Blueberry Chiffon Cake (New Year Dessert)
A light and fluffy blueberry chiffon cake, perfect as a festive New Year dessert featuring the nourishing benefits of eggs.
Story
This delightful blueberry chiffon cake is a wonderful treat to celebrate the New Year. Infused with the wholesome goodness of eggs—known for their nourishing and immune-boosting properties—this light and airy dessert is as comforting as it is festive. It brings a touch of vibrant sweetness to your holiday table.
Ingredients
3 eggs
milk
25g
low gluten flour
45g
white sugar
40g
corn oil
25g
dried blueberries
appropriate amount
Instructions
1
Step 1
Prepare the ingredients.
2
Step 2
Separate the egg yolks and egg whites into two containers. The container for the egg whites must be free of water and oil. Add 20g of white sugar to the egg yolks and mix well.
3
Step 3
Add milk and corn oil, mix well.
4
Step 4
Sift in the low-gluten flour.
5
Step 5
Fold and mix evenly.
6
Step 6
Add 20g of white sugar to the egg whites.
7
Step 7
Whip with an electric mixer until stiff peaks form.
8
Step 8
Add the egg yolk batter into the egg whites and mix well.
9
Step 9
Add dried blueberries and mix well.
10
Step 10
Pour into a 6-inch tube pan.
11
Step 11
Preheat the oven to 165 degrees. Bake on the middle rack with top and bottom heat for about 45 minutes. After baking, invert onto a wire rack, let cool, and unmold.
12
Step 12
Picture of the finished product.
