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

Peach Resin Snow Fungus Dessert ~ 桃胶雪耳糖水

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree.  Originated from China, the composition of peach resin is collagen, amino acids.  The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin.  It also helps to improve bowel movement.  In short, this is an inexpensive substitute to the highly expensive birds nest.



Peach Resin Snow Fungus Dessert  ~    桃胶雪耳糖水

Ingredients 50 gm Peach resin20 gm snow fungus30 gm dried longan30 gm seedless red dates2 lt water100 gm rock sugar(I used 150 gm organic cane sugar) or to taste6 Pandan leaves, knottedMethod Soak the peach resin in a lot of water for 12 hours or preferably overnight.  The peach resin will expand to about 8 to 10 times after soaking.   Remove the impurities and rinse the jelly like peach resin, let drain on a sieve, set aside.Soak the snow fungus for a few hours and remove the hard stem, snip i…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Kaya Slice ~ 咖椰片

I've tasted vanilla slice before but not Kaya Slice.  My first taste of Kaya Slice was at a fusion cafe in Perth and the combination was truly wonderful.  So when I returned from my vacation, I just had to give it a try with my homemade kaya and believe me, it's real yummy especially if you are a kaya fan.  Serve this as a dessert to jazz up your reunion dinner during this coming Chinese New Year!





Kaya Slice ~   咖椰片 Ingredients 2 pieces of 8 inch sq frozen puff pastryHomemade kaya/coconut egg jamIcing sugar to dustMethod Defrost the frozen pastries.Place a puff pastry onto a parchment lined pan.  Prick holes with a fork to prevent it from blowing up.Bake in a preheated oven @ 180 deg.C for 15 to 20 mins. till brown.Remove from oven and place a pan on top and gently press down to give a flat surface.Repeat with the other pastry.Cut pastry into 2 halves to make 4 halves.Spread a  generous amount of kaya on one half of the pastry and place another half sheet on top.  Repeat.Dust wit…