Recipe: Tasty Blueberry and cranberry mini-sponge cake.

Blueberry and cranberry mini-sponge cake.. In a small bowl, combine drained mandarin oranges and blueberries. 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.

Blueberry Victoria sponge cake, with layers of lightly roasted blueberries and whipped cream is an easy but very impressive dessert. 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). Super spongy and light as air, the Chinese sponge cakes are usually the size of oversized muffins. 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.

1. You need 2 cup of all purpose flour.
2. It's 4 tsp of baking powder.
3. It's 1 pinch of salt.
4. You need 1 1/4 cup of granulated white sugar.
5. You need 1 1/4 cup of light creamy yogurt.
6. You need 1 of egg (slightly beaten).
7. You need 1/2 of fresh lemon juice.
8. You need 1 1/4 cup of mix of berries (frozen).

I wasn't sure if these clear water cakes were the same, but they looked remarkably similar and they were easy to make. In fact, I was a bit suspicious at how easy the recipe looked. Cakes, cookies, pies, tarts, muffins, scones, short- rye- wheat- and naan breads welcome! They taste like a blueberry mousse cake.

Blueberry and cranberry mini-sponge cake. step by step

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..

It doesn't belong to any culture other than a bit French. Cause it's actually a small entremet. 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. Blueberry Muffin Cake is the best homemade cake that is so moist and made with lots of Beautiful layers of fresh berries and brown sugar separate layers of moist white cake in this easy Mango sponge cake - FLOURS & FROSTINGS.