Friday, September 20, 2013

Upside Down Blueberries Sponge Cake

Just got my hands on a box of Fresh Blueberries from the Fruit Bazaar in office, which suddenly triggered my mind to twist the traditional Sponge Cake recipe into an elegant one.

Base Sponge Cake Ingredients
250 Premix Sponge Flour
4 Eggs
50ml Water
50ml Vegetable Oil
1 teaspoon of Vanilla

Whisk together the Premix Sponge Flour, Eggs, Water and Vegetable Oil on high speed for 8 minutes. Place in the oven to bake at 160ºC for 15 to 20 minutes. Use a cake tester stick or wooden stick to check, if it pulls out clear it's done!

Cool in the tray for 10 to 15 minutes, then remove from tray to totally cool.

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Fresh Blueberries.

Arrange the Blueberries according to your liking.

I was trying out a new fun way that is to arrange C for Cindy as a birthday cake present for her and her family.

Warning as different blueberries burst differently my C became like K, which i had to use butter cream just for the top of the cake to make it look like C all over again.

This is fun if you wanna twist your favorite traditional sponge cake into something different.

Our friend comments on the cake is "Your Blueberries Sponge Cake is very nice. Texture and Sweetness perfect. Excellent."

Have Fun~~

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

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