Saturday, August 2, 2008

Blueberry Chiffon

is quite sometime I bake chiffon, having to clear the blueberry fillings after making the blueberry tarts, decide to try out this recipe, the batter is enough for 2 mini chiffon tins! as the blueberry filling is quite thick, I diluted it before spreading on the chiffon so it gives a nice flowing consistency.

  • 2 egg yolks
  • 20ml cooking oil
  • 50gm blueberry filling
  • 1 tbsp milk
  • 20gm caster sugar
  • 40gm self-raising flour
  • 2 egg whites
  • 1/4 tsp cream of tartar
  • 30gm sugar
  1. Combine egg yolks, oil, blueberry filling, milk and sugar in a mixing bowl. Fold in flour until forms batter.
  2. Beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar and beat until stiff peaks form.
  3. Gently fold beaten egg white form into the egg yolk batter until blended.
  4. Pour batter into ungreased 16cm tube pan. Bake in preheated oven at 180 deg cel for 30mins or until cooked.
  5. Remove from oven and invert the cake onto table until completely cooled.
  6. Drizzle with more blueberry filling.


Anonymous said...

this chiffon cake is delicious but i think have to reduce the sugar a bit. a good recipe to keep.

Peng said...

great u loves this cake also...I usually reduce the sugar content whenever I try out any recipe:)

Simonne said...

mind sharing what oven u using ?
I'm thinking to get a new oven :P


Peng said...

Hi Simonne...i'm using a tabletop sharp convection oven.

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