Blueberry Fresh Cream Cake || Blueberry Layer Cake Recipe || Blueberry whipped cream recipe

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INGREDIENTS:

FOR SPONGE:

5 egg whites
100 grams or half cup sugar
5 egg yolks
90 grams or 3/4 cup flour
30 grams or 1/4 cup of corn flour
1/2 tsp baking powder
1 tsp vanilla essence

FOR BLUEBERRY PUREE:

1 cup or 148 grams of blueberries
2 tbsp or 30 grams of sugar
1/3 cup or 80 ml of water

FOR BLUEBERRY FRESH CREAM OR WHIPPED CREAM:

2 cups or 500 ml whipped or double cream
1/4 cup or 60 grams of icing sugar
blueberry puree

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