Blueberry chiffon cake
It's a blueberry chiffon cake with healthy blueberries in it, so it tastes good and smells really good!
6 serving
Within 999 minutes
민쿡스
Ingredients
  • Blueberry
    1pack
  • egg
    3ea
  • Sugar
    40g
  • canola oil
    60cc
  • egg
    3ea
  • Sugar
    30g
  • Soft flour
    90g
  • Baking powder
    3g
Cooking Steps
STEP 1/7
First, separate the white and yolk from the egg and whip it with the sugar presented... Stir the eggs enough until they are white, mix the egg whites evenly, and whip them to form hard horns when lifted.
STEP 2/7
When you start to see the white color of the egg, add water... I added blueberries instead of water.
If you add the blueberries and mix them evenly, the bubbles will start to form, and then pour the canola oil or cooking oil into the bowl's edge and keep whipping.
If blueberries don't go in, you can say it's a glossy dough, but it's okay if it's soft like cream.
STEP 3/7
Sieve the powder into a sieve and mix lightly as if scooping the dough from the bottom up... Don't stir it too much. Gently~ From this process to the meringue, gently ~
STEP 4/7
Add half of the meringue and mix it lightly... Add all the remaining meringue and mix.. It's important to mix the meringue gently so that it doesn't die.
STEP 5/7
Spray the chiffon mold with water... Pour in the dough, stir the whole dough with a skewer, so that the bubbles between the dough disappear ~ Bake in a preheated oven at 165 degrees for 30 to 35 minutes...
STEP 6/7
As soon as the cooked chiffon comes out, place the cup and turn it upside down to cool it down...
STEP 7/7
Remove sufficiently cooled chiffon cake from mold... And you can cut it as you want... With cream or... You can make it with whipped cream
Put the powder through a sieve a couple of times.
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