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Tuesday, July 10, 2012

Blueberry Chiffon

Its blueberries season,ya? Blueberries are selling cheap at supermarkets!Here's a chiffon to go along with the season!

  • 17cm tube tin

You will need:
4 egg yolks
50ml oil(i used canola)
85ml blueberry compote
70g cake flour

4 egg whites
70g sugar

For the Blueberry Compote:
  • 125g fresh blueberries
  • A splash of water
  • 1/2 a lemon juice
  • 1 tablespoon of sugar
  1. Cook all in a pot at medium heat till it has a thickened consistency.
  2. Cool before use.

The Preparation:
  1. Sift flour.
  2. Whisk the yolks lightly and add in the wet ingredients in (A) followed by flour till well mixed.
  3. Beat egg whites till foamy with electric whisk and add in sugar gradually,beat till soft peaks formed.
  4. Fold in 1/3 of egg white mixture into yolk mixture. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
  5. Pour into ungreased tube tin.

The Baking:
  1. Bake in a preheated oven at 180°C for 30 minutes.(if top starts to get too brown,place a foil over.)
  2. Remove from oven and invert the tin.
  3. When cake is completely cooled,unmould from tin,slice and serve.

  • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
  • Different mixers and ovens will differ in mixing and cooking time.
  • For more info,click here and here.

Original recipe from:初学者也ok!戚风蛋糕,青井聪子-Yogurt Chiffon Cake,Blueberry Chiffon by Grace.

~Indulge in what we make at DeQueenKitchen~

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