A Sweet and very pretty recipe for vanilla mini cakes with whipped topping and blueberries.
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Preheat oven to 350 degrees F. Grease 8 individual size baking tins and coat with a light dusting of flour.
In a large bowl conbine the cake flour, baking powder and salt. set aside
Separate the eggs placing the whites in one bowl and the yolks in another.
In the bowl of an electric stand mixer fitted with the whisk attachment on medium speed, whisk the egg whites, pour in half of the sugar. Whisk until stiff peaks form, set aside.
Using an electric hand mixer beat the egg yolks while slowly adding in the remaining sugar
With the mixer on, in a slow steady pour the butter and milk into the egg yolk mixture and beat to combine. Add the vanilla extract just combine then gently fold in the flour mixture to the egg yolk mixture.
Using a spatula, gently fold in the egg white mixture until just combined.
Divide the batter evenly among the prepared baking tins so each is half-full.
Bake until light golden brown and top springs back when touched, 14 to 18 minutes.
Transfer to a wire rack to cool in tins for 2 to 3 minutes. Remove cakes from tins and return to wire rack to cool completely.
Frost cooled cakes with whipped cream then decorate with spinkles, jelly and top with fresh blueberries.