Blueberry Chiffon Cake


Egg Yolk Batter:

5 egg yolks

70g caster sugar

60ml full cream milk

130g cake flour

3g salt

80ml canola oil

Blueberry compote:

100g fresh blueberry

1 tsp lemon juice

2 tbsp caster sugar


6 egg whites

70g caster sugar

¼ tsp cream of tartar

Preparation Instructions:

  1. Make blueberry compote: Place 100g of fresh blueberry, 1 tsp of lemon juice and 2 tbsp of caster sugar in a saucepan and cook mixture at low heat. Stir constantly and cook till blueberries have burst and ozzed out it’s juices. Remove from heat and leave to cool completely.
  2. Preheat oven at 170C.
  3. In a mixing bowl, add in egg yolks and 70g of caster sugar. Whisk until frothy.
  4. Add in full cream milk and blueberry compote. Whisk to combine.
  5. Add in cake flour and salt. Whisk to combine.
  6. Add in canola oil. Whisk to combine. Set aside.
  7. Beat egg whites with an electric mixer until bubbles form. Add in cream of tartar. Beat until combine. Mix in 1/3 of caster sugar at a time, and beat well between additions. Continue to beat until stiff peaks form.
  8. Spoon out 1/3 of the beaten egg whites and mix into the egg yolk batter.
  9. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined.
  10. Pour batter into a 20cm chiffon cake pan. Level the surface with a spatula.
  11. Bake in preheated oven at 170C for 1 hour.

12. Remove cake from the oven, invert the pan immediately. Allow to cool completely.


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