5 egg
yolks (whole egg 70g each) 25g caster sugar 40ml corn oil 100g fresh or frozen blueberries, puree 100g plain flour or cake flour, sifted lemon zest from one lemon
5 egg
whites 1 tsp lemon juice 40g caster sugar
2 separate
rounds, each gently fold gently before the next until just combined. Pour batter into a 20 cm ungreased chiffon tube pan and bake in preheated oven at 160 deg C for 10 minutes. Then lower temperature to 150 deg C and bake for another 40 minutes. Remove from oven, invert cake immediately on a wire rack to cool completely before unmoulding.recipe adapted from here with slight adjustments
按‘这’看蓝莓戚风蛋糕的食谱和做法。. As I have a few boxes of fresh blueberries in my fridge, hence the decision to modify my earlier recipe to make this Blueberry Hokkaido Chiffoncupcakes and Blueberry Swiss Meringue Buttercream
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