I made this light, fluffy and moist chiffon cake couple of weeks ago and now only have some time to share. It's made by my homemade blueberry sauce and a simple touch up of fresh cream with digestive cookie crumbs. My guests love it very much and so do I. Hope you like it too! OK, I got to go now, very tired today. Cheers!
Recipe from 戚枫蛋糕秘方传授 20
inches cm chiffon pan
(Egg white mixture)
Egg whites 180g
Caster sugar 90g
Corn flour 10g
(Egg yolk mixture)
Egg yolk 70g
Vegetable oil 60g
Blueberry sauce 80g
Lemon juice 10g
plain flour 90g
Caster sugar 20g
Fresh Cream 300ml
Some digestive biscuits crumbs
Some fresh blueberries and mint leaves
- 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.
- 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.
- 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.
- 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.
- 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 unmold it.
- Unmold the cake and frost with whipped cream and coat the cookies crumb at the side.
Nice! I never try to have my chiffon eaten with cream, got to try with it some day...:)
Is there a typo?
20 inches pan? That'll be huge.
I love the colour of your cake, the last time I made this, the colour wasn't this nice :)
This remind me the strawberry chiffon that my kid like, I guess they would like this too. Your chiffon look pretty.
you have given the chiffon a chic look. how clever !
I've always been a fan of your beautiful chiffons! However, I've not tried one that is frosted! :p Next time okay? :)
i love the lovely purple hue! the texture is divine!
That's a beautiful blueberry chiffon cake. Me too have never tried chiffon cake with cream.
this look so lovely. Love the colour.
Grace, your blueberry chiffon look gorgeous!!!! Love the purplish colour.
You're so good with Chiffon cakes. All of them turned out so beautifully. Its been a long long time since I bake Chiffon cake. Wonder if I could make as nice as yours. Btw, I'm no good at gm or spoon measurement when the recipe says 180g egg whites or 1 tbsp butter. Can you kindly let me know how many eggs would that be in order to achieve 180g & how many grm butter = 1 tbsp. Thanks for your great help.
Grace, your chiffon cake looks so perfect! Love the purplish colour too :))
The color of the chiffon is wonderful! Almost like purplish pink. The texture looks great too. Will try this out when I have time to make the blueberry sauce.
Hello to my dear supporter, thank you so much for leaving me lovely comments. That's very encouraging!
Hello Alice, the recipe call for very accurate egg yolks and whites. So it has to be measured in grams instead of quantity of eggs. As all eggs are in different sizes, I hardly tell how many eggs it needed in this recipe. But, it's approximately 6 medium eggs. Beside, this recipe ask for vegetable oil instead of butter, so don't worry about the measurement of tablespoon. Cheers!
the purple / blue hue is beautiful..
Just would like to seek your help as to the use of the oven fan function. Can I use it for baking bread or cakes only. TQ.
Hi Grace, it's a nice cake. May I know what fresh cream are you using? From the photo, it's not pure white colour. It's creamy yellow colour. It looks the same as those cake in Four Season bakery shop. So I'm very curious what fresh cream you are using. So far I always use nondairy whipped cream from Phoon Huat and quite sick of the taste already.
I think for bread baking better not to use fan as it might cause the bread dry and lose it texture. As for me, cakes like chiffon or sponge cake I would prefer fan oven. For cookies, it depends on which recipe I use to.
Hi Sue Chua,
I normally don't fix on using any brand or whipped or nondairy or fresh cream. It depends on which supermarket I went and what is available on the market. For this, I use anchor whipping cream from Giant. The color has a bit of yellowish and also because of the sunlight reflection from my window :) I added some vanilla for the whipping cream to enhance the flavor. Cheers!
Thank you so much for your kind advice. TQ
Hi Grace, thanks for sharing idea of adding vanilla extract to whipped cream. Will give a try.
Your blueberry chiffon cake looks very nice. Btw I forgot to thank you for ur tutorial on making red bean tau sar paste, I made some following the pictures on your blog few weeks ago, and they are now sitting in the freezer. :)
Glad to see you blogging again! Your cake looks great as always. I'm sure they taste delicious too!
I just have to come in here to tell you that you're doing a wonderful job. Don't let the little one deter you from having #2 ;-) If I can do it, so can you! Jia you!
What a delicious recipe! It's really good one. I will try this soon. Thanks for sharing.
Hi Grace, the chiffon looks absolutely gorgeous. Love the colours and frosting. Can't say that I have had one before with frosting that is. But this looks yummy!
Where have you been? I really miss your update...everyday I check your blog but remain the same. I like reading it and enjoying all the nice pictures.
really miss you...
I feel so touched :) thanks for dropping here and very sorry that I'm slow in updating my blog. I seldom bake lately as my little son just reach his 9th month. I did bake sometime but there were repeated recipes so no point to post them up again. Thanks again for your all time support, I will update once I manage to bake some new stuffs. Have a nice day!
I a blueberry addict, I can say it.........chiffon with blueberry sounds interesting.
Can i have a piece? haha!
Mmmmm.... Yummy, Thx a lots. :)
This is the most beautiful chiffon cake I've ever seen! ^^ It looks absolutely delicious as well.
Hi Grace, your chiffon cakes always turn out so well. Mine always start to shrink when it is cooked while still in the oven. I have tried starting baking at 170C for 15 mins then lower it to 160C, and also baking it at 170C all throughout but the result is still the same. Would you kindly advise, please? Thank you
hello, i am italian and i am a foodblogger too...your cake looks so tasty...i will try to do it as soon as possible! come & visit me!
Wow good one.
Just baked one according ur recipe.taste good but the colour not as nice as yours :(.mine is more gray than purple.is it because too many egg whites?I used 5 egg white and measured 193gr.
Pls advice..thx for ur recipe.ur cake looks very nice..
I eat so poorly during the stressful part of my day I need to have a vegetable orgy for dinner just to make up for it. Galt
Can I chk if I need to put a tray above the chiffon tin? Or just bake at the lowest rack?
After cooking the blueberry sauce do u use all or just 80gr?
Hi Grace 😁！
I just wanted to tell you that your chiffon recipes are spot on perfect! I have made your apple and banana chiffon and they have come out lovely and spongy, tall and soft with a fine bubble texture. I want to try this recipe when i get some blueberries! I have directed some of my chiffon photos to you via instagram, if you are still using account Gracekitchencorner :)
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