This is a nice moist cake.
OK, a lovely recipe that worked perfectly for me.... HOWEVER, as a professional baker who has 30 years under her belt I have to say the following to all those whose fruit sank like the Titanic! This cake is all about air... when you beat the sugar and butter, beat until it is almost white, add the yolks and continue to beat, it should be thick and very pale, incorporating as much air as possible. I beat mine on a medium/high setting for over 6 minutes. Fold flour mix and milk in gently, with a spatula until incorporated, but only just. The fruit should be washed, loosely dried in a clean T towel and then lightly tossed in flour with the excess being shaken off. Do this just before you need them, don't let them sit in flour. Make sure they are ready to add straight away as the baking powder will thicken the egg mix almost instantly. Don't use a machine, gently fold the berries in by hand using a spatula. Whisk the whites until they reach a stiffness that will make them gently bend over when the whisk is removed... for this, again, I would use a hand whisk. Then add the sugar a bit at a time, whisking in between to make sure the mix gets glossy and thick (basically, you are making meringue). Add a third of the whites mix to the egg and lightly whip with a spatula to loosen the overall mixture, then gently fold in the rest of the 'meringue' trying to keep as much air as possible. I baked mine in a 20cm round tin and it took just 35 minutes. Thanks ;o) x - 30 Aug 2013
The reason why your blueberries sunk: YOU NEED TO LIGHTLY TOSS THE FRUIT IN FLOUR then SHAKE OFF EXCESS FLOUR This goes with all fruit, choc chips you add - 24 Jul 2010
followed the recipe, why did the blueberries sink to bottom of the cake ? - 21 Jun 2010