IMG_8119i truly love this blueberry chiffon cake… you gotta try this…
ok, gonna leave for airport and time to catch up with backlog writing again
非常喜欢这个蓝莓口味儿蛋糕。。有时间,试试哈
好啦。。上机场啦。。N 多贴子没写哈。。

Recipe adapted from Minty’s Kitchen

Ingredients (makes a 20cm chiffon cake)

(A)
5 egg yolks
100g fresh blueberry compote (see below)
60ml fresh orange juice
80ml Rice Bran oil * i used coconut oil
50g sugar * omitted
130g cake flour * as i have small eggs, i used only 76.6g of flour
3g salt
* i added a tsp of blueberry liquer

(B)
5 egg whites
70g sugar * i used 88g
1/4 tsp cream of tartar * omitted

IMG_8120食材 (可做一个20厘米戚风蛋糕)

(A)
蛋黄5颗
糖渍蓝莓 100克(做法请见下)
鲜橙汁 60毫升
米糠油 80毫升
糖 50克 *我免了
蛋糕粉 130克*因为家里的鸡蛋偏小,我只用了76.6克蛋糕粉
盐 3克
*我另加了一小匙蓝莓力娇酒

(B)
蛋白 5颗
糖 70克*我用了88克
塔塔粉 1/4小匙*我免了

Directions/做法

IMG_8117– Preheat oven to 160 degrees C * i preheated to 180 degrees C
烤箱预热至160摄氏度 *我用了180摄氏度

– Beat egg yolks and sugar until thick and pale.  Gradually add in oil, water and blueberry compote. Beat until well combined
将蛋黄和糖打直浓稠、蓬松。逐渐加入油、水和糖渍蓝莓。拌匀

– Sift flour into a mixing bowl.  Gradually whisk in the egg yolk mixture in a slow and steady stream
面粉过筛入另一个容器中,然后慢慢拌入蛋黄湖

– In another bowl, beat egg whites until foamy, add in cream of tartar and beat until soft peaks form.  Gradually add in sugar and beat until stiff peaks form
蛋白打直发泡,加入塔塔粉后打直软性状态。分次加入糖继续将蛋白打直硬性状态

– Gently fold the beaten egg whites into the flour/egg yolk mixture in 3 batches
将蛋白霜分3次翻拌入蛋黄湖

– Pour batter into an ungreased 20cm tube pan
面糊倒入20厘米戚风蛋糕模具(无需刷油)

– Bake for about 45 minutes or until cook * i baked mine on second lowest rack for 37 mins, 180 degrees C
烤45分钟或至烤熟为止 *我用了烤箱倒数第二层以180摄氏度烤了37分钟

– Remove cake from the oven and invert the pan to cool
蛋糕取出,倒扣冷却

– Unmould the cake when it is completely cool
代蛋糕完全冷却后在脱模

Blueberry compote:  
100g fresh blueberry * i used 125g
1 tsp lemon juice
3 tbsp caster sugar
糖渍蓝莓:
新鲜蓝莓 100克*我用了125克
柠檬汁1 小匙
糖3 大匙

– Place all the ingredients into a small saucepan and cook under low heat.  Stir to combine and cook until blueberries start to break down
将所有食材放入奶锅以小火煮开,之间不停搅拌直到蓝莓开始化解

– Continue to stir gently until it thickens.  Remove from heat and let it cool
继续搅拌直到蓝莓糊变浓稠。离火、冷却待用

 IMG_8121so very soft…
棉花般的软

 

Pollution index: 182 (moderately polluted)

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(15) Comments

  • Grace (November 19, 2014)

    oh, you fly off again? Have a safe trip and enjoy.
    The cake does look yummy and texture is divine.

  • Mel (November 19, 2014)

    Looks good for a second slice….errr…..probably a third ….. wth…..let me have the whole cake!!

  • Jenny (November 19, 2014)

    新口味的戚风…让人眼前一亮啊

  • 婉婉下午茶 (November 19, 2014)

    怎么那么好啊?又飞了?顺风^^
    在你飞之前,先给我一片这即营养又漂亮的蛋糕嘛^^

  • Veronica (November 19, 2014)

    Lovely blueberry chiffon. And thanks for the link back. Have a safe trip.

  • Ann Low (November 19, 2014)

    I love blueberry and chiffon cake. Definitely can have 3-4 slices in a go 🙂

  • 鲸鱼蓝蓝蓝 (November 19, 2014)

    下午茶时间到了咯
    两片呗,软绵绵的,好吃!!!

  • May Law (November 20, 2014)

    怎么我刚刚来到, 亲亲就抛下我。。。又要赶着上飞机了, 你好狠心哦! 哈哈哈。。。

  • Zoe (@bake4happykids) (November 20, 2014)

    Hi Victoria,

    You are going to somewhere else again??? Lucky you!!!

    I like blueberry and like them even more in your chiffon cake 😀

    Zoe

  • my little potted garden (November 20, 2014)

    Hi Victoria,
    Your cake looks really fluffy and yummy!
    Going on vacation? Enjoy!!

    • my little potted garden (November 20, 2014)

      It\’s me, Joyce from Kitchen Flavours, forgotten to change and sign in as my garden blog!

  • Doreen (November 21, 2014)

    Hi Vic,
    Love the little blue dots in the chiffon.
    You said it yum !! Must be yum..must try!
    Have a safe and enjoyable vacation!
    Going to miss you :p
    mui

  • Jozelyn Ng (November 23, 2014)

    This must be really fragrant…with liquor…may I have a piece???

  • Sheila (June 28, 2015)

    Hi
    Lovely cake, may I know what is the size of the eggs used?
    Reduced the flour will yield a softer cake?
    Thanks a lot!

    • Victoria Bakes (June 29, 2015)

      Hi, I use a standard weight of 20g per egg yolk, 40g per egg white. It should be considered large . Lesser flour changes the dry to wet ingredients proportion, so it yields a moist cake with lesser structure, hence, soft in that sense.

      Hope this helps

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