Best Blueberry Chiffon Cake Recipe
6.2 هزار بار بازدید -
2 سال پیش
-
Check out this blueberry chiffon
Check out this blueberry chiffon cake recipe to transform a plain chiffon cake with a fresh homemade blueberry puree! It's super light, moist, and tender. This recipe ensures the perfect blueberry chiffon cake that won't shrink or deflate.
📋 Ingredients:
Cake flour - 110g (Learn how to make cake flour: What can we use for Cake Flour substi...)
Large eggs, chilled - 4
Sugar - 105g
Oil - 55g
Blueberry puree - 130g
Baking powder - 1 tsp
Vanilla extract - 1 tsp
Salt - pinch
---------
Blueberry Puree:
Lemon juice - 25g
Blueberry - 250g (you can also use frozen blueberries)
✅ Learn how to make homemade cake flour :
What can we use for Cake Flour substi...
👩🍳 Instructions:
1) Combine blueberries and lemon juice in a small saucepan over medium-high heat. Bring to a boil; lower heat, mash the blueberries and simmer for 2-3 minutes.
2) In a bowl, whisk cake flour, baking powder, and salt to combine.
3) Separate the egg whites and yolks.
4) In a big bowl, beat egg yolks with 1/3 of sugar till pale yellow.
5) Add oil, vanilla extract, blueberry puree, and lemon juice. Whisk all together.
6) Sift in the cake flour mixture gradually into the egg yolk mixture and combine.
7) Beat the egg whites on a medium speed until foams are formed.
8) Add half of the remaining sugar and continue beating at medium speed, about 1 minute.
9) Add the rest of the sugar and beat on high speed until you get firm peaks. When you lift the whisk, the egg whites should be firm but the tip should fall over slightly.
10) Add 1/3 of beaten egg whites to the egg yolk mixture at a time. Gently combine to avoid deflating the batter. Scrape down the sides and bottom of the bowl with a spatula.
11) Pour the batter into the ungreased aluminum 8-inch (20cm) chiffon cake pan. Pour slowly at as low a height as possible to reduce new air bubbles created. If you have only a non-stick pan, place parchment paper on the sides of the pan so the cake can climb up.
12) Level and smooth out the top of the cake batter. Stir the batter with a skewer to pop small bubbles. Tap the pan against the kitchen counter to get rid of large air bubbles.
13) Preheat the oven to 340°F (170°C). Bake on the lowest rack for about 40-45 minutes or until a skewer comes out clean when it's poked.
14) Once baked, tap a couple of times and invert the cake immediately. Place on a bottle or salt/pepper mill.
15) Let it cool upside-down completely for about 2 hours.
⏲ Timestamps
0:00 Blueberry Chiffon Cake Recipe
0:22 Egg yolk mixture
3:49 Egg white mixture
5:01 Combine egg yolk and white mixture
6:53 Bake, cool upside-down and remove blueberry chiffon cake from the pan
🔔 Subscribe to our YouTube channel:
ninikoko
🎬 Watch other videos:
Nini & Koko's Recipes
#blueberrycake, #chiffon, #chiffoncake
📋 Ingredients:
Cake flour - 110g (Learn how to make cake flour: What can we use for Cake Flour substi...)
Large eggs, chilled - 4
Sugar - 105g
Oil - 55g
Blueberry puree - 130g
Baking powder - 1 tsp
Vanilla extract - 1 tsp
Salt - pinch
---------
Blueberry Puree:
Lemon juice - 25g
Blueberry - 250g (you can also use frozen blueberries)
✅ Learn how to make homemade cake flour :
What can we use for Cake Flour substi...
👩🍳 Instructions:
1) Combine blueberries and lemon juice in a small saucepan over medium-high heat. Bring to a boil; lower heat, mash the blueberries and simmer for 2-3 minutes.
2) In a bowl, whisk cake flour, baking powder, and salt to combine.
3) Separate the egg whites and yolks.
4) In a big bowl, beat egg yolks with 1/3 of sugar till pale yellow.
5) Add oil, vanilla extract, blueberry puree, and lemon juice. Whisk all together.
6) Sift in the cake flour mixture gradually into the egg yolk mixture and combine.
7) Beat the egg whites on a medium speed until foams are formed.
8) Add half of the remaining sugar and continue beating at medium speed, about 1 minute.
9) Add the rest of the sugar and beat on high speed until you get firm peaks. When you lift the whisk, the egg whites should be firm but the tip should fall over slightly.
10) Add 1/3 of beaten egg whites to the egg yolk mixture at a time. Gently combine to avoid deflating the batter. Scrape down the sides and bottom of the bowl with a spatula.
11) Pour the batter into the ungreased aluminum 8-inch (20cm) chiffon cake pan. Pour slowly at as low a height as possible to reduce new air bubbles created. If you have only a non-stick pan, place parchment paper on the sides of the pan so the cake can climb up.
12) Level and smooth out the top of the cake batter. Stir the batter with a skewer to pop small bubbles. Tap the pan against the kitchen counter to get rid of large air bubbles.
13) Preheat the oven to 340°F (170°C). Bake on the lowest rack for about 40-45 minutes or until a skewer comes out clean when it's poked.
14) Once baked, tap a couple of times and invert the cake immediately. Place on a bottle or salt/pepper mill.
15) Let it cool upside-down completely for about 2 hours.
⏲ Timestamps
0:00 Blueberry Chiffon Cake Recipe
0:22 Egg yolk mixture
3:49 Egg white mixture
5:01 Combine egg yolk and white mixture
6:53 Bake, cool upside-down and remove blueberry chiffon cake from the pan
🔔 Subscribe to our YouTube channel:
ninikoko
🎬 Watch other videos:
Nini & Koko's Recipes
#blueberrycake, #chiffon, #chiffoncake
2 سال پیش
در تاریخ 1401/07/02 منتشر شده
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