Recipe from Honey Bee Sweets' Fresh Blueberry Chiffon Cake with slight changes. Ingredients: (A) 5 egg yolks 100g fresh blueberry compote (See below) 60ml fresh orange juice 80ml Rice Bran oil 50g sugar 130g cake flour 3g salt (B) 5 egg whites 70g sugar 1/4 tsp cream of tartar
Preheat oven to 160 degrees C.
Beat egg yolks and sugar until thick and pale. Gradually add in oil, water and blueberry compote. Beat until well combined.
Sift flour into a mixing bowl. Gradually whisk in the egg yolk mixture in a slow and steady stream.
In another bowl, beat egg whites until foamy, add in cream of tartar and beat until soft peaks form. Gradually add in sugar and beat until stiff peaks form.
Gently fold the beaten egg whites into the flour/egg yolk mixture in 3 batches.
Pour batter into an ungreased 20cm tube pan.
Bake for about 45 minutes or until cook.
Remove cake from the oven and invert the pan to cool.
Unmould the cake when it is completely cool.
Blueberry compote:
100g fresh blueberry
1 tsp lemon juice
3 tbsp caster sugar
Place all the ingredients into a small saucepan and cook under low heat. Stir to combine and cook until blueberries start to break down.
Continue to stir gently until it thickens. Remove from heat and let it cool.
I am not one of those people who can memorise recipes, especially cake recipes. However, this is the only one recipe which I can remember. Easy, just remember the number 6! Ingredients: 6 oz butter, softened 6 oz caster sugar 6 oz self-raising flour, sifted 6 eggs (about 55g each), separated 3 tbsp lemon juice or milk (optional) 1 tsp vanilla paste
Method:
Lightly grease a 20cm cake tin. Line the base with baking paper.
Preheat oven to 170 degrees C.
Beat egg whites in a clean, dry bowl until stiff peaks form. Set aside.
With an electric mixer, beat butter until soft. Add in sugar and beat until light and fluffy (mixture should looked pale).
Beat in egg yolks, one at a time and make sure that each egg is completely incorporated. Scrape down the sides of the bowl before adding the next one. Add vanilla paste and beat until combined.
Fold in flour alternately with the lemon juice, beginning and ending with the flour. Stir until just combined and the batter is smooth.
With a rubber spatula, gently fold about a third of the beaten egg whites into the batter to lighten it; then fold in the remaining whites until just combined. Do not over mix.
Pour batter into the prepared tin.
Bake for about 45 - 60 minutes or until a wooden skewer comes out clean when inserted into the centre of the cake.
Leave the cake in the pan for 10 minutes before turning onto a wire rack to cool.
