Blueberry Bundt Cake
- 5 medium eggs separated
- 1 1/4 cups caster sugar
- 1 1/4 cups plain flour + 1 tbsp
- 6 7/8 tablespoons corn flour
- 7/8 cup frozen blueberries
- 7/8 cup butter softened
- 7/8 cup icing sugar
- food colouring blue
- 2 tablespoons 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, colouring blue, coconut flakes
Taken from www.yummly.com/recipe/Blueberry-Bundt-Cake-1409733 (may not work)