Blueberry Chiffon Cake
This is one of my all-time favorite foods, After doing some research I found this recipe and I have made it in the past and it is absolutely delicious!
What You'll Need
A:
- 100g cake flour
- 1 teaspoons baking powder
- 3 egg yolks
- 40g caster sugar
- 50ml vegetable oil
- 75ml blueberry juice or water
- 1/2 cup fresh blueberries
B:
- 3 egg whites
- 40g caster sugar
How to Make It
- Wash and drain blueberries, pat dry with paper towels and toss them gently with one tablespoon of flour (extra).
- Sieve flour, baking powder together, set aside.
- Separate egg yolks/whites and bring to room temperature. (It is easier to separate eggs when they are cold.)
- Place egg yolks in a mixing bowl, add in sugar and with a manual whisk, whisk till the mixture becomes sticky and turn pale.
- Drizzle in the oil, whisking at the same time till the mixture is well combined. Repeat the same with the juice or water. Sieve over the flour mixture and whisk until flour mixture is fully incorporated into the batter. Add in blueberries and mix well.
- In a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy. Gradually beat in the sugar and beat on high speed until just before stiff peaks form.
- Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
- Pour batter into a 18cm (7 inch) tube pan (do not grease the pan). Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.
- Bake in pre-heated oven at 170 degC for 45 ~ 50mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
- Remove from the oven and invert the pan immediately. Let cool completely before unmould. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core. Release the cake and run the knife along the base of the pan to remove the cake.
