Blueberry Chiffon Cake
Prep time: 
Cook time: 
Total time: 
  • 5 egg yolks (whole egg 70g each)
  • 25g caster sugar
  • 40ml corn oil
  • 100g fresh or frozen blueberries, puree
  • 100g plain flour or cake flour, sifted
  • lemon zest from one lemonMeringue
  • 5 egg whites
  • 1 tsp lemon juice
  • 40g caster sugar
  1. Beat egg yolks and sugar with a hand whisk until slight pale. Add oil, mix well followed by blueberry puree and combine well.
  2. 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.
  3. Meringue - Beat egg whites and lemon juice until frothy. Add sugar in 2 batches and whisk until stiff peak and glossy-looked
  4. 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.
  5. 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.
  6. Remove from oven, invert cake immediately on a wire rack to cool completely before unmoulding.recipe adapted from here with slight adjustments
Recipe by Anncoo Journal at