Sponge cake with blueberry ripple
Ingredients
For the dish
butter
dried breadcrumbs or desiccated coconut
Cake
100 g butter
100 ml milk
2 eggs
170 g Dansukker Granulated Sugar
5 g Dansukker Vanilla Sugar
180 g plain flour
7 g baking powder
75 g blueberry juice (about 75 g blueberries)
10 ml freshly squeezed lemon juice
9 g plain flour
Heat the oven to 175°C using top and bottom heat.
Grease and flour a cake tin (about 2 litre capacity).
Melt the butter and add the milk. Beat the eggs, sugar and vanilla sugar until fluffy, then add the butter mixture.
Combine the flour and baking powder in a bowl and fold them into the egg mixture. Stir until smooth. Pour 1/3 of the mixture into a separate bowl.
Liquidise the blueberries with the lemon juice and add them to the bowl that contains the smallest amount of cake mixture. Sift 1 tbsp flour into the mixture and stir until smooth.
Pour half of the cake mixture into the tin, then pour half of the blueberry mixture on top. Repeat this procedure, then pull a fork through the mixture to create a marbled effect.
Bake the cake in the lower part of the oven for 40-45 minutes.
Tip: Try sprinkling the greased tin with desiccated coconut instead of with flour. It works very well for this cake.
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