360 g All purpose flour
1 tsp baking powder
1 tsp salt
(Sieve flour, baking powder and salt together, set aside)
5 tbsp fresh milk
1 tsp vanilla essence
11/2 cup fresh blueberries (coated with 1 tbsp all-purpose flour)
1 tbsp castor sugar
3 egg yolks
120 g castor sugar
113 g butter
2 egg whites
50 g castor sugar
1) Pre-heat oven to 175 C. Grease and flour an 8″ square pan.
2) Cream butter and sugar till fluffy, add in vanilla essence and mix evenly. Then add in egg yolk one at a time and beat till light and creamy. Add in milk alternatively with the flour to the yolk mixtures and mix till well combined. Add in the coated blueberries.
3) In a separate bowl, beat egg white till foamy. Gradually add in sugar and beat till stiff peak forms. Fold the meringue to the egg yolk mixture and mix in gently with a plastic spatula. Pour into mixtures into prepared pan. Sprinkle top with the 1 tbsp castor sugar evenly.
4) Bake for 50-60 minutes or until cook. Cool cake in the pan and remove to cooling rack to cool completely.