Blueberry Chiffon cake

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

Ingredients: 
80g Plain flour

125g mashed blueberries

5 egg yolks

30g caster sugar

2 Tbsp milk

40g corn oil

Meringue

70g caster sugar

5 egg whites

Method:
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.