Blueberry Sponge Cake

Recipe adapted from Okashi by Keiko. Make some changes and it turned out so well too. All of them love this cake so much.



Ingredients:
30g Organic Wholemeal Flour
50g Organic Unbleached Plain Flour
1/2 tsp Cinnamon Powder
1/2 tsp Vanilla Essence
2 Eggs
25g Maple Syrup
2 tbsp Sunflower Oil
100g Fresh Blueberries

Method:
1. Preheat oven 170 deg c. Line 6" round cake pan with baking paper.
2. Sieve flour & cinnamon together. Set aside.
2. Whisk eggs, vanilla essence & maple syrup with an electric mixer on high speed till fluffly. Reduce speed and mix lightly for one minute.
3. Gently fold in flour, oil & bluebrry with a spatula till well mix.
4. Pour batter into prepared cake pan and bake for 25 minutes or till cooked and golden brown.
5. Unmould to cool and serve.