Eggless Blueberry Cake – Last week was the egg version. This week the eggless I do a different way. I added some blueberries in the cake since the layers are thicker, I give it some blueberries for some colour. Instead of using the typical cream cheese frosting, in this version I used sour cream frosting. Sour cream frosting is very creamy and light, you’ll love it. I still stick with some puree, a must have for a blueberry cake, which makes every layer additional moist and soft. Let me know you comment, if you like the cake or how you like yours to be. Hope you will give this cake a try. Enjoy!

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Ingredients:

• Blueberry Sponge Cake
I used (3) 6 inch pans

240ml [1 cup] milk
15ml [1 tbsp] white vinegar
240g [2 cups] cake flour
2 tsp baking powder
150g [¾ cup] fine sugar
130g [½ cup + 1½ tbsp] oil
1 tsp vanilla extract
½ tsp salt

65g [½ cup] blueberries (added in the cake)


• Blueberry Puree
250g [2 cups] blueberries
75g [⅓ cup] sugar
15ml [1 tbsp] lemon juice

• Sour Cream Frosting***
210g [¾ cup + 2 tbsp] sour cream
45g [⅓ cup] powdered sugar
80g [⅓ cup] blueberries puree
420g [1¾ cup] whipping cream

***alternatively, you can go for cream cheese frosting. Click here for cream cheese frosting (which I did in the egg version): [ Ссылка ]

syrup [1 tbsp sugar + 2 tbsp hot water]

• Deco
Piping tip: 686
Decorative leaves
Fresh blueberries


Instructions:

• Eggless Sponge Cake
1. Preheat oven at 180°C/355°F.
2. Prep the pans, grease and flour them. Set aside.
3. Add vinegar into the milk. Give it a quick stir and let it rest for 5 minutes.
4. Sift all the dry ingredients (cake flour and baking powder)
5. In a large mixing bowl, add sugar, oil, vanilla extract and salt. Mix vigorously until well combined.
6. Add in the milk mixture in a 3 batches, alternate with the sifted dry ingredients. Mix until combined.
7. Add in the sifted dry ingredients in a 3 batches, alternate with the milk mixture. Mix until combined, do not over mix. Switch to a spatula to mix and scrape the bowl to ensure even mixing.
8. Divide the batter evenly into the prepared 3 pans. Tap the pan on the table few times to release air bubbles.
9. Bake in preheated oven at 180°C/355°F for 30-35 minutes or until inserted skewer comes out clean.***
Remark: If you’re using just one pan for all the batter, bake in preheated oven at 180°C/355°F for 35-40 minutes or until inserted skewer comes out clean.
10. Let the cake cool completely.

• Blueberry Puree
1. Wash the blueberries with salt and flour. My dad told me this is the best way to get rid of dirt or pesticides. Strain the berries and pat them dry. Place them in a milk pot.
2. Add sugar and lemon juice. Cook over a medium heat. Stir to prevent burnt.
3. Use a masher to mash the berries. Simmer for about 1-2 minutes. Remove the pot from the heat.
4. Strain the sauce. Set aside. The sauce will eventually be thickened like jam once it’s cool.
5. I saved the pulps for the fillings (optional)

• Sour Cream Frosting
1. In a large bowl, add the sour cream. Give it a quick mix so that it’s creamy.
2. Sift in the powdered sugar. Mix until well combined.
3. Add in the puree, mix until well combined. Scrape the bowl to ensure the puree is mixed evenly.
4. Add in the whipping cream in two batches. Mix until combined. After adding the second batch, mix until stiff.

• Assemble the Cake (refer to the video)

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