Blueberry Birthday Cake

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.