Finally received the heart-shaped chiffon tin which Hub has ordered for me. I am so happy. Told them I will use it more often now. My motivation to bake more chiffon cake in this cake tin. Haha.
Recipe (adapted from 戚枫蛋糕秘方传授)
egg yolk 70g
60g vegetable oil
80g blueberry jam
1tbsp lemon juice
90g plain flour
egg white 180g
10g corn flour
Make blueberry jam. 150g blueberries (blended), water, lemon juice. Cook under low heat until thicken slightly.
Mix all ingredients except flour. Combine everything well before fold in the flour.
Beat egg white until peak form. Fold 1/3 egg white to egg yolk mixture. Fold in 1/2 of the mixture and then remaining. Pour into 20cm chiffon cake tin.
Bake in preheated oven at 160C for 40min.