Blueberry Chiffon Cakes
I am kind of having mixed feelings about chiffon cakes. Though most of the time, i enjoy the light, cottony soft texture, of the chiffon, sometimes though, i feel like i needed something more substantial. Something with more oomph, or something richer (think dense fudgy brownies).
So i tried spicing things up with my blueberry chiffons two ways. One to have it studded with blueberries, and another decorated with fresh blueberries, whipped cream and some icing.
Fresh blueberries were folded into the batter before it was poured into the pan.
I for one absolutely adore how the blueberries peeked out of the cake, adding some colours to the otherwise plain brown cake.
A common problem with adding fresh fruits to a chiffon batter, is to have all the fruits sinking down south. Unfortunately, mine sank too. But not entirely, some lucky one managed to stay afloat, but most of them crowd within the bottom half of the chiffon.
Besides sinking, the blueberries also seemed to form mini caves around themselves. I am not entirely sure why this happens. It doesnt seem to apply only to fruits for i have seen cheese forming the same holes within breads. Anyone shed some light ?
Taste wise, the berries provide an unexpected burst of tartness, which go pretty well against the sweetness from the cake. It also added a bit of moistness. I also liked how the colours from the blueberries bled, creating splotches of purplish blue.
As the chiffon is incredibly soft, i was not left with much choices when it comes to frosting this cake.
I settled on decorating half the cake with freshly whipped cream and fresh blueberries, and the other half with white sugar icing drizzled over fresh blueberries. Both were light enough for the chiffon to handle. Fortunately.
I also left the batter plain this time. I feel like i shouldnt crowd the cake with too many things and overshadow the chiffon.
So after all that, which is my fave way of eating the chiffon?
I would say i liked my chiffon with the whipped cream. It added an extra moistness to the cake, without overpowering it. 🙂
For the recipe, i have used Kokken69‘s (Thanks so much for sharing!). She has the most beautiful pictures in her blog.
Recipe : Adapted from Kokken69
Corn Starch 5g
Grapeseed Oil 36g (or any other neutral oil e.g. canola oil)
Blueberry puree 50g
Lemon juice 6g
All purpose flour55g
Blueberry 30g (blueberry should be cut into very small pieces and dried with a kitchen towel. Best option would be dried Blueberry)
1. Heat oven using convection mode to 160C.
2. In a mixing bowl place egg yolk, blueberry puree, water, oil, lemon juice and sugar. Beat the mixture under well mixed and sugar is completely dissolved. (I do this by using a hand whip)
3. Sift flour into egg yolk mixture and mix well.
4. In a separate clean dry mixing bowl, whip egg white until foamy. Add sugar/corn starch mixture in 3 additions during whipping. Whip egg white until meringue is firm peaks.
5. Add 1/3 portion of the meringue into the egg yolk base. Use a spatula to blend egg white with egg yolk.
6.Add another 1/3 portion of the remaining meringue and blueberries into (5). Use spatula to fold egg white evenly with (5).
7. Add the remaining meringue into (6). Fold the egg white evenly with (6).
8. Pour (7) into a 17cm chiffon pan (do not oil the pan otherwise the batter will not rise).
9. Bake the cake at 160C for 30mins.