Best Blueberry Chiffon Cake Recipe
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- Опубликовано: 12 авг 2024
- 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 Ca... )
Large eggs, chilled - 4
Sugar - 105g
Oil - 55g
Blueberry puree - 130g
Baking powder - 1 tsp
Vanilla extract - 1 tsp
Salt - pinch
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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 Ca...
👩🍳 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
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#blueberrycake, #chiffon, #chiffoncake 
Хобби
Going to try this soon ;) yours look great! Very simple and easy to follow… step by step, love your videos! I’m subscribed 😀
Thank you so much! Enjoy the blueberry chiffon cake 💜
Please see the description above to find ingredients and instructions. Thank you! 😻🐶
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재료와 조리순서는 비디오 아래 있는 설명란에 쓰여있습니다. 감사합니다. 😻🐶
wawooo another great and beautiful yummy recipe ❤️🤤
Thank you! 💜
푹신한거 보소 우와
부들부들~폭신폭신~ 입에서 사르르륵 녹아요 ㅋㅋ💜
nice and easy to understand
Thanks for your kind words! 💜 Happy baking!
❤❤❤
🌷🌷🌷
선생님!! 혹시 블루베리소스가 들어가서 물을 안넣으신건가요? 집에서 만드는데 굽고 나오면 너무 촉촉해서 무너져서요 ㅠㅠ
안녕하세요. 물이나 우유대신 블루베리소스를 넣어서 블루베리맛이 더욱 진하게 나는 레시피에요. 🤗 굽고난뒤 무너진다면 몇가지 체크하실것들 적어볼게요.
1) 블루베리소스 농도가 영상과 비슷했나요? 소스를 만드는 과정에서 수분이 더 있거나 덜 있을수 있어서요. 2) 머랭이 오버휘핑 되지 않게 해주세요. 3) 쉬폰 케이크 틀에 넣을때 저의 영상에서처럼 반죽 농도가 나와야 합니다. 4) 굽기전에 버블을 젓가락이나 꼬치로 정리해주고 탕탕 여러번 내리쳐주세요 5) 케이크 윗면이 노릇하고 중앙에 꼬치를 넣었을때 반죽이 뭍어나오지 않을때까지 오븐에서 구워주세요 6) 오븐에서 나오자마자 제빨리 두번정도 내리쳐주고 곧바로 뒤집어서 식혀주셔야 무너지지 않습니다. 그렇지 않으면 주저앉아요.
한번더 시도해보시고 그래도 실패하시면 저희 채널에 있는 레몬 시폰케이크나 커피 쉬폰케이크를 베이킹 해보세요. 블루베리 소스 만드는것보다 수분 농도 맞추는게 더 쉬우실거에요.
저도 처음엔 쉬폰 틀도 없어서 코팅되어있는 케이크 틀로 만들어서 실패도 하고 여러번 가라앉기도 했는데 나중엔 결국 되더라고요. 포기하지 마시고 다시한번 시도해보세요~ 폭신하고 촉촉한게 너무 맛있어요. ❤️
Hii, do you think it will work if i use regular round cake pan? (Not chiffon cake pan with a hole in the middle) thankyouu
yes, you can use any pan as long as you put parchment paper on the side to let it cling to the walls of the pan for support. Happy baking! 🤗
Can I use cranberry jam instead of blueberry puree?
That's a great question. Never thought of that! My guess is it will work if you adjust the sugar level as I didn't add any sugar to my blueberry puree. Please give this a try and let me know how it turned out!
@@NiniKoko It worked. I did both, blueberry puree 2 days ago and I made one with Cranberry Relish today, turned out great. I adjusted the sugar as well.
@@elisa293 ohhh that’s brilliant! I’m gonna try using my strawberry jam next time then! Thanks for the tip!
Do you think I could double the recipe for a 10” fluted pan?
Yes, you can. I usually double the recipe for my 10” pan, too. Please keep the same temperature (340°F) but increase the time to 55-60 mins instead. Hope you like my blueberry chiffon cake recipe! 💜