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
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)

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

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)

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

蛋白 5颗
糖 70克*我用了88克
塔塔粉 1/4小匙*我免了


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

– Sift flour into a mixing bowl.  Gradually whisk in the egg yolk mixture in a slow and steady stream

– 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

– Gently fold the beaten egg whites into the flour/egg yolk mixture in 3 batches

– Pour batter into an ungreased 20cm tube pan

– 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

– Unmould the cake when it is completely cool

Blueberry compote:  
100g fresh blueberry * i used 125g
1 tsp lemon juice
3 tbsp caster sugar
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

– Continue to stir gently until it thickens.  Remove from heat and let it cool

 IMG_8121so very soft…


Pollution index: 182 (moderately polluted)


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