Name: Boston Creamy Blueberry Sauce Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2/medium egg yolk; 60g Caster sugar; a little salt; a little Vanilla extract; 40ml milk; 30ml/salad oil is also available Snow White Grape Seed Oil; 70g Low-gluten flour; 2.5g (can be ignored) Baking powder; 3 (medium-sized eggs) protein; Some Daxi Da Blueberry Jam; Some fresh cream; Some Fruit; Some Mint leaf; Some Dried fruit

Boston Creamy Blueberry Sauce Cake

by Espresso light mood

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

This cake is one of the most traditional American cakes. I added the blueberry sauce by myself. The granulated Dahida blueberry sauce is more delicious than pure cream. It is not too greasy. . The taste of the cake is soft and delicate, and it feels like it melts in the mouth. There are only 4 finished products according to the weight of the upper part of the book. After eating it, it feels that it is less and it is really delicious. The weight should be doubled next time.

Take care of your family and make snacks with healthy oil.
About [Grape Seed Oil]:
Natural grape seed oil is selected fresh and high-quality grape seeds, processed by scientific pressing technology and advanced nitrogen preservation technology. The product is rich in unsaturated fatty acids such as linoleic acid and has the characteristics of low oil fume, suitable for medium-high temperature cooking. And it does not add any antioxidants, and does not contain harmful trans fatty acids and pesticide residues.
Suitable for the crowd: especially suitable for female friends and the frail middle-aged and elderly people.
Product features: one of the cooking oils with the least oil fume. It is rich in proanthocyanidins (OPC), improves blood circulation, strengthens the body's immune function, restores collagen vitality, delays aging, and rejuvenates skin. "

Boston Creamy Blueberry Sauce Cake

1. Pour egg yolks, 25 grams of sugar, salt, and vanilla extract into the container and mix well.

2. Add grape seed oil and milk.

3. Stir evenly so that the fat, milk and egg yolk are fully integrated.

4. Sift in low-gluten flour and baking powder.

5. Stir evenly and form egg yolk paste for later use.

6. Add the egg whites and the remaining sugar.

7. Beat with a whisk until dry and foamy.

8. Mix 1/2 beaten meringue with egg yolk paste.

9. Pour the mixed egg yolk paste into the remaining 1/2 meringue,

10. Use a rubber spatula to gently stir evenly.

11. Pour the mixed batter into a medium chrysanthemum paper cup, put it into the preheated oven, middle layer, 185 degrees for 20 minutes (time temperature is for reference only, please adjust the temper of your own oven), immediately after baking, be sure to Press upside down on the grill until it cools to prevent the cake from shrinking.