INGREDIENTS
A)
4 egg whites
6 egg yolks
200 gm castor sugar
a bit of salt
10 gm SP Emulsifier
B)
130 gm superfine flour
C)
30 ml UHT Milk
1 tsp vanilla essence
D)
melted butter/ corn oil
DECORATION
350gm Non-dairy whipping cream
300gm blueberry pie filling
100gm cooking chocolate
For deco Red cherries
METHOD
1. Pour ingredients (A) into mixing bowl. Place the mixing bowl in a pot of water heated to 40-
42 C . Mix well.
2. Whip ingredients (A) till light and fluffy.
3. Fold in ingredients (B) gradually.
4. Add ingredients (C) slowly and mix well.
5. Mix ingredients (D) till well blended. Coat the cake mould with butter. Pour the mixture into
the mould. Bake in a preheated oven at 180 C for 30-35 minutes.
6. Once baked, invert the cake onto wire rack for 5 minutes and turn over again. This is to
prevent the surface of the cake from sinking.
DECORATION
1. Slice the sponge cake into 3 layers.
2. Whisk fresh cream until light and fluffy to make icing. Mix 1/2 icing with 1/2 blueberry pie
filling, then sandwich between the layers of the cake.
3. Coat the whole cake smoothly with the remaining icing. Top with blueberry pie filling.
4. Decorate with red cherries and melted cooking chocolate.
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