Blueberry Cake

Blueberry Cake

1. Separate egg white and egg yolk, mix corn oil and coconut juice, add 15 grams of salt and fine sugar.

2. Add lemon juice to the egg whites.

3. Use a whisk for 30 laps, and there will be a lot of thick bubbles in the egg whites.

4. Add 30 grams of caster sugar and beat 50 times at high speed with a whisk.

5. Add 15 grams of caster sugar and continue to beat 50 times. The egg whites begin to whiten and become fine and thick.

6. Add the last 15 grams of confectioner's sugar and beat until stiff foaming and small upright peaks appear.

7. The whisk does not need to be cleaned. Continue to beat for more than ten seconds, and the corn oil and coconut juice will merge.

8. Sift low-gluten flour.

9. Stir evenly with a whisk at low speed, until there are no flour particles.

10. Add egg yolk and vanilla extract.

11. Stir first and then toss to mix even egg yolk paste.

12. Take one-third of the egg whites into the egg yolk paste and stir evenly.

13. The evenly mixed cake batter should be free of lumps and bubbles.

14. Pour the mixed cake batter back into the egg whites.

15. Continue to stir until thick and no particles.

16. Pour into the mold and shake it a few times.

17. Then add fresh blueberries.

18. Preheat the oven to 150 degrees and bake for 40 minutes.

19. After roasting, let it cool immediately.

20. Demould after 3 hours.

21. The perfect cake is complete, the front and back are the same.

22. The sliced cake has a bursty texture, good taste, sweet and sour, and appetizing.

Tips:

Put fresh blueberries in the cake batter and don't shake it again, it will sink to the bottom. After the oven is preheated, put blueberries.