Blueberry Bundt Cake
- 5 medium eggs, separated
- 150 g caster sugar
- 150 g plain flour + 1 tbsp
- 50 g corn flour
- 150 g frozen blueberries
- 200 g butter, softened
- 100 g icing sugar
- None None blue food colouring
- 2 tbsp coconut flakes
- Preheat oven to 350u0b0F. Whip the egg whites with 3 tbsp cold water while slowly adding the sugar, beating until stiff. Stir in the egg yolks one by one then gently fold in 1 1/4 cup flour and 1/3 cup cornstarch. Mix the blueberries with 1 tbsp flour then fold into the cake mix. Transfer to a greased and floured 9 inch Bundt pan and bake for 45 minutes. Cool on a wire rack.
- To make the icing, whisk together the butter and powdered sugar until creamy, adding a few drops of food coloring. Spread over the cake and sprinkle with coconut flakes. Refrigerate for 15 minutes before serving.
eggs, caster sugar, flour , corn flour, frozen blueberries, butter, icing sugar, food colouring, coconut flakes
Taken from recipes-plus.com/api/v2.0/recipes/19324 (may not work)