Friday, 19 June 2015

Blueberry Chiffon Cake 蓝莓戚风蛋糕 (中英食谱教程)

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I am beginning to enjoy baking chiffon cake as it is really versatile and one can make it in a wide variety of flavours using fruit puree, jams, juices, extracts, citrus zests, liquer, etc. Here's sharing my 3rd chiffon cake using fresh blueberries shortly after baking a Gula Melaka flavoured one.  

Source from Internet 来自网络




Blueberry Chiffon Cake 
蓝莓戚风蛋糕 
(中文食谱参考Carol‘s 烘焙新手书, recipe modified and translated to English by Baking Taitai)

Ingredients (makes one 8 inch tube pan)
A.
6 egg yolks (I used cold eggs weighing 65g each )
30g caster sugar
40g vegetable oil (I used sunflower oil) 
120g cake flour  (I used premium Blue Jacket cake flour
125g fresh blueberries

B.
6 egg whites (I used cold eggs weighing 65g each )
50g caster sugar
1 tsp lemon juice



食材:(8寸分离式戚风模一个)
A.
6粒 蛋黄
(冰蛋-我用65克
30克 细砂糖
40克 食油(我用
葵花仔油)
120克 低筋面粉(我用水手牌超级蛋糕粉

125g 新鲜蓝莓

B.
6粒 蛋白
(冰蛋-我用65克
50克 细砂糖
1小匙柠檬汁 


Method 方法:

1. Puree the blueberries. 
1。新鲜蓝莓放入果汁机中搅打成泥状。



2. Use a hand whisk to beat the egg yolks and sugar, mix well then add in the oil, mix well before adding in the blueberry puree and whisk till well combined. 
2。将蛋黄+ 细砂糖用打蛋器搅拌均匀,再将植物油加入搅拌均匀,然后将新鲜蓝莓泥加入搅拌均匀。




3. Sift in the cake flour 1/2 at a time and mix well till no trace of flour is seen. (Mix swiftly to avoid gluten forming which will affect the texture of cake) 
3。低筋面粉分2次过筛加入混合搅拌均匀成为无粉粒的面糊。搅拌过程尽量快速, 避免面粉产生筋性影响口感)




4. In another bowl, use an electric mixer to beat the egg whites using medium speed till frothy then add in the lemon juice. Continue to beat till soft peak, gradually add in caster sugar and continue to beat until stiff peak.
4。在另一个钢盆,用电动搅拌器用中速搅打蛋白到泡沫状,加入柠檬汁。继续搅打到湿性发泡,逐渐加入细砂糖,继续打成尾端挺立的蛋白霜 - 干性发泡。




5. Add the meringue into the egg yolk batter 1/3 at a time, each time gently mixed well before adding the next. When done, pour the batter into the chiffon pan.  
5。蛋白霜分三次加入蛋黄糊里,每次轻轻搅拌均匀后再加入。完成后倒入戚风烤模。





6. Bake in a pre-heated oven on the lowest rack at 150 degree Celcius top/bottom heat for 45~55mins.
6。放入预热烤箱以150摄氏度上下火烤约 45~55分钟。





7. Remove from oven, immediately invert cake until completely cooled.
7。烤好马上取出烘炉,倒扣放凉直到完全冷却。 




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I'm submitting this post to the Best Recipes for Everyone June15 event: Secret of Chiffon & Swiss Roll organized and hosted by Fion of XuanHom's Mom


Thanks for dropping by. See you again! 

谢谢您的拜访,下次再见!

 The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result.  食谱里的烘烤温度和时间只是供参考,每一架烤炉的恒温器都不同,请自己调适。不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同。

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”
编写或翻译食谱需要时间和精力的,请不要复制或将它作为自己的食谱。如果你想分享部落格的任何食谱,请提供在这的相关链接,谢谢。"

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6 comments :

Unknown said...

Hi Cheryl . Do u not add any baking powder or baking soda for this chiffon cake?

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Unknown, baking powder and baking soda is not required for this recipe.

Fion@轩宏妈 said...

这蓝莓口味的我要两片

Bobbejaan said...

hi would like to know do you use fan force oven? i've tried baking this recipe but my chiffon cracks, is there anything ive done wrong?

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Bobbejaan, fan forced is not required when baking a chiffon cake, just use top and bottom heat will do. It is perfectly normal for chiffon cake to have a slightly cracked top, but if it starts to crack too much, you should cover the top with an aluminium foiled spray with some oil so it will not stick on the cake and you can also lower the temperature.

Ambika Kambang said...

Loved it!! So addictive ☺

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