Tuesday, November 11, 2014

Blueberry Chiffon Cake

Recipe  from  Honey Bee Sweets' Fresh Blueberry Chiffon Cake with slight changes.

5 egg yolks
100g fresh blueberry compote (See below)
60ml fresh orange juice
80ml Rice Bran oil
50g sugar
130g cake flour
3g salt

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.


  1. So fresh.. Nice !

    I will try this recipe soon. Thanks for sharing.

  2. Veronica, I like the purple spots in the cake. Would love to try this blueberry chiffon cake!

  3. Lovely chiffon. How I wish I can some of those fresh blueberries. Back here, they are awfully expensive.

  4. oooh...lovely color of this blueberry chiffon cake! I'd definitely liked to have a slice...^^

  5. I am really mad about chiffons right now and this is the next one I am going to make!!! Thanks for sharing :)

  6. Hi Veronica,
    Lovely chiffon you have there. Yes, how I wish I can have some of your fresh blueberries! :D

  7. I love the gorgeous light blue colour from the fresh blueberry compote and it looks very airy and light.

  8. The texture looks so lovely and light Veronica! :) I love blueberries in baking too!


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