Wednesday, August 20, 2014
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.
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Good morning Veronica,
ReplyDeleteI am hungry when I see your blueberry chiffon cake. Can I have slice of it as my today breakfast?
Please come and I will make a cup of coffee for you..
DeleteVeronica, blueberries always makes cakes look so pretty! I hardly buy them because they are so expensive.
ReplyDelete