Blueberry chiffon cake.Recipe

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  1. Prepare all ingredients.

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  2. Add 30 grams of white sugar to the milk and stir with a manual egg beater.Sugar dissolves.

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  3.Add corn oil and continue stirring until emulsified.

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  4. After mixing evenly, add the egg yolk and stir evenly.

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  5. Add sifted low flour to the evenly stirred egg yolk paste, and mix until It is uniform and powder-free, and becomes a smooth and smooth egg yolk paste.

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  6. Stir the egg yolk paste evenly and set aside.

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  7.Put the egg whites in a large pot without water or oil.

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  8.Use an electric egg beater to beat at low speed until thick and foamy.

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  9.Add a few drops of vinegar, then add 20 grams of white sugar and beat in three speeds until Sticky.

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  10.Add another 20 grams of white sugar and beat until wet foam.

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  11.Finally add twenty white sugar and beat until stiff peaks, then beat the egg head There is a small straight hook when lifted.

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  12. Add one-third of the beaten egg whites into the egg yolk paste , use the up and down stirring technique to quickly stir evenly.

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  13. Then stir the egg yolk paste evenly, pour it into the egg whites and use the same method Method, stir quickly and evenly.

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  14. Stir the cake batter evenly.

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  15.Pour into an eight-inch cake mold, grab both sides and shake it twice., shake out big bubbles.

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  16. Sprinkle sesame seeds and blueberries on the surface and place it in the preheated oven.Bake the middle layer at 160 degrees for 65 minutes.

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  17.After baking, take the cake out of the oven and place it upside down on the baking grid.

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  18.After cooling slightly, remove from the mold.

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  19. Here is a cross-section picture.The cake is very soft, sweet and delicious.