Blueberry Chiffon Cake

Name: Blueberry Chiffon Cake
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 85g Low-gluten flour; 30g Dried blueberries; 5 egg; 50g Corn oil; 1g salt; 55g Sugar; 5g corn starch; 50g water

by 1 coarse tea and light rice 1

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

I especially like to eat chiffon cakes, it is soft and soft, the taste is light and not greasy, and the taste is moist and tender.
Although the chiffon cake is very soft, it is elastic and does not have a soft feeling. It is also very delicious when it is eaten with various sauces. In addition, chiffon cakes can also be made into various cake rolls, Boston pie and so on.
The chiffon cake made this time added dried blueberries, which are dried blueberries from Changbai Mountain in the northeast. It is non-polluting, very natural and healthy. It tastes sweet and sour in the mouth, and it tastes really good.

Ingredients

Blueberry Chiffon Cake

1. Prepare the necessary ingredients

2. Soak the dried blueberries in clean water for a few minutes, then put them on kitchen paper to absorb excess water

3. Sprinkle some low-gluten flour and mix well to prevent sinking

4. Take two clean containers with no oil and water, and separate the egg white and egg yolk into the container

5. Put 15g sugar, 1g salt, 50g water and 50g corn oil in the egg yolk bowl and mix well

6. Sift in low-gluten flour and cornstarch

7. Stir evenly in irregular directions

8. Squeeze a few drops of lemon juice (or white vinegar) into the egg whites

9. Use an electric whisk to beat the egg whites until hard foaming. Two sharp corners will appear when the whisk is lifted. During the period, add 40g of sugar in 3 times.

10. Put one-third of the meringue into the egg yolk paste and mix it (from the 1 o'clock position to the 8 o'clock position), don't make a circle, it will defoam

11. Pour it back into the remaining meringue and continue cutting and mixing

12. After mixing well, add two-thirds of the dried blueberries and mix well

13. Pour into the mold and shake out bubbles, then sprinkle the remaining dried blueberries evenly on the surface

14. After preheating the oven at 150°C for 5 minutes, put the cake mold in the lower layer of the oven (the middle layer can be placed in a large oven) and bake for 20 minutes, then turn it to 130°C and bake for 30 minutes.

15. After being out of the oven, the heat will be dissipated by inverted, and after cooling down, it can be eaten after removing the mold and cutting into pieces.

Tips:
1. This amount can make an 8-inch cake, I used two 4-inch molds
2. It is best to use the eggs in the refrigerator to beat the egg whites faster
3. When baking, adjust the temperature according to the situation of your own oven