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
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!