Double Blueberry Chiffon Cake

Name: Double Blueberry Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 35g Low-gluten flour; 2 pcs egg; 25g Caster sugar; 15g Corn oil; 30g Blueberry jam; 30g milk; 50g Frozen blueberry diced

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The double blueberry chiffon cake is actually just adding frozen blueberry berries to the jam chiffon cake.
Blueberry jam replaces the sugar in ordinary chiffon cakes. The jam is sour and sweet, and people are very curious about what flavor it will bring to the cake. The frozen blueberry fruit will ooze juice once it is thawed. It is hard to imagine what effect it will have on the cake during baking. Too much juice, will it affect the start of the cake?
All doubts will be revealed at the last moment. I look forward to it very much.
Finally, the blueberry berries sprinkled in, dragged muddy, bringing out purple-red drag marks on the cake batter.
The cake rose very high, rising high above the surface of the mold. It had to be placed between two drying racks to avoid crushing the surface. The surface of the cake cracked like flowers, and all the cracks started to expand from the blueberry particles on the surface. The drag marks caused by blueberries on the surface have long since disappeared, leaving only a circle of dark circles around the blueberries. The moment it was cut, it was the most surprising. The holes were filled with blueberries. The holes were very large, while the blueberries were very small, as if they were big-hole cheese. There is no hint of blue-purple or red-purple as imagined in the cake, but the inner wall of the hole has a dark color. The taste is not bad, the sweet and sour taste is very soft. . . . "

Ingredients

Double Blueberry Chiffon Cake

1. Ingredients: 35 grams of low-gluten flour, 2 eggs, 25 grams of caster sugar, 15 grams of corn oil, 30 grams of blueberry jam, 30 grams of milk, 50 grams of frozen blueberry fruit.

2. Pour the milk and blueberry jam into a large bowl and stir thoroughly to spread the jam clumps.

3. Add corn oil and mix well.

4. Sift in low-gluten flour and mix into a uniform thick paste.

5. Add egg yolks and mix into a smooth paste.

6. Save a few frozen blueberries for final use, then pour the rest of the blueberries into the batter.

7. Mix well and set aside.

8. Add a few drops of lemon juice/white vinegar to the egg whites, beat them into fish-eye bubbles, and then add sugar in three times to beat.

9. It becomes a wet foaming state with small hooks.

10. Take one third of the egg whites into the egg yolk paste and mix well.

11. Back into the egg whites,

12. Fold into a uniform cake batter.

13. Pour into a 6-inch round mold with movable bottom, knock the surface flat, and shake out large bubbles.

14. Sprinkle the remaining blueberry particles on the surface,

15. Use chopsticks to make a slight stroke so that the blueberry particles are half hidden in the batter.

16. Put it in the preheated oven, the middle level, the upper and lower heat 150 degrees, bake about 35-40 minutes.

17. Immediately after being released,

18. Let it cool thoroughly and turn it over,

19. Demoulding,

20. Cut into pieces.

Tips:
If there is no blueberry jam, you can replace it with other jams or white sugar, and the amount needs to be adjusted accordingly.
Frozen blueberries can be replaced with fresh blueberries.
The baking time and firepower need to be adjusted according to the actual situation.