Sponge Cake with Blueberries
; void(0);){kind=small}
351Easy sponge cake full of juicy blueberries. Served with tea or coffee.
recipe,photo-recipe,blueberries,chicken egg,Pastry
Pastry
Categories
Pastry ›Ingredients
Ingredients
| baking powder for gingerbread | 0.25 6 | oz kcal | 7 | grams | |
| blueberries | 10.5 171 | oz kcal | 300 | grams | |
| chicken egg | 5 440 | pcs kcal | 5 | pieces | |
| flour medium | 3.5 356 | oz kcal | 100 | grams | |
| flour medium | 0 ?? | kcal | 0 | ||
| powdered sugar | 2.75 311 | oz kcal | 80 | grams | |
| powdered sugar | 0 ?? | kcal | 0 | ||
| unsalted butter | 0 ?? | kcal | 0 |
Recipe
1.
blueberries 10.5 oz (300 g) • chicken egg 5 pcs
Sort blueberries and wash them in a strainer under running water. Separate egg yolks from whites and beat egg whites until stiff peaks form.
3.
flour medium 3.5 oz (100 g) • baking powder for gingerbread 0.25 oz (7 g)
Mix in flour with baking powder.
4.
Stir egg yolks mixture into egg whites foam.
5.
unsalted butter • flour medium
Grease deep baking tin with butter and flour it. Pour prepared dough in. Evenly sprinkle blueberries on top of the dough.
6.
Bake sponge cake in preheated oven at 390°F (200°C) for about 15 minutes.
Bon appetit!
