Blueberry Lemon Curd Cream Cake

Preheat oven to 350ºF. Grease and line the bottom of three 6-inch cake pans with parchment paper. Set aside.

In a bowl of a standing mixer with a whisk attachment, beat egg whites on medium speed until foamy. Add 2 tablespoons sugar and continue beating until stiff peaks form. Set aside.

In another bowl, beat egg yolks and 1/4 cup sugar on high speed until thick and light in color, about 5 minutes. Add vanilla, lemon juice and zest. Mix for another minute.

Sift flour and remaining 2 tablespoons sugar over top of egg yolk mixture. Fold flour mixture into egg mixture, followed by half of the meringue. Fold the rest of the meringue into the batter until just incorporated. Pour batter into prepared pans evenly and smooth the top.

Bake 8–10 minutes or until cakes are golden brown and a toothpick inserted in the center comes out clean. Remove cakes from the oven and let cool in pan for 5 minutes. Run a thin knife around the cake edge and place the cake on a wire rack to cool completely.

Whip the heavy cream and powdered sugar until it holds stiff peaks.

To assemble the cake, place one cake layer on your serving plate and spread 1/3 of the whipped cream on top. Drizzle about a tablespoon of lemon curd on the cream. Place a few blueberries along the edge of the cake, and scatter some in the centre. Top with other cake layers, followed with cream, lemon curd and blueberries.

Chill the cake until ready to serve.