Blueberry Chiffon cake

 Love the purple hue I got from incorporating blueberries into my chiffon cake.

Okay, I was real happy to see nice and pretty insides of the cake when I cut them into slices.  Hubby had it first in the morning for breakfast and gave a thumbs up sign when he saw me.  Another nice chiffon cake added to my chiffon bakes list! 

Blueberry Chiffon Cake (20cm tube pan)

Recipe by Grace Kitchen Corner

Egg white mixture

Egg whites 180g

Caster sugar  90g

Corn flour 10g

Egg yolk mixture

Egg yolk 70g

Water 20g

Vegetable oil 60g

Blueberry sauce 80g

Lemon juice 10g

plain flour 90g

Caster sugar 20g

1. Blueberry sauce was made with 125g fresh blueberries, splash of water, half of lemon juice and a tablespoon of caster sugar. Cook all the ingredients in a medium low heat until it become a not too thick consistency. Cool and ready to use.

2. Mix all the egg yolks mixture except flour. When everything well combined then add in sifted flour. Mix everything well combine and no lumps left. The mixture would be quite thick and smooth.

3. Beat the egg whites in a clean large bowl until peak foam. Gradually add in sugar, one tablespoon at a time. Then finally add in corn flour. Make sure the corn flour mix well in the egg mixture. The egg whites mixture should be peak foam, smooth and shiny.

4. Gently fold in 1/3 of the egg whites mixture into the egg yolks mixture. When everything well combine then gently fold in the 1/2 of the remaining egg whites mixture. Lastly, fold in the remaining egg whites mixture. 

5. Pour the well mix mixture into a 20cm chiffon cake tin and bake at a 160-170'C preheated oven for 40 - 50 minutes. After baked, let the baked cake turn upside down for cooling before unmolding it.