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Blueberry Chiffon Cake 蓝莓戚风蛋糕
Sunday, March 12, 2017 17:48
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A few weeks ago, I saw a beautiful blueberry chiffon cake on a baking group page on Facebook. I always have a habit storing blueberries in my freezer, so I baked this chiffon cake on a lazy afternoon. To make this blueberry chiffon cake, simply puree the blueberries. I’m so happy that the cake turned out perfect, light and airy. As always, I like to add lemon zest to give a better flavour with every bite. You can also use strawberries if preferred.
Blueberry Chiffon Cake
5 egg yolks (whole egg 70g each)
25g caster sugar
40ml corn oil
100g fresh or frozen blueberries, puree
100g plain flour or cake flour, sifted
lemon zest from one lemon
Beat egg yolks and sugar with a hand whisk until slight pale. Add oil, mix well followed by blueberry puree and combine well.
Sift the flour for the second time directly into the yolk mixture together with the lemon zest. Stir as you add till smooth and egg mixtures into thick paste.
Beat egg whites and lemon juice until frothy. Add sugar in 2 batches and whisk until stiff peak and glossy-looked
Fold ⅓ of egg whites into the yolk mixture with a rubber spatula. Then pour in the remaining egg whites in 2 separate rounds, each gently fold gently before the next until just combined.
Pour batter into a 20 cm ungreased chiffon tube pan and bake in preheated oven at 160 deg C for 10 minutes. Then lower temperature to 150 deg C and bake for another 40 minutes.
Remove from oven, invert cake immediately on a wire rack to cool completely before unmoulding.
recipe adapted from
here with slight adjustments
*松软轻盈。。綿綿密密 ，每一口有輕飄飄口感 ~
5个 蛋黄 （鸡蛋一个约70克）
Blueberry Chiffon Cake 蓝莓戚风蛋糕 appeared first on Anncoo Journal.