Baking Challenge!

Some of you may have read about my sisters failed attempt at the really good Blueberry Cake I posted a while ago.  In her post she flattered me with nice compliments on my cooking/baking abilities and I was at first really moved by it... but then as I read on and realize that her attempt at my recipe turned into a complete fiasco - I realized, I think she may be mocking me.  Or, to be more blunt - she's calling me a liar, because I claimed the recipe was so so easy.

So, with a little extra help.  I am challenging all of you to make the Blueberry Cake recipe and then comment and tell everyone, especially my sister Tammy - how easy it truly is to make!!

Here is your step by step guided help.

Those aren't intimidating ingredients at all, are they?

4 egg whites
3 dl sugar
1 dl flour
3 dl heavy whipping cream
2 pints of frozen blueberries
Oh yeah, and a little chocolate syrup - for flair on the plate

(So get this, there is not even math involved in figuring these metric measurements out.  This baking isn't so precise.  3 dl sugar and cream - I used a little over a cup = 1 1/4 cups approximately.  1 dl = about 1/3 cup.  Again, it doesn't need to be all that precise.)

First, separate your 4 egg whites.  If you don't have one of these scary, intimating utensils Tammy - just do it the old fashioned way.

 

Now, whip your egg whites and sugar until fairly stiff.  (Stand alone mixed not required - but helpful especially when taking photos with your free hand.)

 

Once you've whipped up meringue, gently fold in the flour.

 

Next, line a baking sheet (did you read that correctly) - a BAKING SHEET with parchment paper (no Tammy, wax paper won't work).  My baking sheet measures 11 x 14. 

 

Now, carefully and evenly spread the meringue on the parchment paper. Be sure to create a nice, thin layer.

 

Bake at 350 degrees for 15-17 minutes. Until slightly golden and beginning to crack.  While baking, whip up some cream.  

 

 

 

 

 

 

Once done, let the cake cool for a just a few minutes and get another sheet of parchment paper ready to transfer it onto.

 

Ok, I will admit that this becomes the most challenging part of the whole recipe.  You need to transfer, as carefully as possible, onto the new parchment paper.  I like to lay the other sheet on top and then flip it around and slowly peel of the paper off the cake.  The only problem with that, is then you have the cracked side on bottom and you don't want that.  The cracked side is the side you want to spread the whipped cream on top - so you must then flip it back around.

Did that make sense?!?  Here's a hint - don't spread your cream on this smooth side - spread it onto this original top, cracked side.  There may be a bit of flipping involved - but do what you have to get it the right way.

Then, spread on the whipped cream evenly.

Sprinkle with blueberries

And roll

 

Then wrap in foil and place it in the freezer for a few hours until thoroughly frozen.

To serve, let thaw for about one hour prior to serving.  Fancy up your plate a bit with chocolate and sprinkle on some powdered sugar for added wow!

 

Now please, try this recipe and confirm to me that it is indeed as easy as I say it is.  And even if you don't, just lie to me and tell me that you did!  Come on Tammy - try it again.  I dare you!