I've finally managed to get a rather nicely baked blueberry chiffon cake to my satisfaction. Previously I've tried to bake blueberry yoghourt chiffon with glace blueberries and more often than not the cake ended up with a dense streak at the bottom and didn't rise as much. This time I used fresh blueberries and I was quite pleased with the result. I wouldn't dare say that this is perfect but as long as it's well received by family members, I'm happy!
I was thrilled when the cake rose up in all proportions, that is the cake didn't have a 'waist' or shrank at the sides when it was inverted. Think I've deflated the egg whites a bit, otherwise it could have been more fluffy.
A) 4 egg yolks
70 gm cornoil
30 gm caster/vanilla sugar
135 gm blueberry paste
125 gm superfine flour
1/2 tsp baking powder
B) 4 egg whites
80 gm caster/vanilla sugar
C) 125 gm fresh blueberries
50 ml water, cooked under low flame to soften
and blended into a paste. Cool
- Sift the flour with baking powder, set aside.
- Cream egg yolks, sugar and oil till creamy. Add in the blueberry paste and mix till well combined.
- Fold in the sifted flour. Mix well.
- In a clean bowl, beat the egg whites till foamy, add in the sugar, continue beating till stiff but not dry.
- Gently fold in the half the egg whites into the blueberry mixture. Mix well. Then pour the mixture into the remaining egg whites. Mix well, scrapping from the bottom and sides of the mixing bowl.
- Pour the mixture into an ungreased chiffon cake pan.
- Bake in a preheated oven @ 180 degC for 40 mins. Invert immediately onto a wire rack upon removing the cake from the oven.
- Cool completely before unmoulding the cake onto the wire rack.