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.