Friday, September 2, 2011

Blueberry Chiffon cake

Blueberry Chiffon Cake
(Recipe adapted & modify from Passionate About Baking

80g Plain flour
125g mashed blueberries
5 egg yolks
30g caster sugar
2 Tbsp milk
40g corn oil

70g caster sugar
5 egg whites

1. In a mixing bowl, whisk egg yolks & sugar together. Add in oil, milk & mashed blueberries. Add in sifted flour.

2. In a clean, dry mixing bowl, beat egg whites with an electric mixer on low speed until mixture becomes frothy & foamy. Turn to high speed & gradually beat in the sugar until soft peaks forms.

3. With a spatula, gently fold in 1/3 of the beaten egg whites into the yolk mixture until just blended. Repeat with 1/2 of the remaining egg white. Finally, pour the resulting batter to the remaining egg white. Fold in to combine.

4. Pour batter into a tube pan. Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.

5. Bake in pre-heated oven at 160 degrees for 35mins or until a skewer inserted into the center of the cake comes out clean.

6. Invert the pan immediately & let cool completely before unmould.


Small Small Baker said...

So cottony soft. Blueberries on sale right? :)

Amber said...

Plain flour instead of cake flour or self-raising flour ??

Cathysjoy said...

Ya, I am using plain flour ;)

Cathysjoy said...

Yup! =)

Jess said...

wah look so soft!

Cathysjoy said...

Ah Jess,
wah, you finally leave comments again! hehehe ;)

neyeeloh said...

我还以为是用蓝莓果酱,没想到可以用新鲜的蓝莓哦?学到了  ^_^

Cathysjoy said...

好吃哟 :)

Eileen@Hundred Eighty Degrees said...

Looks soft!

cathysjoy said...

Yes! ;)

Anonymous said...

Can I use blueberry jam? How many gram? Thanks

CaThY said...

I had never use blueberry jam before.

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