Blueberry Chiffon Cake

Mold:
8 Inch tube pan


Ingredients of batter:

5 egg yolks
25g castor sugar
33g olive oil

100g fresh blueberry / blueberry puree
100g cake flour

Ingredients of egg whites:

5 egg whites
40g castor sugar
1 tps lemon juice or 1/2 tps cream of tartar


Method:
Preheat oven to 160C


Beat the egg yolks with a balloon whisk and mix in the of sugar. Add olive oil and blueberry. Combine well.

Sift in cake flour in two batches into the egg yolk mixture. Mix well. (Remember not to over mix the batter). Set Aside.

Use a large clean bowl, making sure there’s no water or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add the cream of tartar. After mixing well, add the sugar in 2 batches.

Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined.

Pour into the cake pan and bake in preheated oven for about 35 to 40 minutes. After baking the first 15 minutes, if you find your cake gets browning, reduce heat to 150C, continue to bake until cooked through. A needle comes out clean when inserted in the middle.

Remove cake from the oven. invert the pan immediately. Allow it to cool completely.