Saturday, July 24, 2010

Yogurt Blueberries chiffon

My first daring fruits chiffon, look they are so scary like cat eyes to me. The huge holes scares me off, i think i better try dry blueberries instead of fresh berries. My friends all comment that i was too harsh on my chiffon and got blue black all over its bodies.


4 egg yolks
40g Castor sugar
1/4 tsp salt

50g vegetable oil
150g blueberries yogurt

120g flour
1/2 baking powder

5 egg whites
40g Castor sugar
1/4 tsp cream of tartar
80g blueberries

  1. Whisk yolks and sugar until dissolves.
  2. Add oil and salt, whisk and add Blueberries yogurt. Mix well.
  3. Add in sifted flour and mix until no lump.
  4. Using an electric mixer, beat till frothy. Add in cream of tartar and beat until soft peaks, follow by the sugar continue to beat until stiff peaks. Add in blueberries gently.
  5. Fold in 1/3 of the meringue and mix with the egg yolk until well combined. Add the remaining meringue and mix well.
  6. Pour the batter into 21cm cake tin. Bake at 180C for 45 mins. Remove the foil and bake for 10 mins.
  7. Immediately invert it after taking out from the oven. When it cools, remove it from the mould.
Notes:  Preheat oven at 180C for 25 mins using top and bottom heat in the lowest rack.

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