Blueberry cream sponge cake
By VicentaLakin
Small weekends, with plenty of time, can prepare families for a little early. This morning, I got up in the morning to bake a cake, and then I warmed up a couple of barley buns made in the middle of the night, with homemade caramel butter sauce (e.g. good food, watch my front recipe), cut an umbilical orange with a couple of caramel cashew waffles and pour some warm water, and I was ready. It'll take about an hour to get up. It's not so hard to have such a diverse breakfast. Since you're a wife and a mother, give more thought
Recipe Recommendations
- eggs of 3
- fine sugar 75 grams
- low-gluten flour 90 grams
- light cream 150 grams
- powdered sugar appropriate amount
- blueberry sauce appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for Blueberry cream sponge cake
1
Separate the yolk
2
Add 45 grams of fine sugar three times to the egg clear and send it to the Great Bay Trench
3
Then you add 30 grams of sugar to the yolk
4
I'll hit the yellow paste with white hair
5
I'm gonna cut the protein and yolk
6
And then it's pouring in the pre-screened low-band powder
7
Smash it from the bottom up
8
Put the cake in the bag
9
this time, the mold was a positive rectangular non-simplified, with a width of 10 cm*7 cm. the mold lays a piece of oil-snack paper on the bottom, then a piece of slanted cake paste, and then it's over
10
The oven is preheated at 185 degrees, then placed in the middle, baked for about 12 minutes, removed, transferred to the cooling shelf and decorated with sugar powder. The process of cooling it out
11
When it cools to the temperature, pull out the cake, tear out the suction paper at the bottom, and then put on light cream, put on a proper amount of blueberry sauce and pour all the remaining light cream
12
And then you fold the cake into a shell, as you see. Cut it in small pieces