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Blueberry Chiffon Cake

[Blueberry Compote] - 100g blueberries

- 1tsp lemon zest

- 1tbsp lemon juice

[Yolk Batter] - 5 egg yolks

- 60ml fresh milk

- 80mp cooking oil

- 20g sugar

- 120g cake flour

- 1/2tsp salt

[Meringue] - 5 egg whites

- 10g cornstarch

- 80g sugar

[Steps] 1. Cook compote ingredients together over low heat till berries start to soften and liquid thickens slightly, about 6-8mins. Liquid will turn dark purple.

2. In a mixing bowl, add in yolk batter ingredients and mix till pale and fluffy.

3. Preheat oven 170degC.

4. In another mixing bowl, add in egg whites and beat till foamy. Gradually whisk in sugar and continue to whisk till stiff peaks. Lastly, whisk in cornstarch.

5. Gently fold meringue into yolk batter in 3 additions.

6. Pour batter into a 21-23cm greased and dusted tube pan. Bake for about 30mins till an inserted skewer comes out clean.

7. Remove from oven and invert pan immediately. Allow cake to cool completely in pan, then unmould it.

Adapted from


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