Low-Gluten Flour: 100g
Eggs: 3 pieces
1. First, prepare the ingredients for the sponge cake. 2. At this point, mix the melted butter with the yogurt and set aside (note: the butter should be melted, not softened). 3. Combine eggs, granulated sugar, and salt in a mixing bowl (preheat the oven to 180°C at this time). 4. Place the bowl over warm water at around 60°C (whole eggs are difficult to whip, so a water bath method is necessary). 5. The egg mixture will gradually thicken. 6. Whip until the batter is thick enough that a drop falls every two to three seconds. 7. Sift in the cake flour in three batches. 8. Fold gently from the bottom upward, mixing well after each addition (use slow, gentle movements to prevent deflating). 9. Once fully combined, pour the yogurt and butter mixture evenly into the batter, then quickly fold from the bottom upward (use a rubber spatula to block the liquid while pouring evenly).
When mixing, use a folding motion from bottom to top with speed; the key is to complete the process within 30 seconds. If the mixing is too slow, the batter will deflate, leading to a collapsed or dense, lumpy final product. Pour the batter into a mold. Bake at the middle layer at 180°C for approximately 20 minutes (slight cracking is acceptable; for a more attractive finish, reduce the temperature by 10–20°C). Now, prepare the blueberry cream cheese frosting. First, beat the softened butter until light and fluffy, resembling a feathery texture. Add chopped cream cheese and continue beating. Once the butter and cream cheese are well combined, add 15–20g of KEWPIE blueberry jam (approximately one tablespoon; precise measurement is not required). Continue beating until evenly mixed. At this point, the frosting should have a stable consistency, similar to toothpaste. Transfer the frosting into a piping bag. Pipe your desired shape. The simplest method is to pipe a circle, then pull upward from the center.
