Easy sponge cake full of juicy blueberries. Served with tea or coffee.
No. of servings
|baking powder for gingerbread||0.25||oz||7||grams|
Sort blueberries and wash them in a strainer under running water. Separate egg yolks from whites and beat egg whites until stiff peaks form.
powdered sugar 2.75 oz (80 g)
Beat egg yolks with sugar.
Mix in flour with baking powder.
Stir egg yolks mixture into egg whites foam.
Grease deep baking tin with butter and flour it. Pour prepared dough in. Evenly sprinkle blueberries on top of the dough.
Bake sponge cake in preheated oven at 390°F (200°C) for about 15 minutes.
Sprinkle warm sponge cake with powdered sugar, allow it to cool and cut it.