Blueberry Chiffon Cake 蓝莓戚风蛋糕
Anncoo Journal
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Ingredients

  • 5 from 1 reviews
  • 15 mins
  • 50 mins
  • 1 hour 5 mins
  • 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
  • 3.5.3226 蓝莓戚风蛋糕

Instructions

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