Skip to main content

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.




Labels:

Comments

  1. Biren @ Roti n RiceJune 18, 2011 at 8:30 AM

    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. hanushiJune 18, 2011 at 12:04 PM

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

    ReplyDelete
  3. ReanaclaireJune 18, 2011 at 12:51 PM

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

    ReplyDelete
  4. The SweetyliciousJune 18, 2011 at 1:10 PM

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

    ReplyDelete
  5. My Little SpaceJune 18, 2011 at 9:44 PM

    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. lenaJune 18, 2011 at 9:50 PM

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

    ReplyDelete
  7. ann lowJune 19, 2011 at 12:32 AM

    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. Sokehah cheahJune 19, 2011 at 9:22 AM

    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. penny aka jeroxieJune 19, 2011 at 5:05 PM

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

    ReplyDelete
  10. Joyce @ Chunky CookyJune 19, 2011 at 10:46 PM

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

    ReplyDelete
  11. Yummy BakesJune 20, 2011 at 1:44 PM

    nice cake - love cakes with blueberries. yum, yum

    ReplyDelete
  12. Sokehah cheahJune 21, 2011 at 12:12 AM

    Yummy Bakes
    Thank you.

    ReplyDelete
  13. AnandaJune 22, 2011 at 3:28 AM

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

    ReplyDelete
  14. Sokehah cheahJune 22, 2011 at 10:47 PM

    Ananda
    Thank you so much!

    ReplyDelete
  15. UnknownJanuary 23, 2014 at 3:30 PM

    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

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of...
3 comments
Read more

Double boiled Black chicken soup

This chicken soup is slightly different from the normal good old chicken soup as it's double-boiled with black chicken.  Flavoured with traditional Chinese herbs like sweet wolfberries /goji berries/Boxthorn fruits, Ginseng aka 'Pau Sum' in Cantonese and Yuzhu aka Solomon's seal rhizome/polygonatum, this soup is believed to be invigorating and nutritious.  According to the Chinese, the black chicken has curative value and it's above that of white chicken meat as the former has less fat. A short introduction to the traditional Chinese herbs.  'Pau Sum' helps to increase energy, enhance healthy blood circulation and also boost the immune system. Wolfberries   helps to improve vision and  nourish the lungs and kidneys. Yuzhu helps to treat dry throat, dry cough, promote production of body fluid and relieve dryness syndrome.  
14 comments
Read on for the Recipe