LIGHT AND FLUFFY CHIA BLUEBERRY CAKE

This one is for you Jessika Klein . First make the chia gel , that is 9 parts water to 1 part chia seeds , 1 tbs of dry chia seeds added to 9 tbs of water. Place the chia seeds and water in a resealable container , shake or stir to avoid clumping . In about 15 minutes you will have chia gel . Preheat your oven to 180 deg C . Separate 2 eggs . In a small bowl , beat the egg whites until stiff peaks form , now beat in 1/4 cup of castor sugar a little at a time making sure that the sugar is dissolved between additions , set aside . In another bowl , cream 4 tbs of room temp marg / butter with 3/4 cup of castor sugar , 1/4 tsp of salt and 1 tsp of vanilla extract . Stir in the 2 lightly beaten egg yolks and the chia gel . The mixture will be yellow . In a separate bowl mix together 1 and 1/2 cups of plain flour and 1 tsp of baking powder . Now gradually add the flour mixture to the butter / sugar mixture along with 1/3 rd of a cup of milk . Once this is mixed , fold in the beaten egg whites , so the batter becomes smooth and soft . Now you need to prepare your blueberries , as you don't want the blueberries ending up on the bottom of your cake . The easy way to prevent this is by coating them in flour . Put 2 tbs of flour on a plate and then roll 1 and 1/2 cups of blueberries over the flour until they are all coated . Carefully fold in the coated blueberries to your batter . Now pour your batter into an 8" X 8" pan that has been well greased and lightly sprinkled with polenta . Top the batter with a mix of 1 tsp of ground cinnamon with 1 dsp of castor sugar ( cinnamon sugar ) . Bake in the preheated oven for about 50 minutes . A skewer inserted will come out clean when the cake is done . This cake can be refrigerated or even frozen ...