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Tuesday, December 13, 2011

Blueberry Chiffon Cake

Bought a small tub of blueberry fillings but did not have any recipe in hand to make use of it.  Came across this chiffon cake recipe in 'Peng's Kitchen' so just gave it a try.   Really simple but not too happy with the colour of the chiffon cake.  Just wondering why such a dull colour.

Ingredients - Egg Yolk Mixture
3 large egg yolks
30 ml corn oil [approx. 3 tbsp]
30 g castor sugar [approx. 2 tbsp]
75 g blueberry fillings
1.5 tbsp milk
  • Whisk egg yolks and sugar till creamy then add in oil, 1 tablespoon at a time.  Continue whisking after each addition.  Drizzle in the milk and whisk till well combined.  Fold in the blueberry fillings and flour.  Set aside.
60 g self raising flour - sifted [I used 60 g plain flour + 1 tsp baking powder]

Ingredients for Egg White Mixture
3 large egg whites
1/4 tsp cream of tartar
30 g castor sugar [approx. 2 tbsp]
  • Whisk egg whites till frothy and add in cream of tartar.  Continue whisking then add in sugar in 2-3 batches.  Whisk egg white till soft peaks formed.
  • Fold in 1/3 portion to egg yolk mixture till well combined, then fold in the rest of the meringue.  Fold till batter is smooth.
  • Pour into a 7" chiffon pan.  Tap a few times to release trapped air.  
  • Bake in preheated oven at 170 degrees C for 30-40 minutes.  Invert pan immediately after baking.  Cool before removing from pan.

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