Blueberry Chiffon Cake
This is my favorite recipe for chiffon cakes, which have been tested and improved over the years in my kitchen. The cake is so light and moist with chopped blueberries, absolute delicious!
Cook time: 37minutes
Serves: 16 servings
1: 4 extra large eggs;
2: ½ tsp white vinegar or 1/3 tsp cream of tartar, ¼ cup sugar (60g);
3: 2 tbsp sugar (30g), 3 tbsp corn oil (36g), ½ tsp vanilla extract, 2.5 tbsp water (35g);
4: ½ cup cake & pastry flour (75g), 1/3 tsp baking powder, mix well with a fork;
5: 1/3 cup blueberries, each cut into 4 pieces.
Preheat oven at 340F.
1: Separate eggs into two clean and dry mixing bowls. Add white vinegar to egg whites and beat with electric mixer on high speed until soft peaks form, then add ¼ cup sugar and continue beating until stiff (Picture 1), set aside.
2: Add 2 tbsp sugar to egg yolks and beat with same electric mixer on high speed for about 2 minutes (Picture 2), add 3 tbsp corn oil and beat for 1 minute. Add the rest of ingredients listed under Ingredient 3) and beat at low speed for 20 seconds.
4: Add 1/3 beaten egg white into the egg yolks and flour mixture (Picture 5), mix well. Pour all egg yolk and flour mixture back into the remaining beaten egg whites (Picture 6), gently fold to mix evenly (Picture 7).
5: Pour batter into a 22×22 cm Pyrex baking dish (Picture 8) and smooth the top. Bake in preheated oven at 340 F/170C for 37 minutes.
6: Take out the cake and cool upside down for 20 minutes. When cooled, use a knife to pry all sides loose and cut into 16 pieces. Store leftover cake in an airtight container at room temperature for 2 days or in fridge for up to 5 days.