Blueberry Chiffon Cake - 蓝莓戚风蛋糕

Never came across blueberry that could be so cheap - 3 pkts  (125 g x3) in total less than S$7!  So I decided to heed heaven's call and went ahead to buy and add to my collection of cakes. however, these blueberries came with a tinge of sourness and didn't have the fragrance of blueberries I expected.


Recipe: 

Ingredients:
(A)
110 g  egg white
55 g caster sugar
1/2 tablespoon corn flour

(B)
40 g egg yolk
36 g corn oil
50 g fresh blueberry puree
60 g fresh blueberry
55 g low protein flour
1 tsp  lemon juice

Method:
Chiffon cake method.
1) Beat ingredients (A) till stiff but not dry.
2)  Mix Ingredients  (B)  all together till a smooth mixture.
3)  Pour cake mixture into a 17 cm clean and  non-greased chiffon cake tin.
4)  Bake in a preheated oven at 160 deg C for 40 minutes or until cooked.
5)  Remove from oven, invert the cake tin immediately.  Let it cool completely. Remove cake from the mould.  Slice into pieces and serve.