Little Chiffon Blueberry Cake

Name: Little Chiffon Blueberry Cake
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 85g Low-gluten flour; 5 egg; 40g Corn oil; 90g Sugar; 40g milk; Some Whipped cream; Some blueberry

by Shredded Potato Burrito

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

There are frozen fresh blueberries in the refrigerator, and they still taste the same as autumn. Eat a bowl very comfortably in the warm room. When making cakes at night, I thought of decorating with blueberries for seasoning. Little Chiffon tasted really unusual when accompanied by blueberries. I made two plates and ate one plate regardless of weight. Happiness spreads a little bit like this...

Ingredients

85g Low-gluten Flour
5 Egg
40g Corn Oil
90g Sugar
40g Milk
Some Whipped Cream
Some Blueberry

Little Chiffon Blueberry Cake

1. 5 eggs separated, 5 egg yolks plus 30 g sugar

2. Add milk and corn oil after whipping

3. Stir well and sift in the flour

4. Stir again

5. After the egg whites are thickly foamed, add the remaining 60 grams of sugar in three times until they become dry meringues.

6. Take one-third of the meringue and put it in the egg yolk paste and mix well. After handling, take one third of the meringue and mix well

7. Pour back into the basin of meringue and mix evenly

8. The paper cup is ready to be put into the mold. Pour the mixed egg batter into a paper cup 8 minutes full, put it into the oven at 180 degrees, up and down, 20 minutes, bake out