Blueberry Chiffon Cake 蓝莓戚风蛋糕
A few weeks ago, I saw a beautiful blueberry chiffon cake on a baking group page on Facebook. I always have a habit of 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 refreshing flavour with every bite. You can also use strawberries if preferred.
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Blueberry Chiffon Cake
Ingredients
- 5 egg yolks - whole egg 70g each
- 25 g caster sugar
- 40 ml corn oil
- 100 g fresh or frozen blueberries - puree
- 100 g plain flour or cake flour - sifted
- lemon zest from one lemon
Meringue
- 5 egg whites
- 1 tsp lemon juice
- 40 g caster sugar
Instructions
- 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.
- Meringue - 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, gently fold 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
蓝莓戚风蛋糕
*松软轻盈。。綿綿密密 ，每一口有輕飄飄口感 ~
材料：
- 5个 蛋黄 （鸡蛋一个约70克）
- 25克 细砂糖
- 40毫升 玉米油
- 100克 鲜或冷冻蓝莓，打成泥状
- 100克 普通或低筋面粉，过筛
- 1粒 柠檬皮屑
蛋白霜
- 5个 蛋白
- 1茶匙 柠檬汁
- 40克 细砂糖
做法：
- 将蛋糊和细糖用手打蛋器搅拌均匀至略微泛白。加入玉米油拌匀，接着倒入蓝莓泥再拌匀即可。
- 把面粉再过筛第二次入蛋糊里（加入柠檬皮屑），边筛边搅致蛋糊浓稠状态。
- 蛋白霜 – 用搅拌机把蛋白及柠檬汁打致起泡泡，细砂糖分2次加入，打致硬性发泡。
- 取出1/3的蛋白霜与面糊翻拌均匀，再倒入剩余的蛋白霜，用橡胶刮刀轻轻的翻拌均匀。
- 将面糊倒入20cm戚风摸。放入预热摄氏160度10分钟，然后将温度调低至150度再继续烤约40分钟即可。
- 烤好的蛋糕从烤箱里取出，立即倒扣直到冷却才脱模。
****************
Thank you for this lovely recipe. It works so well. Blueberries are subtle and yummy. I have substituted korean sweet potatoes and it works so well. Soft. Fluffy, spongy and beautiful! I added a pinch of salt to the meringue. Absolutely lovely recipe
Hi Susan, So happy to hear that your chiffon turned out well. How I wish can see your picture here.
Korean sweet potato chiffon, vanilla bean bourbon whipped cream frosting. Your chiffon base is devine. Thank you
Hi Ann, your cake looks so beautiful. We have lots of fresh blueberries in Australia so I’ll definitely try baking this. Can u tell me how come your chiffon cake do not have a brown crust on the outside ?
also, my chiffon cakes feel a bit damp on the top the next day , can you advise ?
thank u for sharing .
Hi Mama mia,
Thank you for your compliment. I removed my chiffon by free hand. You may like to watch my video here
https://www.anncoojournal.com/how-to-remove-a-chiffon-cake-from-the-pan/
You need to bake your chiffon cake a little longer maybe another 3-5 mins to avoid the dampness in your cake.
beautiful cake! Thanks for sharing. Makes me hungry!
Hi Ann , I am Helen. I try making this blueberry chiffon cake. My cake rose up high. Then when I remove from oven as soon as I tested it with my finger, invert it the cake shrink a lot. Did I not cooked it enough? As I use my finger to test the cake springy enough. I even cook it extra 5 minutes at 150 degree. Could it be my puree blueberry is too watery. I added more flour about 50 g. So what’s went wrong. My cake is moist and tasty but not like yours high.
I would like to know why and appreciate if you could reply soon. Anyway, it yummy and moist. Check out my version. Thanks.
Hi Helen, I just read your recipe on your blog. Think you have added too much water which is not necessary and never open your oven door too often especially for baking chiffon cake.
To check that whether that your chiffon cake is fully baked, you can see the sides of the cake move a little away from the tube pan.
Hi Ann: thanks for this recipe coz I love blueberries! Can U advise, if I use frozen berries, do I hv to thaw it or I can blitz it taken straighten from the freezer to get the purée? Will it be too watery? Thanks!
Hi Gina, You can thaw the frozen blueberries in the chiller before puree them or use fresh blueberries.
My chiffon rose very nicely.
But as soon as I inverted the cake, it unmoulded and became condensed and compact. What could have caused this?
Hi Miu, Your cake is still not fully baked yet. Please bake for another 5 mins at 160 deg and 150 deg.
Hi Ann,
I see… the cake tasted nice though. I followed the recipe at 160C for 10 minutes followed by 150C for 40 minutes.
I will try the recipe again and bake it longer. How do I test that the cake is fully baked?
Thank you!
I usually test the cake whether it is cooked by using finger tips to touch the cake. If it is firm to touch then it is ok.
Thank you Ann for the recipe. Baked earlier the cake turned out?, it’s soft & fluffy, my family loves it. Ann, can I just check with you, if I want to add more blueberries, how much can I add? Also is it OK if lay blueberries at the bottom. I am asking too much, am I? We all love blueberries. Thanks again for sharing.
Sorry Jen, I ‘ve overlooked your comment. You can add a little 10g more of blueberries puree. Don’t think is pretty to place the blueberries at the bottom because they will become soggy after baked.
wow looks so light and delicious
The berry puree gives this chiffon such a lovely colour.
Thumbs up, Ann, like the cake and the lovely clicks!
is it okay to add baking powder
Is really up to you add baking powder.
