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Blueberry Chiffon Cake


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.

Ingredients
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

Method
  1. Sift the flour with baking powder, set aside.
  2. Cream egg yolks, sugar and oil till creamy.  Add in the blueberry paste and mix till well combined.
  3. Fold in the sifted flour.  Mix well.
  4. In a clean bowl, beat the egg whites till foamy, add in the sugar, continue beating till stiff but not dry.
  5. 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.
  6. Pour the mixture into an ungreased chiffon cake pan.
  7. Bake in a preheated oven @ 180 degC for 40 mins.  Invert immediately onto a wire rack upon removing the cake from the oven.
  8. Cool completely before unmoulding the cake onto the wire rack.
Note :  An alternative is to just fold in the egg whites into the blueberry mixture in 2 batches, mixing well after each addition.




Comments

  1. It looks very lovely to me! I love blueberries and this cake must be so tasty. It has a very nice color too.

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  2. This is really pretty! I am bookmarking this recipe! :)

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  3. wow..like this also u know how to make? Lovely!

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  4. this look perfect! nice browning, soft and fluffy texture plus natural colourin from blueberry. im sure it taste flavourful! (:

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  5. I bet the cake tastes fabulous cause blueberry has better flavour compare to strawberry. Hope you're enjoying the weekend.
    Good night,
    Kristy

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  6. hi cheah, i like the colour too, very lovely!

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  7. Cheah, I love blueberries very much and I am going to try this chiffon cake as I still have blueberry filling in my fridge.

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  8. Biren
    Thanks so much for your encouraging comment. It does taste good but lack the aroma of glace blueberries.

    Hanushi
    I'm glad to hear that! Thanks!

    Claire
    Thank you ... experimenting a bit lah!

    The Sweetylicious
    Thanks, but if I make this again, I'll ensure that the egg whites do not deflate.

    Kristy
    Yup, I agree with you. You have a lovely Sunday too!

    Lena
    Thanks so much!

    Anncoo
    Blueberries are my favourite amongst the other berries. Yes, try it!

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  9. beautiful fluffy cake! I will be happy eating it :)

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  10. The cake looks really lovely with the purplish colour from the blueberries ! The texture looks soft and fluffy too ! Great job done !

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  11. nice cake - love cakes with blueberries. yum, yum

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  12. that is really airy and light. Blueberry chiffon cake i have never seen :)

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  13. Yummy Cakes


    http://applelovebake.blogspot.com/

    ReplyDelete

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