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Blueberry Chiffon Cake 蓝莓戚风蛋糕
Sunday, March 12, 2017 17:48
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A few weeks ago, I saw a beautiful blueberry chiffon cake on a baking group page on Facebook. I always have a habit storing blueberries in my freezer, so I baked this chiffon cake on a lazy afternoon. To make this blueberry chiffon cake, simply puree the blueberries. I’m so happy that the cake turned out perfect, light and airy. As always, I like to add lemon zest to give a better flavour with every bite. You can also use strawberries if preferred.
Blueberry Chiffon Cake
Prep time
Cook time
Total time
Author: Ann Low
Ingredients
- 5 egg yolks (whole egg 70g each)
- 25g caster sugar
- 40ml corn oil
- 100g fresh or frozen blueberries, puree
- 100g plain flour or cake flour, sifted
- lemon zest from one lemon
Instructions
- Beat egg yolks and sugar with a hand whisk until slight pale. Add oil, mix well followed by blueberry puree and combine well.
- Sift the flour for the second time directly into the yolk mixture together with the lemon zest. Stir as you add till smooth and egg mixtures into thick paste.
- Beat egg whites and lemon juice until frothy. Add sugar in 2 batches and whisk until stiff peak and glossy-looked
- Fold ⅓ of egg whites into the yolk mixture with a rubber spatula. Then pour in the remaining egg whites in 2 separate rounds, each gently fold gently before the next until just combined.
- Pour batter into a 20 cm ungreased chiffon tube pan and bake in preheated oven at 160 deg C for 10 minutes. Then lower temperature to 150 deg C and bake for another 40 minutes.
- Remove from oven, invert cake immediately on a wire rack to cool completely before unmoulding.
recipe adapted from here with slight adjustments
蓝莓戚风蛋糕
*松软轻盈。。綿綿密密 ，每一口有輕飄飄口感 ~
材料：
- 5个 蛋黄 （鸡蛋一个约70克）
- 25克 细砂糖
- 40毫升 玉米油
- 100克 鲜或冷冻蓝莓，打成泥状
- 100克 普通或低筋面粉，过筛
- 1粒 柠檬皮屑
- 蛋白霜
- 5个 蛋白
- 1茶匙 柠檬汁
- 40克 细砂糖
做法：
- 将蛋糊和细糖用手打蛋器搅拌均匀至略微泛白。加热玉米油拌匀，接着倒入蓝莓泥再拌匀即可。
- 把面粉再过筛第二次入蛋糊里（加入柠檬皮屑），边筛边搅致蛋糊浓稠状态。
- 用搅拌机把蛋白及柠檬汁打致起泡泡，细砂糖分2次加入，打致硬性发泡。
- 取出1/3的蛋白霜与面糊翻拌均匀，再倒入剩余的蛋白霜，用橡胶刮刀轻轻的翻拌均匀。
- 将面糊倒入20cm戚风摸。放入预热摄氏160度10分钟，然后将温度调低至150度再继续烤约40分钟即可。
- 烤好的蛋糕从烤箱里取出，立即倒扣直到冷却才脱模。
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The post Blueberry Chiffon Cake 蓝莓戚风蛋糕 appeared first on Anncoo Journal.
Source: http://www.anncoojournal.com/2017/03/blueberry-chiffon-cake.html
