices.
Put the soft cheese in a bowl. Add the blueberry jam and mix together until well blended.
In a bowl, lightly whip the double cream until softly peaking. Add the blueberry cheese mixture and continue whisking until thick enough to spread and hold its shape.
Place an uncut sponge on a serving plate. Use some of the blueberry cream to spread over the edge of the sponge and sandwich together with one of the cut sponges. Spread the top with more cream and then lay the other cut sponge on top. Spread a little more blueberry cream on the top ring of sponge.
Fill the centre with some of the blueberries, packing them down into the space and put the remaining cake layer on top; press down gently to make sure the cake is secure.
Spread the remaining blueberry cream thickly round the sides and over the top of the cake to cover it completely. Top with the remaining blueberries and chill for 30 minutes before serving. Decorate with fresh mint. Your layer cake is now ready to serve, surprise and enjoy!