Blueberry Chiffon Cake

Overview

I especially like to eat chiffon cake. It is fluffy and soft, has a light and not greasy taste, and has a moist and tender texture. Although the chiffon cake is very soft, it is elastic and does not feel soft. It is also very delicious when topped with various sauces. In addition, chiffon cake can also be made into various cake rolls, Boston pie, etc. The chiffon cake I made this time added dried blueberries. These are dried blueberries from Changbai Mountain in Northeast China. They are pollution-free, very natural and healthy. They are sweet and sour in your mouth and taste really good.

Tags

• baking
• breakfast
• corn oil
• corn starch
• dried blueberries
• egg
• low gluten flour
• sugar
• salt
• water

Ingredients

Steps

1. 1 Prepare the necessary ingredients

   

2. 2 Soak the dried blueberries in water for a few minutes, then place them on kitchen paper to absorb the excess water

   

3. 3 Sprinkle some low-gluten flour and mix well to prevent sinking

   

4. 4 Take two clean containers without oil and water, put the egg whites and egg yolks into the containers separately

   

5. 5 Put 15g sugar, 1g salt, 50g water and 50g corn oil into the egg yolk basin, stir evenly

   

6. 6 Sift in low-gluten flour and cornstarch

   

7. 7 Stir evenly in irregular directions

   

8. 8 Squeeze a few drops of lemon juice (or white vinegar) into the egg whites

   

9. 9 Use an electric whisk to beat the egg whites until stiff peaks appear. When you lift the whisk, two sharp corners will appear. Add 40g of sugar in three batches during this period

   

10. 10 Put one-third of the meringue into the egg yolk batter and stir in a cutting motion (from 1 o'clock to 8 o'clock), do not make circles, as this will defoaming

    

11. 11 Pour back into the remaining meringue and continue mixing

    

12. 12 After mixing well, add two-thirds of the dried blueberries and mix well

    

13. 13 Pour into the mold and knock out any air bubbles, then sprinkle the remaining dried blueberries evenly on the surface

    

14. 14 After preheating the oven to 150 degrees for 5 minutes, place the cake mold on the lower shelf of the oven (the middle shelf can be placed in a large oven) and bake for 20 minutes, then turn to 130 degrees and bake for 30 minutes

    

15. 15 After taking it out of the oven, turn it upside down to dissipate heat

    

16. 16 After cooling, unmold and cut into pieces and you can eat