Skip to main content
logo
Food Advertising by

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.

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

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

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

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

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

    ReplyDelete
  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.

    ReplyDelete
  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!

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

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

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

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

    ReplyDelete
  13. Yummy Cakes


    http://applelovebake.blogspot.com/

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source.

Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.