Sponge Blueberry Cupcake
Composition / ingredients
12
Servings:
Step-by-step cooking
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Actually a recipe for cold winter evenings when you want dessert for tea, especially from berries frozen for the winter) So, the recipe.
Separate the whites from the yolks and carefully whisk into a strong foam with sugar, when a thick mass has formed, introduce the yolks, mix gently, add blueberries and mix gently again.
We shift the mass into a greased form. Bake a cake with blueberries for about 30 minutes at a temp. 200 deg. We take out, cool down, eat!
The caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Blueberries - 44 kcal/100g
- Fresh frozen blueberries - 56 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
