Blueberry chiffon cake
It's a fresh and soft blueberry chiffon cake.
6 serving
Within 90 minutes
카푸치노
Ingredients
  • Strong flour
    72g
  • Baking powder
    2g
  • Sugar
    30g
  • grape seed oil
    40g
  • egg
    60g
  • Milk
    40g
  • Very jam
    15g
  • Blueberry
  • an almond slice
  • Pistachio
  • Macaron
  • egg
    120g
  • Sugar
    50g
  • whipped cream
    200g
  • Sugar
    20g
Cooking Steps
STEP 1/8
Add egg yolk and sugar and whisk thoroughly using a hand mixer or kneader.
STEP 2/8
Add grape seed oil 3 to 4 times and add blue latte 3 to 4 times and mix slowly enough. When adding water such as milk, if it doesn't mix well, it will separate, so it's important to mix thoroughly.
STEP 3/8
Add the blueberry bean pot and mix well. You can use blueberry jam instead of blueberry bean pot.
STEP 4/8
Place egg whites in a bowl and whisk in half the sugar.
STEP 5/8
When the foam rises white, add the rest of the sugar and turn the hand mixer at high speed to make a persistent and firm meringue.
STEP 6/8
Scoop the meringue into the yolk mixture and mix in a bowl of meringue.
STEP 7/8
Mix until no meringue is visible, then divide the mixture of strong flour and baking powder into 3 times and mix until no powder is visible.
STEP 8/8
Pour into a chiffon frame, stir once with chopsticks, and bake at 170 degrees for 25 to 30 minutes. After cooling the baked cake, garnish with whipped cream and blueberries.
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