I've created another perfect chiffon cake!
It's an ultra cottony soft blueberry chiffon cake that is loaded with the maximum amount of blueberries.
How?
Look at the intense color of this Blueberry Chiffon CakeNo doubt that there are a lot blueberries in it! And it is cottony soft...
It's my pleasure to show you how to bake this all-natural Perfect Blueberry Chiffon Chiffon.
There is no colouring no flavoring added into this cake. It is made with blueberries, blueberries, blueberries, mainly blueberries and the rest of a typical chiffon cake ingredients.
In order to incorporate the maximum amount of blueberry into my cake, I've chosen to cook blueberries to reduce their water content. Through cooking, I have reduced 250g blueberries into jam-like compote (approximately 160g) with no added sugar. And this right amount of blueberries added is still making chiffon cake perfectly cottony soft like my other ultra soft chiffon cakes listed at here.
Why is this the maximum amount of added blueberries? I'm pretty sure that the cake has been maximally loaded because I can see that it starts to have large bubbles. Yes that I can add more blueberries into my chiffon cake but its texture will be denser and of course less softer than this perfect cake.
Honest speaking, I have been browsing. I can tell you that I have not seen any blueberry chiffon cake recipes that contain this amount or more blueberries that I used in my recipe. So I dare to say that this is the best fully loaded blueberry chiffon cake recipe that I've seen and known.
Anyway, please try to bake this cake and let me know if I'm right or wrong.Here's my two-minute concise video showing how I baked the cake. It's funny that many Youtube audiences have complained to me that my videos are too fast to follow. Ironically, most Facebook and Instagram users like my videos and didn't say anything about the speed. Hmmm... Very strange! I guess the Youtube audiences like to watch long videos with popcorns whereas the Facebook and Instagram users are busy people who appreciate short, efficient and concise videos more. Or maybe, I'm the efficient person just like most Facebook and Instagram users...Whether you are a Youtube audience, Facebook or Instagram user, I hope that you will like my videos. Please please please read my written recipes and use them faithfully to bake your perfect cake, cookies or pastry.Music: Bensound
This maximally loaded blueberry chiffon cake won't rise a lot during baking.
And it won't shrink much after baking
Despite of the few large bubbles, its texture is still cottony soft and nice.
I can definitely see, smell and taste the blueberries in this cake.
We love love love this cottony soft blueberry chiffon cake. The golden brown crust and the cottony soft texture is YUMMMM... very delicious!
I'm pretty sure that this all-real blueberry cake is not available in the commercial cake shops. The only way to taste this cake is to bake it yourself. Or stay in my house and be my family members... LOL!
Like this recipe? If your answer is yes, please support me! Please LIKE, SHARE and FOLLOW me at either my Facebook at here or here or my Instagram @zoebakeforhappykids or my Youtube channel at here because every LIKE, SHARE and FOLLOW from you means a lot to me. It tells me that I'm in the right track and will continue to bake and share more in the future. Thank you!!!Here's the recipe.
IMPORTANT: Please use the exact weight and make sure that all ingredients are at room temperature.
Makes one perfect 8-inch (20 cm) chiffon cake
For the blueberries:
250g blueberries, fresh or frozen (no need to thaw if frozen)
1 tbsp lemon juice, freshly squeezed
Place blueberries and lemon juice in a saucepan and cook mixture at medium low heat. Stir constantly and cook until the blueberries has released their juices. Allow mixture to simmer for about 15 mins or until mixture is thicken enough to coat the back of a wooden spoon. Remove from heat and set aside to cool completely. The cooling process will cause the mixture to lose more moisture while cooling so it is important to weigh the cooked blueberries when they are completely cooled. The cooked mixture should be slightly more than 160g.Weigh out 160g and use it to bake the cake later.IMPORTANT: 1) Please do not omit the addition of lemon as it helps to thicken the blueberry mixture and retain its vibrant color. 2) It is a must to use the right weight to bake the cake because different batches of blueberries might have different amount of water content. The cooking process on different days and climate might vary slightly too.
Weigh out 160g and use it to bake the cake later.For the egg white mixture:
210g egg whites (about 6)
100g caster sugar
For the egg yolks mixture:
90g egg yolks (about 5-6)
45g neutral tasting vegetable oil
160g cooked blueberry - see above
80g all purpose flour
40g corn flour
1/4 tsp salt
Preheat oven to 160°C.
For the egg white mixture:
Using an electric mixer with a whisk attachment, beat egg whites in the lowest speed for at least 10 mins to stabilise the mixture.
While the mixture is beating, prepare and whisk egg yolk mixture.
For the egg yolk mixture:
Using a hand whisk, combine egg yolks and oil in a large mixing bowl until combined and slightly pale. Whisk in the cooked blueberries. Sift in both flours and salt. Whisk gently until the batter is smooth and combined.
Back to the beating of egg white mixture:
Increase beating speed to the next higher speed. While beating, add sugar gradually. Increase beating speed to another higher speed and continue to beat until stiff peaks form. The meringue should be very smooth with tiny bubbles. Do not over-beat the mixture.
Using a hand whisk or a spatula, gently fold in the egg whites to the egg yolks mixture in 3-4 batches. It is ok to mix the 1st batch of egg white more vigorously into the egg yolk mixture but the subsequent portions must be folded in very gently. Make sure that most of the white is not visible after folding.
Pour batter into an un-greased 20 cm chiffon tube pan. Give the pan a gentle tap.
Chiffon baking options:
Basic - Bake at 160°C for 50 mins or until it is thoroughly baked. IMPORTANT: This cake has to be baked for at least 50 mins in total.
With slits - This chiffon cake baking strategy will help the cake to rise uniformly rising with minimal cracks. The cake will also have a deep flavoursome top and surrounding crust.
Bake at 160°C for at least 15 mins or until a "skin" has formed on the cake surface and just before the cake surface starts to crack.
At the 14th minute, remove the cake out from oven. Cut 6 or more slits on the cake surface and place the cake back into the oven immediately. Continue to bake at 140°C for another 50 mins or until it is thoroughly baked. Increase oven temperature to 160°C and bake for another 5-10 mins until the top skin of the cake is nicely browned.
Please do not bake this cake with too low oven temperature or a tray of boiling water (also known as steam bake). Detailed explanation is at here.
After baking, drop the cake from a 20-30 cm height immediately onto your tabletop to minimise shrinkage. Then, invert the cake immediately to cool on a wire rack.
Allow the cake to cool completely in the pan before removing it from the pan. Important: Do not unmould the cake by pressing it! To unmould, please use a blunt thin plastic spatula or knife to run along the cake's edges and gently push the cake out from the pan. The cake is fragile and so it is easier to slice with a serrated knife. Enjoy!Store uneaten cake in an airtight container for up to 3 days and the cake can remain so soft and moist even on the 3rd day of bake.
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