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!
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.
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.
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!
谢谢你喜欢,欢迎常来。
毛毛妈,我只买到20*20CM的烤盘,那我的时间和你的一样吗
对,时间一样。
塔塔粉和白醋哪个好用些?
塔塔粉好用
I wonder whether the cake flour and the bread flour are the same thing?Thanks
cake flour和bread flour正好相反,cake flour=低筋面粉(protein 7-8%),bread flour=高筋面粉(protein 12-13%)
http://johndlee.hubpages.com/hub/The_difference_between_cake_flour__all_purpose_flour_and_bread_flour_Which_do_you_need__and_why