Blueberry Sponge Cake

• Sponge Cake:

• 1 cup sifted cake flour
• 1/2 cup plus 2 tablespoons white sugar, divided
• 1 pinch salt
• 4 eggs
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons unsalted butter, melted

• Blueberry Syrup:

• 1 cup blueberries
• 1/2 cup sugar
• 1/2 cup water
• Fresh berries, optional
• Mint, optional

Preheat the oven to 350°F. Grease and flour 8 cups of a muffin tin.

To prepare the cake, bring a large pot of water to a boil. While the water is coming to a boil, sift together the flour, 2 tablespoons sugar, and the salt. Set aside.

Place the bowl of a stand mixer over the pot of boiling water. Add the eggs and the remaining 1/2 cup of sugar to the bowl and whisk constantly, until eggs are just warm to the touch, about 5 minutes. Screw the bowl onto the base of the stand mixer and attach the whip attachment. Whip on medium-high speed until the eggs are light yellow, fluffy, and form thick ribbons. Reduce the mixer speed to low and add the flour mixture in 3 additions, making sure each addition is incorporated before adding the next. Add the vanilla and mix to incorporate. Mix 1 cup of the batter with the melted butter in a medium bowl, then fold back into the main batter. Pour the batter into the prepared muffin cups.

Immediately bake the cakes for 12 minutes, until the cakes spring back when poked and a toothpick comes out clean when inserted into their centers. Remove from the oven and immediately invert the pan to transfer the cakes onto a cooling rack. Let cool to room temperature.

To prepare the syrup, combine the blueberries, sugar, and water in a medium saucepan. Bring the ingredients to a simmer and cook for 10 minutes. Remove from heat, cool, and strain through a mesh strainer. (Reserve the solids for another use or discard.)

To serve, trim off the top of each sponge cake and return the trimmed cakes to the muffin pan. Pour the blueberry syrup over the cakes. Let stand for 5 minutes. Invert each cake onto a plate and garnish with fresh berries and mint.