Ten Inch Blueberry Chiffon Cake

Ten Inch Blueberry Chiffon Cake

1. Add lemon juice to the egg whites and beat with a whisk at high speed for 30 laps, and the egg whites will appear a lot of thick bubbles.

2. Add 30 grams of fine sugar and beat with a whisk 50 times at high speed. The egg whites will turn white and there will be upside-down hooks.

3. Add 30 grams of caster sugar and continue to beat 50 times to make the egg whites fine and smooth.

4. Add the last 15 grams of granulated sugar and continue to beat until hard foaming. The meringue is delicate and smooth, with small upright peaks.

5. Mix corn oil and water, add salt and 35 grams of fine sugar, stir with a whisk for ten seconds, the oil and water will fuse, and the fine sugar will melt.

6. Then add the egg yolk and vanilla extract, and beat with a whisk for ten seconds.

7. Sift low-gluten flour.

8. First, use a whisk at low speed for more than ten seconds, then use a spatula to stir evenly.

9. Take one third of the egg whites into the egg yolk paste.

10. Stir until thick and no pimple.

11. The evenly mixed cake batter is poured back into the egg whites, and the mixture is continued for about 50 times to complete the fine and thick cake batter.

12. Pour the cake batter into half of the mold and add the blueberries.

13. Pour in the cake batter again, put blueberries on the surface again, shake a few times to defoam.

14. The oven is preheated to 150 degrees, and the baking time is 45 minutes.

15. Immediately after baking, it is inverted on the grid and demoulded after 4 hours.

16. The perfect cake is complete, without collapsing and waisting.

17. The cut cake is also so perfect.

18. Half of the cake is given away, and half of the cake is for breakfast. Eating this kind of cake is also a pleasure.

Tips:

Large cakes are easy to fail, the egg whites must be firm, and the cake batter must be evenly mixed without lumps.