Blueberry Yogurt Chiffon Cake 蓝莓酸奶戚风蛋糕

This Blueberry Yogurt Chiffon Cake is airy, light and soft even though the cake doesn’t look like a perfect bake this time, as there is a little dense layer at the bottom of the cake. I should have baked the cake for another 5-10 minutes longer, that is 65-70 minutes.  Anyway this chiffon cake is healthy using fresh blueberries and blueberry yogurt, and the taste is perfect to my liking. 

If you’re new to my blog and would like to receive new post update and never miss a recipe, please subscribe with your email address at follow.it (the subscribe box is at the sidebar or click at the following >> Anncoo Journal below the recipe). ~~ Thank you!

Blueberry Yogurt Chiffon Cake

This healthy Blueberry Yogurt Chiffon Cake is airy, light and soft using fresh blueberries and blueberry yogurt

Author Ann Low

Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Afternoon tea

Difficulty Easy

Ingredients

 

MetricUS Customary

• 4 egg yolks - used large eggs
• 45 g corn oil
• 25 g caster sugar
• 50 g fresh blueberries
• 50 g blueberry yogurt
• 60 g cake flour/plain flour
• 2 tbsp corn starch

Meringue

• 4 egg whites
• 1 tsp lemon juice
• 50 g caster sugar

Instructions

 

• Blend blueberry yogurt and fresh blueberries to fine, set aside.
• In a large bowl, mix egg yolks, sugar and oil together, mix well with a hand whisk. Add blueberry yogurt and mix well till combined and smooth. Sift in plain flour and cornstarch  and mix well again.
• In a mixing bowl, whisk egg whites and lemon juice till frothy, gradually add in sugar. Continue whisk egg whites till stiff peak forms.
• 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.
• Pour batter into a 20cm tube pan. Gently bang the pan on the table top to release air bubbles.
• Place cake pan in the preheated oven 150 degrees C for 65-70 minutes in lower second rack with a bowl of water (so that the cake will become more tender and moist) .
• When the cake is done, remove from oven and turn the pan over. Remove the cake from pan after cooling.

Notes

Please keep in mind that all oven temperatures and baking time varies.

Keyword blueberry, blueberry yogurt chiffon cake, yogurt

Share on Facebook Pin Recipe Print Recipe

Tried this recipe? I would love to see it!Mention @ann_journal or tag #ann_journal!

Enjoyed this post? Never miss out on future posts by following >> Anncoo Journal!