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Wednesday, August 17, 2011

Blueberry Filling Chiffon Cake

Very soft and fluffy chiffon cake

I bought some blueberry filling but could not find a suitable recipe for the chiffon cake until I came across a recipe for Raspberry Chiffon Cake from Happy Flour.  So I just substitute the raspberry filling with blueberry filling and use tablespoon to measure some of the ingredients.  The cake mixture was simple and good.
Ingredients for Egg Yolk Mixture
 Egg Yolk Mixture
3 egg yolks [large eggs]
1 tbsp castor sugar
3 tbsp corn oil
1/4 tsp salt
70 gm blueberry filling mix together with 50 ml water
90 gm plain flour sifted with 1/8 tsp baking powder
  • Use a hand whisk, mix egg yolks, sugar and salt together till combined.  Add in oil tablespoon by tablespoon and mix well after each addition, then add in the blueberry/water mixture.  Lightly mix until well combined, then fold in the sifted flour. Stir till smooth and set aside.
Egg Yolk Mixture

Egg White Mixture
3 egg whites [large eggs]
1/4 tsp cream of tartar
3 tbsp castor sugar
Egg White Whisked until soft/stiff peaks
1/3 Meringue folded into egg yolk mixture

Egg mixture transfered to tube pan for baking
  • Whisk egg white using an electric mixer with a whisk hook until frothy, then add in the cream of tartar.  Continue whisking [medium to high speed] all the time and gradually add in the sugar.  Whisk until soft to stiff peaks form.  Meringue is ready.
  • Before whisking egg whites, preheat oven at 170 degrees.
  • Fold in 1/3 of meringue to egg yolk mixture until well combined.  Then fold into the balance meringue.  Fold lightly until mixture is well combined and smooth.
  • Pour into an ungreased 7 inch tube pan.  Smoothen the top and tap the pan on table top a few times to release trapped air.
  • Bake in preheated oven on lower rack for 35- 40 minutes [with my oven, I baked for 35 minutes only].
  • Remove and invert immediately to cool cake completely before removing from pan.
Bake chiffon on lower rack

Invert pan after baking


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