Blueberry Chiffon Cake

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.

Vanilla Butter Cake

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.