Thursday, October 13, 2011

Blueberry Chiffon Cake

I did not manage to achieve the desired height as shown by Carol 自在生活, my fault for baking in a rush. Taste-wise, you can never go wrong with a chiffon cake. :)

Blueberry Chiffon Cake
Adapted from: Carol 自在生活

Ingredients (Makes a 20-cm tube cake)
5 egg yolks
25 g castor sugar
33 g vegetable oil
100 g blueberries, fresh or frozen
100 g cake flour, sifted
5 egg whites
1 tsp (5 ml) lemon juice
40 g castor sugar

1. Blend the blueberries until puree. Set aside.
2. Whisk egg yolks and sugar together until pale.
3. Add in oil and whisk till well-combined, followed by blueberry puree.
4. Add sifted flour in 2 additions and whisk until the flour is fully incorporated into the batter and the batter is smooth and lump-free. (Do this swiftly to prevent gluten from forming)
5. In a clean dry mixing bowl, beat egg whites with an electric beater until frothy and foamy. Add in lemon juice and sugar in 2 additions and beat until stiff peaks form.
6. Add ⅓ of the beaten egg whites to the egg yolk batter using a hand whisk and mix well.
7. Add in the remaining of the egg whites to the batter and fold gently using a spatula until fully incorporated.
8. Pour the batter into the ungreased 8-inch pan and smoothen the surface with a spatula. Tap the pan lightly on a table top with both hands to get rid of any trapped air bubbles in the batter.
9. Bake in a preheated oven at 160°C for 10 minutes. Take out from the oven. Using a small knife, gently draw a (*) on the surface using 3 strokes. Bake at 150°C for another 40 minutes or until a skewer inserted into the centre comes out clean.
10. Remove from the oven and invert the pan immediately. Let it cool completely before unmold.

- For this recipe, use cold eggs.
- If the top of the cake turns brown too quickly, cover the top with a foil.
- I omitted lemon juice.
- I did not take out from the oven to draw the (*).