BLUE­BERRY PETAL SPONGE CAKE

You won’t be feel­ing blue with this stun­ning treat. It looks tricky to make, but is ac­tu­ally a very easy tech­nique to master. Try it!

Women's Weekly (Malaysia) - - Bake Of The Month -

Prep 1 hour 30 mins / Cook 15 mins + cool­ing / Serves 8

4 eggs, at room tem­per­a­ture

2⁄ 3 cup caster su­gar 1 tsp vanilla bean paste 2⁄ 3 cup self-rais­ing flour 1⁄ 3 cup wheaten corn­flour Meringue But­ter­cream (click dig­i­tal link be­low for recipe) ¾ cup thick­ened cream 1 tbsp ic­ing su­gar 250g blue­ber­ries Blue food colour­ing Ic­ing su­gar, to dust 1. Pre­heat oven to 180°C. Grease and flour two 20cm (base mea­sure­ment) round cake pans. Us­ing an elec­tric mixer, beat eggs and caster su­gar in a large bowl for 10 min­utes or un­til thick and creamy. Beat in vanilla bean paste. 2. Sift flour and corn­flour twice into a bowl, then sift over egg mix­ture. Gen­tly fold un­til just com­bined. Spread mix­ture into pre­pared pans. Bake for 15 mins or un­til cakes spring back when lightly touched. Stand in pans for 2 mins, then turn out onto wire racks to cool.

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