BLueBeRRy CoTToN CaKe

Since its all about Cotton Cake this week, so I've made Blueberry Cotton Cake 2 days ago and just got the chance to share it with you.

Cotton Cake apparently is really simple to make, and it didn't take too much time as well. I got the recipe from a cooking newspaper I bought like from I don't remember when haha. But there must be some mistakes because when I tried it the first time, it didn't come up very nice. So I made a little bit of improvisation here and there and it came up just like in the picture =") I know... I have to learn more about deco and photo..
Well, what I did was mixing the eggs using a mixer with full speed instead of just using an eggbeater. But you shouldn't mix them too long or you'll make the cake fall down soon after you take them out from the oven. And then I also change the temperature of the oven from 160C to just 140C with the baking time from 40 minutes to 60 minutes. That has made the cake didn't look too well done and perfectly cooked to the inside.

So here is the recipe...

Ingredients:
100 gram of medium protein wheat flour
150 gram of butter
1 egg + 200 gram of egg yolk (a)
300 gram of egg whites (b)
150 gram of granulated sugar
1/4 tea spoon of cream of tar-tar
1/4 tea spoon of salt
20 gram (1 tablespoon) of blueberry jam
100 ml of milk

How to make:
1. Melt the butter (don't let it boil), then add the wheat flour, stir until they are well blended.

2. Heat the milk, just to make it a bit warm, and then while you heat the milk, stir (a) with a mixer on full speed until it looks pale. (It is better to weigh for the precise recipe. But if you don't want to, I've counted it was about 12 eggs you need to make 200 grams of egg yolks.)

3. Pour the milk into the stirred egg yolk, followed by the blueberry jam, and then stir them with a mixer on slow speed until they are well blended. And then mix them into the flour batter.

4. Stir the egg whites using a mixer on full speed along with the salt and cream of tar-tar until they are creamy and expanded. And then add the sugar little by little while still stirring it with a mixer until they form a thick consistency.

5. Mix in the flour batter little by little into the egg mixture while stirring them slowly using a spatula. (Note : stir it in the same direction!)

6. Pour the batter into the baking cups (only 3/4 part), bake them for about 60 minutes with the oven temperature of 140C.

7. Take the cakes out of the oven and leave them cool, then you can take them off the cups and give them whipped cream and blueberry jam toppings.

Try it out and give me your comments! =")