Double Blueberry Chiffon Cake

Double Blueberry Chiffon Cake

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. . . . "

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.

Double Blueberry Chiffon Cake recipe

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

Double Blueberry Chiffon Cake recipe

3. Add corn oil and mix well.

Double Blueberry Chiffon Cake recipe

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

Double Blueberry Chiffon Cake recipe

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

Double Blueberry Chiffon Cake recipe

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

Double Blueberry Chiffon Cake recipe

7. Mix well and set aside.

Double Blueberry Chiffon Cake recipe

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.

Double Blueberry Chiffon Cake recipe

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

Double Blueberry Chiffon Cake recipe

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

Double Blueberry Chiffon Cake recipe

11. Back into the egg whites,

Double Blueberry Chiffon Cake recipe

12. Fold into a uniform cake batter.

Double Blueberry Chiffon Cake recipe

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

Double Blueberry Chiffon Cake recipe

14. Sprinkle the remaining blueberry particles on the surface,

Double Blueberry Chiffon Cake recipe

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

Double Blueberry Chiffon Cake recipe

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

Double Blueberry Chiffon Cake recipe

17. Immediately after being released,

Double Blueberry Chiffon Cake recipe

18. Let it cool thoroughly and turn it over,

Double Blueberry Chiffon Cake recipe

19. Demoulding,

Double Blueberry Chiffon Cake recipe

20. Cut into pieces.

Double Blueberry Chiffon Cake recipe

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.

Comments

Similar recipes

Sausage and Vegetable Scones

Low-gluten Flour, Corn, Butter

Soup Type Soft Bread

Milk Powder, Low-gluten Flour, Salt

Seasonal Vegetable Patties [baby Food Supplement]

Minced Meat, Low-gluten Flour, Shiitake Mushrooms

Seasonal Vegetable Tempura

Onion, Eggplant, Dried Shiitake Mushrooms

Tyrannosaurus Spinach Bread

Low-gluten Flour, Egg, High-gluten Flour

Vegan Banana Cakes

Low-gluten Flour, Whole Wheat Flour, Coffee Powder

Pumpkin Cranberry Bread

Pumpkin Puree, Low-gluten Flour, Egg