Sponge Cake with Condensed Milk and Blueberries
Cool the finished sponge cake with condensed milk and fresh blueberries on a wire rack, sprinkle with powdered sugar and serve with a cup of coffee.
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Cooking tools:
- Hand mixer
- Mixing bowl
- Sifter
- Cake pan
- Oven
- Cooling rack
- Spoon
- Spatula
Ingredients
- condensed milk - 13.5 oz (385 g) (1 tin, sweet)
- eggs - 4
- flour - 1 and 1/2 cups
- butter - 2 tbsp. with a tip, very soft
- oil - 3 tbsp.
- blueberries - 1/2 cup fresh (small)
- baking powder - 1 tbsp (10 g)
- lemon peel - from 1 not very large lemon
- vanilla essence - 1 tsp.
- powdered sugar - for sprinkling
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