Blueberry and cranberry mini-sponge cake.. So today I present to you this incredible recipe for my version of a blueberry sponge bundt cake. This is much lighter than a pound cake style. These pretty berry cakes from Cathy Isaak of Rivers, Manitoba are topped with a yummy lemon-flavored glaze.
Sponge cake, as the name cleverly suggests, is supposed to soak up the filling/syrup/drizzle/jam/cream (though it will struggle with the last). To make the blueberry sauce, melt the butter in a small ovenproof frying pan over a medium heat. To serve, turn out the pudding onto a warm plate and drizzle over the cream. You can have Blueberry and cranberry mini-sponge cake. using 8 ingredients and 6 steps. Here is how you cook it.
Ingredients of Blueberry and cranberry mini-sponge cake.
- You need 2 cup of all purpose flour.
- It’s 4 tsp of baking powder.
- You need 1 pinch of salt.
- It’s 1 1/4 cup of granulated white sugar.
- Prepare 1 1/4 cup of light creamy yogurt.
- It’s 1 of egg (slightly beaten).
- You need 1/2 of fresh lemon juice.
- Prepare 1 1/4 cup of mix of berries (frozen).
To serve, trim off the top of each sponge cake and return the trimmed cakes to the muffin pan. In a small bowl, combine drained mandarin oranges and blueberries. Rustic mini cake with berries and sugar crumble. Homemade cheesecake, apple pie and chocolate cheesecakedessert Tart, cake with red cranberries and walnuts on wooden background.
Blueberry and cranberry mini-sponge cake. instructions
- Preheat oven to 190C (375F). Put the berries in a colander (make sure to save the juice).
- Combine flour, baking powder and salt. Whisk together and set aisde..
- In another bowl mix all the other ingrediemts until fully integrated. (Add also the juice from the berries).
- Add the flour mixture ans whisk slowly until there are no lumps of flour..
- Grease your baking trays with cooking spray or butter and flour. Make the mini-cakes about 2 teaspoon size..
- Bake for 10-12 minutes or until the knife comes out clean. Serve cold..
This Lemon Blueberry Bundt Cake is such a beautiful dessert! When it comes to cakes, I absolutely love baking bundt cakes. Not only do they always turn out perfect, but you hardly need any decorating skills when it comes to making them. Super spongy and light as air, the Chinese sponge cakes are usually the size of oversized muffins. I always pick up a few when I visit a Chinese bakery and I make sure to eat them right away because they spoil quickly.
