Saturday, May 5, 2012



BLUEBERRY OREO CHIFFON CAKE  (22 cm/8 inch chiffon pan)
resepi by : (Pn. Rima)
tried by :

Ingredients :

6   egg   yolks  (A/B)
100 gm  blueberry yogurt
150 gm  flour/cake flour
4   gm    baking powder
100 gm  caster sugar
3   gm    salt
100 gm  vegetable oil

6   egg   whites
1   gm    cream of tartar
100 gm  caster sugar
50   gm  blueberry oreo cookies  (cut into tiny bits, I use original oreo cookies)
Enough of blueberry paste or purple colour

Method :

     Preheat oven to 150'C.  Whisk egg yolks with sugar till pale in colour.  Add in yogurt, oil, flour, baking powder and salt.  Lastly add in purple colour.  Set aside.
     Meanwhile, in another bowl, whisk egg whites with cream of tartar until foamy.  Slowly add in sugar a little at a time and whisk until soft peak forms.
     Scoop 1/3 of egg white mixture and add to egg yolk mixture and fold gently with spatula until combined.  Do this in 3 batches.  (Do not over mix).  Once mixed, sprinkle half of the blueberry oreo bits into the batter.  Fold until well combined, then pour the batter into the pan (do not grease the pan) and lastly throw in the rest of the blueberry oreo bits.
     Bake for 50 minutes.  Once baked turn the chiffon pan onto wire rack and let it cooled for a few minutes and then take it out of the pan and let it cool completely.

Note :  cake flour is superfine flour.

No comments:

Post a Comment