blueberry chiffon cake 蓝莓戚风蛋糕

i 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

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

– 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