Sunday, December 28, 2014

Blueberry Chiffon Cake (2)

It is really too shocking and saddening to hear about the missing flight of Air Asia QZ 8501. I feel very sorry for the passengers onboard and their worried families. Hope there will be a miracle of their safety (however until now there is no latest report of the missing plane).


Ingredients  A:
6 egg yolks
30 g fine sugar
40 g sunflower oil
120 g  fresh blueberry - blend into puree
120 g plain flour.

Ingredients B:
6 egg white
1/4 teaspoon cream of tartar
50 g fine sugar

1) Combine ingredients A in a big mixing bowl. Use egg whisk to whisk till the mixture is smooth and thoroughly combined and set aside.

2)  In a clean, grease-free mixing bowl, beat egg whites for a  few seconds until frothy, add cream of tartar, then beat hard until softly-peaking.  Beat in the sugar, beat just until stiff, shiny peaks form.

3)  With a spatula gently fold the egg whites into the batter in a few batches, scraping the bottom and sides of the bowl, until just blended .  Pour into an ungreased 18 cm chiffon cake mould. Bake in preheated oven at 165 deg C for 40 - 45 mintes until cooked.

4)  Remove from the oven and up-side down immediately. Leave to cool completely.

5)   Use a thin plastic knife to run around the cake"s side . Slice the cake and serve.


  1. 鲜果口味,清新的感觉。 good !

  2. Hi Veronica, it's a long time since I bake a chiffon cake. This one looks so perfect. Happy New Year to you.