BLUEBERRY CHIFFON CAKE
BLUEBERRY CHIFFON CAKEby : Chef Kevin Chai
Egg yolk batter :
6 egg yolks
60 ml cooking oil
120 gm blueberry filling
3 tbsp. milk
60 gm caster sugar
120 gm self-raising flour
Egg white foam :
6 egg whites
3/4 tsp. cream of tartar
120 gm caster sugar
Decoration :
blueberry filling
Method :
1. To make egg yolk batter : combine egg yolks, cooking oil, blueberry filling, milk and sugar in a mixing bowl. Fold in flour until forms batter.
2. To make egg white foam : beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.
3. Gently fold beaten egg white foam into egg yolk batter until blended.
4. Pour batter into ungreased 9-in(22cm) tube pan. Bake in preheated oven at 170'C for 30 minutes or until cooked. Remove from oven, invert cake onto table until completely cooled. Decorate with blueberry filling.
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