Little Chiffon Blueberry Cake

Overview

There are frozen fresh blueberries in the refrigerator, and they still taste the same as autumn when you take them out. It was a pleasant meal in the warm room. When I was making the cake at night, I thought of decorating it with blueberries. The little chiffon tasted really extraordinary with the blueberries. I made two plates and ate one plate regardless of my weight. The feeling of happiness spread like this little by little... Wouldn't it be better to share such an attractive cake with friends?

Tags

• baking
• children
• cake
• afternoon tea
• blueberry
• corn oil
• egg
• low gluten flour
• sugar
• whipped cream
• milk

Ingredients

Steps

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

   

2. 2 After beating, add milk and corn oil.

   

3. 3 Mix well and sift in the flour.

   

4. 4 Stir well again.

   

5. 5 Beat 5 egg whites until rough and add the remaining 60g sugar in three batches.

   

6. 6 Beat until it becomes a dry meringue

   

7. 7 Take one-third of the meringue and put it into the mixed egg yolk paste, and mix well. After transferring, take another third of the meringue and mix well.

   

8. 8 Pour back into the meringue bowl and mix evenly.

   

9. 9 The paper cups are placed into the mold. Pour the mixed egg batter into the paper cup 80% full

   

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

    

11. 11 .Use a piping bag to pipe circles of whipped cream on top of each small cake.

    

12. 12 Place blueberries on top of the whipped cream circle.