Little Chiffon Blueberry Cake

Name: Little Chiffon Blueberry Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 85g Low-gluten flour; 5 egg; 40 Corn oil; 90g Sugar; 40g milk; 100g Whipped cream; Some blueberry

by Shredded Potato Burrito

4.8 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

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 with blueberries. I made two plates and ate one plate regardless of weight. The feeling of happiness spreads a little bit like this... Wouldn’t it be better to share such a tempting cake with friends? "

Ingredients

85g Low-gluten Flour
5 Egg
40 Corn Oil
90g Sugar
40g Milk
100g Whipped Cream
Some Blueberry

Little Chiffon Blueberry Cake

1. 5 eggs are separated. 5 egg yolks and 30g sugar.

2. After whipping, add milk and corn oil.

3. Stir well and sift in the flour.

4. Stir well again.

5. After the 5 egg whites are beaten until thickly foamed, add the remaining 60g sugar in three times.

6. Beat until dry meringue

7. 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.

8. Pour back into the basin of meringue and stir evenly.

9. The paper cup is ready to be put into the mold. Pour the mixed egg batter into a paper cup 8 minutes full

10. Put it in the oven at 180 degrees, up and down, 20 minutes, bake it out

11. .Squeeze a circle of whipped cream on top of each small cake with a piping bag.

12. Put blueberries on the whipped cream circle.

Tips:
The oven time is set according to the performance of your own oven.
Frozen blueberries should be taken out and melted in advance. But if you like ice, you can just take it out and place it on the cake.