Blueberry and cranberry mini-sponge cake.. To make the cakes, cream the butter and caster sugar together until the mixture is pale and light. Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl from time to time. So today I present to you this incredible recipe for my version of a blueberry sponge bundt cake.
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). Rustic mini cake with berries and sugar crumble. Tasty lemon pie decorated with fresh cranberries and whole orang. You can cook Blueberry and cranberry mini-sponge cake. using 8 ingredients and 6 steps. Here is how you cook that.
Ingredients of Blueberry and cranberry mini-sponge cake.
- You need 2 cup of all purpose flour.
- Prepare 4 tsp of baking powder.
- Prepare 1 pinch of salt.
- It’s 1 1/4 cup of granulated white sugar.
- You need 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).
Blueberry Muffin Cake is the best homemade cake that is so moist and made with lots of blueberries with a delicious crumble topping! Mini Bundts are incredibly adorable and so easy to do. In a small bowl, combine drained mandarin oranges and blueberries. These pretty berry cakes from Cathy Isaak of Rivers, Manitoba are topped with a yummy lemon-flavored glaze.
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..
These mini cakes are great, moist and very flavorful, a hit every time I make them, the icing gives just the right amount of sweetness. 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. Light airy sponge cake layered with tangy cranberry curd and frosted with whipped cream. This cake's airy texture is due entirely to whipped egg whites.
