Blueberries Walnut Sponge recipe by chef l i s a l e o n g

Blueberries Walnut Sponge recipe by chef l i s a l e o n g
160g of self-rising flour & 30g plain flour
3 Tbsp custard powder
1 Tbsp corn flour
4 large egg whites
40g castor sugar
4 Tbsp corn oil & 125gm butter (melted butter oil)
150g canned blue berries (drained & briefly chopped)
80g hot water
4 egg yolks & 1 whole egg
120g castor sugar
1 Tsp vanilla essence
80g walnuts for garnishing (cake deco)
Method: Microwave Oven Baking
Sift ingredient (A) self-rising flour, plain flour, corn flour and custard powder.
Whip (B) egg whites and sugar to meringue texture. Set aside.
Heat (C) corn oil and 125g butter in the in the Samsung microwave oven (HIGH) 1 min, when butter has just melted add
in the chopped blue berries mix well (set aside)
Beat sugar and egg yolks for 1-1/2 minutes until fluffy. Mix in hot berries butter oil, hot water, vanilla and sifted flour
alternately into batter.
Fold in the egg white meringue (in 2 batches).
Pour cake batter into loaf baking trays (makes 2). Bake in the pre-heated Samsung MC32F606 microwave oven.
Press the Convention button. Select temp 180C set the baking time. Turning dial knob. Bake at 180C for first 15
minutes then reduce to 160C for another 30 to 35 minutes. Insert a stick into the center. If it comes out clean, the cake
is ready.
Samsung Microwave Oven (Convection) preparations:
Chef Tips:
Press the Fast Preheat button for Fast Preheating the Oven.
Always use oven gloves when touching the recipients in the oven as they will be very hot.
Use LOW rack for better browning.
To check current temperature of oven cavity, press Fast Preheat Button.
Researchers have found that blueberries help protect the brain from oxidative stress and may reduce the effects of agerelated conditions such as Alzheimer’s disease or dementia. Studies have also shown that diets rich in blueberries significantly
improved both the learning capacity.