【Blueberry Chiffon Cake】

Blueberry Chiffon Cake

By Maomaomom

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!

蓝莓戚风蛋糕4 【Blueberry Chiffon Cake】
Prepare Time: 30 minutes
Cook time: 37minutes
Level: medium
Serves: 16 servings

Ingredients:
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.

Directions:

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.

蓝莓戚风蛋糕1 【Blueberry Chiffon Cake】
3: Add flour and baking powder mixture in Ingredient 4) (Picture 3), beat at low speed for 1 minute, then switch to high speed for another minute. Add chopped blueberries (Picture 4) and mix well with a spatula.

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.

蓝莓戚风蛋糕2 【Blueberry Chiffon Cake】

pf button big 【Blueberry Chiffon Cake】

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34 Responses to 【Blueberry Chiffon Cake】

  1. cherry lau says:

    非常喜欢毛毛妈的博客,每一个方子都写的很详细,今天第一次学做《花生酱酥饼》,很成功。太开心了,期待毛毛妈更多的作品!

  2. sweet says:

    毛毛妈,我只买到20*20CM的烤盘,那我的时间和你的一样吗

  3. marisa says:

    塔塔粉和白醋哪个好用些?

  4. zhao ye says:

    I wonder whether the cake flour and the bread flour are the same thing?Thanks

  5. kitty says:

    毛毛妈,我看了你的蛋糕视频,很想明天就尝试做一下!我有一个问题,就是你用来搅拌蛋白和蛋清的那个高速搅拌器是哪里买到的呀?谢谢回复

  6. iris says:

    请问如果我用的是你的一倍的量,8个蛋,烤的时间温度还是一样吗?我今天烤的是350度,45分钟,蛋糕发的很好就是表面很干。

  7. Li says:

    Why does the cake crack?

  8. Angela says:

    经常看毛毛妈的博客,很喜欢你的菜谱,非常佩服能干的毛毛妈。今天第一次试着做这个蛋糕,除了表面有点裂其它都很好,特别好吃,我家宝贝非常喜欢,谢谢毛毛妈!

  9. bluesky1127 says:

    毛毛妈你好,非常谢谢你的方子。不过我有几个小问题,谢谢啦。

    1. 当我做到第三步的时候,发现先前打好的蛋白下面很稀了,为什么呢?我只好重新再打发。

    2.做出来的蛋糕在烤箱里很好,拿出来后忘记倒扣了,这是不是导致塌下去的原因?

    • MaomaoMom says:

      1. 当我做到第三步的时候,发现先前打好的蛋白下面很稀了,为什么呢?我只好重新再打发。
      说明一开始打的不够挺。
      1. 当我做到第三步的时候,发现先前打好的蛋白下面很稀了,为什么呢?我只好重新再打发。
      这个估计跟你蛋白打发不到位有关。

  10. grace77 says:

    请问毛毛妈,你下面写的1大匙=15毫升=1 Tablespoon,1茶匙=5毫升=1 Teaspoon,那么玉米油3大匙(36克)是咋回事呢?3大匙应该是45克吧?谢谢!

  11. grace77 says:

    1.所以用量都以你括号里的标注为准是吗,没标注的就按照一匙等于多少算?2.请问玉米油可以用橄榄油代替吗?3.有的方子里没有泡打粉,请问可以做成吗?谢谢解答!

  12. clytize says:

    毛毛妈,这个烤盘是正方形的么?我点开链接,亚马逊的是做红豆年糕那种长方形的烤盘?准备采购去了

  13. Portia Zhang says:

    非常感谢您提供这麽多的美食资料,我很享受逛这个网站。请问烤这个蛋糕用金属烤盘可以达到同样效果吗?烤的时间需要调整吗?谢谢!

  14. Lisa Li says:

    毛毛妈,请问baking powder 的作用是什么呢?

  15. Jane Du says:

    您好,今天又试了一下,其它都好,觉得厚度不够。请问4个蛋的蛋糕最后应该发多厚?
    谢谢!

    Jane

  16. Jane Du says:

    您好,

    请问4个蛋该发多厚?觉得我的发的不够厚
    谢谢!
    Jane

  17. Xueyi Pan says:

    请教一下毛毛妈,蛋糕出烤箱的时候还好好的,晾了一会儿就塌下去了,请问这是正常的吗?

  18. Shahram says:

    Thanks very much. It was very delicious.

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