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
Would you be amazed if I'd told you that this chiffoncake came out from my rice cooker. Plus it had given this chiffon a pretty rise and not a "ups & downs" chiffon days in my oven attempt
蓝莓优格芝士蛋糕 Blueberry Yogurt Cheese Cake. 蓝莓果酱 Blueberry Topping Jam. 蛋糕体 Cake base. Pour half of the cheese into mold,spoon fews spoon blueberry topping jam in,and pour the remaining cheese till finish
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When growing up, I especially love having a slice of Pandan Chiffoncake as mid-morning snack that I bought from the canteen during recess time or as a late afternoon snack after coming back from school
The kids loved these Rainbow ChiffonCake, and they thought it was very pretty. Whenever I made a Rainbow ChiffonCake, I would just simply put any color that comes to my mind
There seemed to have some chiffoncake baking craze lately. Pour cake batter into tube pan. It reminded me that I had not baked chiffoncake for quite sometime
![Rainbow Chiffon Cake 2 [07 June 2016]](http://cdn.mytaste.org/i?u=group2%2FM00%2F86%2F26%2FCgAINlgJ6RGAdOz2ABbmeMi4w2Q383.jpg&w=330&h=270&c=1)
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