Moist Blueberry Cake Recipe | with egg replacement скачать в хорошем качестве

Moist Blueberry Cake Recipe | with egg replacement

Moist Blueberry Cake – First of all, Happy New Year to all of you reading this. This is the first video of the year. I’m excited about this year because I’m preparing some new things, new recipes, new cakes, etc. But if you do have anything in mind that you would like to watch, please let me know in the comment box down below. IF YOU’RE WATCHING THIS VIDEO, I HOPE IT IS HELPFUL TO YOU. PLEASE GIVE A LIKE AND SUBSCRIBE TO MY CHANNEL. Ingredients: • BLUEBERRY SPONGE CAKE 100g [⅓ cup] unsalted butter 60g [¼ cup] whole milk 15g [1 tbsp] vinegar 140g [1 cup + 2 tbsp] cake flour 3g [½ tsp] baking powder ¼ tsp salt 100g [1 cup] caster sugar 2 large eggs OR 120g [½ cup] plain yogurt 1 tsp vanilla extract 100g [⅔ cup] fresh blueberries + 1 tbsp flour for coating • BLUEBERRY SAUCE 150g [1 cup] fresh blueberries 50g [¼ cup] caster sugar 15g [1 tbsp] lemon juice • BLUEBERRY CREAM 360g [1½ cup] whipping cream 30g [2 tbsp] castor sugar 2 tbsp blueberry sauce syrup [1 tbsp sugar + 2 tbsp hot water] Instructions: • BLUEBERRY SPONGE CAKE 1. Preheat oven at 175˚ C/348˚ F. 2. Slice the butter and put into a large mixing bowl. Set aside until it is softened. 3. Mix the milk and vinegar together. Mix well and let it rest for at least 5 minutes. 4. Sift the dry ingredients: cake flour, baking powder and salt. Give it a quick mix and set aside. 5. In the bowl of softened butter, add the sugar. With an electric mixer, mix on high speed for 3 minutes until creamy, fluffy and pale. 6. Add the eggs, one at a time. Mix on high speed until well combined. 7. Fold in the sifted ingredients in two batches, alternate with the milk mixture. 8. Add 1 tbsp of flour (it can be any flour, cake flour or plain flour) to coat the blueberries. This is prevent the blueberries to stuck together or stuck to the bottom. 9. Add the blueberries into the batter, fold until combined. 10. Divide the batter evenly into 3 pans. 11. Bake in preheated oven at 175˚ C/348˚ F for 20-25 minutes. 12. Let them cool on the cooling rack. • BLUEBERRY SAUCE 1. In a milk pot, add the blueberries, sugar and lemon juice. 2. Cook on medium heat and let it simmer for 3 minutes. 3. Cook until the sugar is completely dissolved and the juice volume is doubled. 4. Remove the pot from the heat and strain the sauce. 5. Set the strained sauce aside until it is completely cool before use. • BLUEBERRY CREAM 1. Prepare a bowl filled with some ice. 2. Add the whipping cream in a chilled bowl. 3. With an electric mixer, start mixing on low speed, then increase to medium speed. 4. Mix until the cream is thickened. Transfer half of the cream into a bowl, refrigerate it for 30 minutes or until use. 5. Continue mixing the other half with the electric mixer until the cream is stiff. Transfer it to a piping bag. 6. Start assembling the cake. Follow me at: Instagram: gracioustreatz Facebook: gracioustreatz Email: [email protected] Copyright © Gracious Treatz. All rights reserved.