Blueberry Jam Layer Cake

Overview

Someone made a big pile of blueberry jam and just let it sit. One day, I received the task of consuming blueberry jam. From then on, we entered the blueberry era and launched a blueberry series. In a hurry, I chose a quick sandwich muffin to start the blueberry series. I didn’t dare to make more, because muffin cakes have never been very popular. There was too much stuffing and the top was too thin. As a result, everyone's mouths opened and their heads exploded. I'm afraid that others won't know what I have in store, so I show it off in such a hurry. Originally, I had to peel off the skin to show the filling, but this time it was easier.

Tags

• baking
• children
• cake
• afternoon tea
• baking powder
• blueberry jam
• butter
• cake flour
• milk powder
• whole eggs
• fine sugar

Ingredients

Steps

1. 1 Materials

   

2. 2 Soften butter and add caster sugar

   

3. 3 Beat evenly with a whisk

   

4. 4 Add egg liquid gradually and beat

   

5. 5 Become a uniform paste

   

6. 6 Sift the milk powder, cake flour and baking powder into the egg batter

   

7. 7 Use a rubber spatula to mix in irregular directions

   

8. 8 Fill the paper mold half full with the batter, make a hole in the center and fill it with jam

   

9. 9 Continue to fill in the batter about 8 minutes full

   

10. 10 Arrange in baking pan

    

11. 11 Put in the oven, middle layer, heat up to 190 degrees, heat down to 180 degrees, bake for about 25 minutes

    

12. 12 Golden on the surface, out of the oven

    

13. 13 Demold