Blueberry Chiffon


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
*milk 20g
60g vegetable oil
80g blueberry jam
1tbsp lemon juice
90g plain flour
20g sugar

egg white 180g
80g sugar
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.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s