Berry Breakfast Cake Recipe
My mother handed over this Berry Breakfast Cake recipe when I asked her for a quick and easy dessert. Berry Breakfast Cake is very tasty and you can't stop with eating just one. Have your fill!
Ingredients
| Blue cornmeal | 355 Milliliter (1 1/2 Cups) | |
| Unbleached white flour | 120 Milliliter (1/2 Cup) | |
| Non alum baking powder | 15 Milliliter (1 Tablespoon) | |
| Egg whites | 2 | |
| Blueberry/Boysenberry syrup | 120 Milliliter (1/5 Cup) | |
| Unrefined vegetable oil | 15 Milliliter (1 Tablespoon) | |
| Skim milk/Soy milk | 355 Milliliter (1 1/2 Cups) | |
| Blueberries/Boysenberries | 240 Milliliter (1 Cup) |
Directions
Combine first three ingredients.
Beat egg whites until fluffy.
Beat together berry syrup, oil and skim milk, and gently fold in egg whites.
Stir in dry ingredients, pour batter into an oiled cake pan, sprinkle with berries, and place on a baking sheet.
Bake at 425oF (220°C) for 30 minutes until golden.
Beat egg whites until fluffy.
Beat together berry syrup, oil and skim milk, and gently fold in egg whites.
Stir in dry ingredients, pour batter into an oiled cake pan, sprinkle with berries, and place on a baking sheet.
Bake at 425oF (220°C) for 30 minutes until golden.
Chef
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