Blueberry and cranberry mini-sponge cake.
I was actually aiming to make cranberry (I didn't have any fresh ones so instead I used a frozen mix I had in he freezer) cookies, but I seem to have added too much baking powder and instead I got those delicious mini sponge cakes.
Blueberry and cranberry mini-sponge cake.
I was actually aiming to make cranberry (I didn't have any fresh ones so instead I used a frozen mix I had in he freezer) cookies, but I seem to have added too much baking powder and instead I got those delicious mini sponge cakes.
Open in Cookpad AppSteps
- 1
Preheat oven to 190C (375F). Put the berries in a colander (make sure to save the juice)
- 2
Combine flour, baking powder and salt. Whisk together and set aisde.
- 3
In another bowl mix all the other ingrediemts until fully integrated. (Add also the juice from the berries)
- 4
Add the flour mixture ans whisk slowly until there are no lumps of flour.
- 5
Grease your baking trays with cooking spray or butter and flour. Make the mini-cakes about 2 teaspoon size.
- 6
Bake for 10-12 minutes or until the knife comes out clean. Serve cold.
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