Blueberry Chiffon Cake

Overview

Making a cake is not difficult, the most important thing is to make it carefully. It will be done if you put your heart into it. This time I added blueberries. Blueberries are sour and sweet and taste good. I have only used this mold once. This is the first time I have used it. It feels really good. I also brought a small cake to my colleagues to eat. Everyone rushed to eat it and finished it in a while. Everyone said it was delicious and asked me to make a bigger cake next time. It was not enough to eat such a small cake.

Tags

• baking
• children
• afternoon tea
• blueberry
• corn oil
• corn starch
• egg
• low gluten flour
• white vinegar
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Prepare the ingredients and sift the flour 2 times.

   

2. 2 Egg yolk protein separation.

   

3. 3 Add 20 grams of sugar to the egg yolks and beat well. Add corn oil in batches and beat the milk well.

   

4. 4 Sift in low-gluten flour, cornstarch, and salt.

   

5. 5 Mix evenly.

   

6. 6 Add 3 drops of white vinegar to the egg whites, add sugar in 3 batches and beat until stiff.

   

7. 7 Dip one-third of the meringue into the egg yolk batter.

   

8. 8 Mix quickly from top to bottom.

   

9. 9 Pour into the meringue and mix from top to bottom.

   

10. 10 Add blueberries rolled in low-gluten flour and mix well.

    

11. 11 Pour into the mold and knock out any big bubbles. Place in the preheated oven at 150 degrees for 60 minutes, with the heat up and down.

    

12. 12 After baking, smash the cake twice, then turn it upside down and let it cool for half an hour.

    

13. 13 Use a knife to lightly score the surrounding area and you can easily release it from the mold.