Blueberry and cranberry mini-sponge cake.
Blueberry and cranberry mini-sponge cake.

Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, blueberry and cranberry mini-sponge cake.. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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. Blueberry Victoria sponge cake, with layers of lightly roasted blueberries and whipped cream is an easy but very impressive dessert.

Blueberry and cranberry mini-sponge cake. is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Blueberry and cranberry mini-sponge cake. is something which I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook blueberry and cranberry mini-sponge cake. using 8 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Blueberry and cranberry mini-sponge cake.:
  1. Make ready 2 cup all purpose flour
  2. Prepare 4 tsp baking powder
  3. Take 1 pinch salt
  4. Make ready 1 1/4 cup granulated white sugar
  5. Get 1 1/4 cup light creamy yogurt
  6. Make ready 1 egg (slightly beaten)
  7. Get 1/2 fresh lemon juice
  8. Take 1 1/4 cup mix of berries (frozen)

I would toast a slice of vanilla pudding cake cover it with homemade Devonshire cream and a little tart cranberry jam. Photo about A close-up image of mini-sponge cake with cream and fresh blueberries on blue and closeup shortbread mini tart with raspberries and blueberries. Blueberry Tart on vintage wooden Set of tasty mini cakes with raspberries, blackberries, cranberries, blueberries and grapes on white. To make the cakes, cream the butter and caster sugar together until the mixture is pale and light.

Instructions to make Blueberry and cranberry mini-sponge cake.:
  1. Preheat oven to 190C (375F). Put the berries in a colander (make sure to save the juice)
  2. Combine flour, baking powder and salt. Whisk together and set aisde.
  3. In another bowl mix all the other ingrediemts until fully integrated. (Add also the juice from the berries)
  4. Add the flour mixture ans whisk slowly until there are no lumps of flour.
  5. Grease your baking trays with cooking spray or butter and flour. Make the mini-cakes about 2 teaspoon size.
  6. Bake for 10-12 minutes or until the knife comes out clean. Serve cold.

Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl from time to time. Choose from a wide range of similar scenes. This Sponge Cake is light and airy and is filled with a delicious raspberry whipped cream. Butter, or spray with a nonstick vegetable. These small sponge cakes are topped with a pink raspberry icing and are perfect for birthdays, afternoon tea or a special treat!

So that’s going to wrap it up with this exceptional food blueberry and cranberry mini-sponge cake. recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!