Blueberries Flavor Sponge cake

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Blueberries Flavor Sponge cake Recipe source: Hamidah Nasron (FB member)

Ingredients:- 150 g cake flour
150 g castor sugar (i use fine sugar)
5 grade A eggs (60g)
15 g ovalette (emulsifier)
1 teaspoon baking powder
80 g butter, melted
80ml Blueberries puree – blend 50g frozen blueberries with 40g milk and a few drops of blueberry coloring then measure out 80 ml
IMG_4988IMG_4990Method:-
1. Beat sugar, cake flour, baking powder, ovalette & eggs at high speed for abt 5-7 mins until batter is really smooth and creamy.
2. Add in blueberry puree and continue to beat on medium speed until batter becomes light & fluffy.
3. Lastly add in melted butter and mix well. Use a spatula to gently fold batter from bottom to top until batter is well incorporated. Pour into a greased and bottom lined 7″x7″ square pan or 8″ round pan and bake at 150C for 60 minutes or until skewer comes out dry when inserted. Leave to cool for few minutes before invert to unmould from pan and peel off paper lining. Invert back up and cool on rack before slicing. IMG_4996 IMG_5007 IMG_5018

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6 Comments »

  1. Helen leong said

    Hi jeannie what do u use to dot the cake. I am curious. Can you let me know. Thank you

    Like

    • jeannietay said

      Hi Hellen, no secret weapons needed, just use a spoon to drop dots on the cake and then use a toothpick or skewer to draw across the dots to get the love design.

      Like

  2. Cecilia said

    Do I need to sieve the blended blueberries and milk? Because I don’t see any bits of blueberry skin in your sponge. Thanks!

    Like

    • jeannietay said

      Yes, blend the blueberries with the milk. Don’t have to sieve.

      Like

  3. winnie said

    Hi jeannie I love your lychee and blueberry sponge. I tested your recipe but my batter is very liquidy as in it doesn’t look like the batter you get from making chiffon cakes. Did I do it wrongly? Appreciate your advice.

    Like

    • jeannietay said

      Yep you did. Batter should be creamy and thick. You have to really beat the batter until really really thick. Use a timer to help you.

      Like

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