Sunday, February 05, 2012
Blueberry Lemon Chiffon Cake
125gm fresh blueberries
Cook blueberries in the water over low heat until it turns mushy/soft.
Puree the cooked berries together with the liquid and set aside to cool.
4 egg yolks
70gm corn oil
135gm blueberry paste
125gm cake flour
½ tsp baking powder
1tsp lemon zest
½ tbsp lemon juice
1/2 tsp baking soda
4 egg whites
1 tsp lemon juice
Preheat oven to 180C, prepare a clean 22/25cm baking pan and do not grease it.
Combine the yolk, sugar and oil and mix in the blueberry paste.
Sift flour and baking powder, add into yolk, sugar and oil mixture.
Add in lemon zest and use lemon juice to adjust colour.(If it turns too pink, add more baking soda, if the batter is too blue for you, use more lemon juice).
In a clean bowl, beat egg whites until frothy.
Add lemon juice and beat until soft peaks.
Gradually put in sugar and beat until stiff peaks.
Put 1/4 of the egg whites into the batter, fold and repeat with another 1/4 of the egg whites.
Pour batter into the egg whites and fold.
Pour folded batter into prepared tube pan and lightly shake it left and right to level it.
Bake for 40 minutes or until done, invert immediately upon removal from oven and let it cool down totally before removing from the mould and slicing to serve.