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Blueberry and cranberry mini-sponge cake.
Blueberry and cranberry mini-sponge cake.

Before you jump to Blueberry and cranberry mini-sponge cake. recipe, you may want to read this short interesting healthy tips about Selecting The Best Foods Can Help You Stay Fit And Also Healthy.

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Yet another thing you will want to make sure of is that your eating enough of is your vegetables as this will additionally be able to have a good effect on your health. Along with possessing many different vitamins and minerals, you will in addition find that some vegetables in addition have potassium. You will find that one of the veggies we are referring to is broccoli, which is packed with potassium. You will additionally find that a salad, made with spinach rather than lettuce, can provide your body with many more necessary nutrients.

By simply following a number of the suggestions above you will see that you will end up living a healthier life. Also if you eliminate all the processed foods that you really should not be eating anyway, you might find that you could end up living a longer life.

We hope you got insight from reading it, now let’s go back to blueberry and cranberry mini-sponge cake. recipe. To cook blueberry and cranberry mini-sponge cake. you only need 8 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Blueberry and cranberry mini-sponge cake.:
  1. Get 2 cup all purpose flour
  2. Take 4 tsp baking powder
  3. You need 1 pinch salt
  4. You need 1 1/4 cup granulated white sugar
  5. Use 1 1/4 cup light creamy yogurt
  6. Provide 1 egg (slightly beaten)
  7. Use 1/2 fresh lemon juice
  8. Take 1 1/4 cup mix of berries (frozen)
Instructions to make Blueberry and cranberry mini-sponge cake.:
  1. Preheat oven to 190C (375F). Put the berries in a colander (make sure to save the juice)
  2. Combine flour, baking powder and salt. Whisk together and set aisde.
  3. In another bowl mix all the other ingrediemts until fully integrated. (Add also the juice from the berries)
  4. Add the flour mixture ans whisk slowly until there are no lumps of flour.
  5. Grease your baking trays with cooking spray or butter and flour. Make the mini-cakes about 2 teaspoon size.
  6. Bake for 10-12 minutes or until the knife comes out clean. Serve cold.

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