Blueberry Yoghurt Chiffon Cupcakes 蓝莓酸奶戚风蛋糕
I’ve bought quite a lot of blueberries lately as they are not only cheap, around S$7 plus for 3 punnets but the berries are firm, sweet and juicy. So after making the Yoghurt Blueberry Cake, I immediately made this Blueberry Yoghurt chiffon cupcakes with the blueberries inside the small cakes. Hope you’re not getting tired of seeing 2 consequent posts with blueberries and yoghurt 😀 Frankly, I’m very pleased with the end result. The cake was light and soft with the sweetness of the blueberries that just burst in my mouth! I even chilled the remaining cakes in the fridge and they were still fresh and soft even for the next 2 days. Hmm …. gonna bake more 😀
Blueberry Yoghurt Chiffon Cupcakes 蓝莓酸奶戚风蛋糕
Prep time
Cook time
Total time
Author: Ann Low
Serves: 9
Ingredients
- 3 Egg yolks (about 70g per egg)
- 25g Sugar
- 40g Corn oil
- 1tsp Lemon juice
- 1tsp Vanilla extract
- 100g Natural yoghurt
- 80g Plain flour (sifted)
- Lemon zest from one lemon
- 4 Egg whites
- 55g Sugar
- 1 punnet/125g Fresh blueberries, sprinkle some flour on it
Instructions
- Preheat oven to 160C.
- In a large bowl, mix egg yolks, sugar and oil together, mix well with a hand whisk. Add lemon juice, lemon zest and yoghurt into it, mix well and till smooth. Sift in the plain flour and mix well.
- In a mixing bowl, whisk egg whites till frothy, gradually add in sugar. Continue whisk egg whites till stiff peak but not dry.
- Fold ⅓ of egg whites into the yolk mixture. Then pour in the rest of the egg whites and fold gently until combined with a rubber spatula.
- Spoon batter into 9 cupcake liners to half. Place blueberries over it and spoon remaining batter to ¾ full and bake for about 25 minutes.
- Bang the baking tray together with the small cakes on the counter top 2-3 times once they are straight out from the oven, as this will prevent the cakes from shrinking. Leave cakes to cool before consuming.
蓝莓酸奶戚风蛋糕
材料：
- 3个 蛋黄 （全蛋一个约70克）
- 25克 细糖
- 40克 栗米油
- 1茶匙 柠檬汁
- 1茶匙 Vanilla香精
- 100克 原味酸奶
- 80克 面粉，过筛
- 1粒 柠檬皮屑
- 4个 蛋白
- 55克 细糖
- 125克 新鲜蓝莓，撒点面粉
做法：
- 预热烤箱至摄氏160度。准备9个满分纸杯。
- 蛋黄加入糖和油拌匀，倒入柠檬汁，柠檬皮屑及酸奶，混合均匀至滑。筛入面粉搅拌均匀。
- 蛋白搅拌至起粗泡沫，分次加入细糖，打至硬性发泡。
- 取出1/3蛋白霜与面糊翻拌均匀，再倒入剩余的蛋白，用橡胶刮刀轻轻翻均匀。
- 将面糊倒入纸杯半满，铺上蓝莓。再倒入剩余的面糊至3/4满。放进预热烤箱烤约25分钟即可。
- 烤好后的蛋糕连烤盘在桌面敲打几下，敲出气泡。蛋糕待凉后即可享用。
- 这戚风小蛋糕湿润柔软，一点也不觉得腻，加了鲜蓝莓更好吃。把吃不完的蛋糕收入冰箱1-2天后，还是觉得一样的新鲜美味。
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