Blueberry sponge cake

Blueberry sponge cake

50g butter

4 eggs

1 cup sugar

½ cup oil

1 ½ cup plain flour

1 ½ tsp baking powder

3 tsp vanilla sugar

225g blueberries

Icing sugar for dusting (optional)

Switch on the oven to 175 degrees. Line a baking tin (24cm or 10”) with baking paper and grease and bread. (I use oil spray to grease and sifted flour to bread).

Melt butter and let cool. Separate egg whites and keep egg yolks aside in a glass. Beat whites with an electric mixer until you get a stiff white foam. Add the sugar little by little while beating. Add yolks, then oil and butter while mixing. Mix flour, baking powder and vanilla sugar in a separate bowl and stir. Sift flour mix into batter little by little and fold in. Add blueberries and fold in very carefully not to mash them. Bake for 1 hour. Do the stick test (by sticking a toothpick or knife into the middle of the cake and if it comes out dry, the cake is finished) a little bit before just in case. Let cool a little bit and turn out cake. Cool further on a cooling rack.