I remembered some bloggers had made blueberry chiffon cakes before and I went googling for it, but realised most of the recipes called for fresh blueberries to be be folded in, and usually the blueberries would sink to the bottom. Blueberries can usually result in the cake texture to be very wet, especially those in contact with the blueberries. I was actually looking for a blueberry chiffon cake that is entirely made with blueberry flavour.
- Preheat oven to 180.
- Blend fresh blueberries and 1 tbsp of water in a blender to get a blueberry puree.
- Beat egg yolks with a whisk, add in oil, blueberry puree and caster sugar and mix well.
- Add in self-raising flour (sifted) into the mixture and beat lightly to form the egg yolk batter. Set aside.
- Pour egg whites in a large mixing bowl. The bowl must be clean without any grease. Add cream of tartar.
- Using a stand mixer or a handheld mixer, beat egg whites using high speed. Add sugar gradually and continue beating until stiff peaks is formed.
- Fold egg whites in three separate additions into egg yolk mixture in light and swift movements. Mix until the egg whites and egg yolk batter is well corporated.
- Pour batter into a chiffon tube pan (17-inch pan) and bake for about 30 minutes.
- When done, invert the chiffon cake pan to let it cool before unmoulding from the pan.
Recipe adapted from: Kelvin Chai - Chiffon Cake is Done