Vertical Cake (Lemon & Blueberry

Assembled with vanilla sponge cake lemon blueberry swirl whipped cream and lemon cream cheese buttercream this vertical cake is a beautiful masterpiece. Its soft and light with bright refreshing flavors and an impressive aesthetic. For recipe success
Ingredients
Cake
allpurpose flour for dusting pan and confectioners sugar for dusting baked cake
4 large eggs at room temperature
34 cup 150g granulated sugar
1 and 12 teaspoons pure vanilla extract
2 Tablespoons 30ml vegetable oil

1 cup 125g allpurpose flour spooned leveled
1 teaspoon baking powder
14 teaspoon salt
Blueberry Whipped Cream
1 teaspoon cornstarch
2 teaspoons warm water
1 cup 140g fresh or frozen blueberries
1 Tablespoon lemon juice
1 Tablespoon granulated sugar
1 and 12 cups 360ml heavy cream
3 Tablespoons 20g confectioners sugar
Cream Cheese Buttercream
12 cup 8 Tbsp 113g unsalted butter softened to room temperature
4 ounces 113g fullfat brick cream cheese softened to room temperature
3 cups 360g confectioners sugar
2 Tablespoons 30ml lemon juice
12 teaspoon pure vanilla extract
optional fresh blueberries for garnish
Instructions
For best success follow this recipe closely be prepared with all of the special tools you need see recipe notes and watch the video tutorial in the blog post.
Preheat oven to 350F 177C. Grease a 1217 inch baking pan with nonstick spray or butter line it with parchment paper grease the parchment paper then dust with a very light layer of flour. A sifter helps. Parchment paper helps the cake seamlessly release from the pan. If its helpful see this parchment paper rounds for cakes video post but note that youll use a rectangular piece of parchment paper for this cake.
Make the cake Using a hand mixer or a stand mixer fitted with whisk attachment beat the eggs in a large bowl on high speed for 5 minutes until pale yellow and relatively thick. Switch the mixer to medium speed and beat in the sugar vanilla and oil just until combined about 1 minute. Set aside.
Whisk the flour baking powder and salt together in a small bowl. In 2 or 3 additions sift the dry ingredients over the egg mixture gently folding together after each addition. You do NOT want to deflate the eggs. Make sure there are no pockets of dry ingredients. Batter is thick and airy.
Spread batter evenly into prepared pan. Youll really have to stretch the batter out to fit this pan. It will be a thin layer. Tap the whole pan on the counter a few times to pop any air bubbles on top.
As the cake bakes complete step 7. Bake for