Hi Ann! I loved making the cake using your recipe! Only problem I ran into was the difference in pan sizes. My cake pan is 9 inches so I was wondering how much more ingredients I can add? Hope to hear from you soon! Thank you
Hi Betty, you need to adjust the recipe to 7 eggs for a 9 inch tube pan.The baking time should be an hour or slightly more.
Dear Ann, I just made this cake, I didn’t think it would come out well because it didn’t have baking powder. I was wrong. This is absolutely so delicious I ate the entire cake this evening by myself. THANK YOU!!
Hi Nina, I’m so happy to hear that 😀 I don’t think is necessary to add baking powder in chiffon cake as it will rise up because of egg separation method.
Ann, that’s a lovely chiffon cake. A good way to use up excess frozen blueberries.
Hi Ann, I am Anne Fong from Ipoh and would like to share with you your Angle Cake which I did yesterday. It turn out quite well but when I invert the cake, it shrink almost half the size. Where did I went wrong? Is it that it is still not really well cook. Can I get some comments.
Hello Anne, Yes, due to oven temp varies, you need to bake the cake 5 – 10 mins longer, Anyway, you may like to share your cake picture on my facebook fanpage message box.
https://www.facebook.com/anncoojournal/
My angle cake has been finished that very day. It taste nice and spongy but a bit wet at the bottom. Anyway I will try another recipe again and maybe your blueberry chiffon cake. I will be baking Butter and Chocolate Cheese cake during the week and will share the pictureon your facebook. Thanks for your advice.
Hi Ann! I loved making the cake using your recipe! Only problem I ran into was the difference in pan sizes. My cake pan is 9 inches so I was wondering how much more ingredients I can add? Hope to hear from you soon! Thank you
Hi Betty, you need to adjust the recipe to 7 eggs for a 9 inch tube pan.The baking time should be an hour or slightly more.
Dear Ann, I just made this cake, I didn’t think it would come out well because it didn’t have baking powder. I was wrong. This is absolutely so delicious I ate the entire cake this evening by myself. THANK YOU!!
Hi Nina, I’m so happy to hear that 😀 I don’t think is necessary to add baking powder in chiffon cake as it will rise up because of egg separation method.
is it okay to add baking powder
Is really up to you add baking powder.
Hi Ann: thanks for this recipe coz I love blueberries! Can U advise, if I use frozen berries, do I hv to thaw it or I can blitz it taken straighten from the freezer to get the purée? Will it be too watery? Thanks!
Hi Gina, You can thaw the frozen blueberries in the chiller before puree them or use fresh blueberries.
beautiful cake! Thanks for sharing. Makes me hungry!
Hi Ann , I am Helen. I try making this blueberry chiffon cake. My cake rose up high. Then when I remove from oven as soon as I tested it with my finger, invert it the cake shrink a lot. Did I not cooked it enough? As I use my finger to test the cake springy enough. I even cook it extra 5 minutes at 150 degree. Could it be my puree blueberry is too watery. I added more flour about 50 g. So what’s went wrong. My cake is moist and tasty but not like yours high.
I would like to know why and appreciate if you could reply soon. Anyway, it yummy and moist. Check out my version. Thanks.
Hi Helen, I just read your recipe on your blog. Think you have added too much water which is not necessary and never open your oven door too often especially for baking chiffon cake.
To check that whether that your chiffon cake is fully baked, you can see the sides of the cake move a little away from the tube pan.
My chiffon rose very nicely.
But as soon as I inverted the cake, it unmoulded and became condensed and compact. What could have caused this?
Hi Miu, Your cake is still not fully baked yet. Please bake for another 5 mins at 160 deg and 150 deg.
Hi Ann,
I see… the cake tasted nice though. I followed the recipe at 160C for 10 minutes followed by 150C for 40 minutes.
I will try the recipe again and bake it longer. How do I test that the cake is fully baked?
Thank you!
I usually test the cake whether it is cooked by using finger tips to touch the cake. If it is firm to touch then it is ok.
Thank you Ann for the recipe. Baked earlier the cake turned out?, it’s soft & fluffy, my family loves it. Ann, can I just check with you, if I want to add more blueberries, how much can I add? Also is it OK if lay blueberries at the bottom. I am asking too much, am I? We all love blueberries. Thanks again for sharing.
Sorry Jen, I ‘ve overlooked your comment. You can add a little 10g more of blueberries puree. Don’t think is pretty to place the blueberries at the bottom because they will become soggy after baked.
wow looks so light and delicious
Ann, that’s a lovely chiffon cake. A good way to use up excess frozen blueberries.
The berry puree gives this chiffon such a lovely colour.
Thumbs up, Ann, like the cake and the lovely clicks!
Hi Ann, I am Anne Fong from Ipoh and would like to share with you your Angle Cake which I did yesterday. It turn out quite well but when I invert the cake, it shrink almost half the size. Where did I went wrong? Is it that it is still not really well cook. Can I get some comments.
Hello Anne, Yes, due to oven temp varies, you need to bake the cake 5 – 10 mins longer, Anyway, you may like to share your cake picture on my facebook fanpage message box.
https://www.facebook.com/anncoojournal/
My angle cake has been finished that very day. It taste nice and spongy but a bit wet at the bottom. Anyway I will try another recipe again and maybe your blueberry chiffon cake. I will be baking Butter and Chocolate Cheese cake during the week and will share the pictureon your facebook. Thanks for your advice.