Blueberry and cranberry mini-sponge cake.

1. 1

   Preheat oven to 190C (375F).

2. 2

   Put the berries in a colander (make sure to save the juice)

3. 3

   Combine flour, baking powder and salt.

4. 4

   Whisk together and set aisde.

5. 5

   In another bowl mix all the other ingrediemts until fully integrated.

6. 6

   (Add also the juice from the berries)

7. 7

   Add the flour mixture ans whisk slowly until there are no lumps of flour.

8. 8

   Grease your baking trays with cooking spray or butter and flour.

9. 9

   Make the mini-cakes about 2 teaspoon size.

10. 10

    Bake for 10-12 minutes or until the knife comes out clean.

11. 11

    Serve cold.

No additional tips available.