Chiba pattern blueberry cake
Overview
For baking enthusiasts, chiffon cake is a cake that everyone often makes. Because of its light taste and soft and delicate texture, people have innovated and developed many more exquisite desserts based on Qifeng. Such as chiffon cake roll, cream birthday cake, mousse cake, etc. The Chiba Pattern Blueberry Cake I bring to you today is a cake made very similar to a chiffon cake, with the surface decorated with Chiba Pattern and blueberry jam sandwiched in the middle. The main difference is that the meringue of this cake is wet foaming, while the chiffon cake is dry foaming. Therefore, the texture is less soft and less dense than the chiffon cake. For those who are good at making chiffon, this cake should be easy to make. It’s beautiful and delicious. Have you acquired your new baking skill today?
Tags
Ingredients
Steps
-
Stir milk, salad oil and white sugar (25g) evenly.
-
Add sifted low-gluten flour and cornstarch and mix until there are no lumps.
-
Then add the egg yolk and stir evenly to form an egg yolk batter and set aside.
-
Pour the egg whites into a water-free and oil-free container, drop in lemon juice, beat until fish-eye bubbles appear, add white sugar (50g), and beat until wet peaks form.
-
Add one-third of the meringue to the egg yolk batter and mix evenly.
-
Pour into the remaining meringue and mix well.
-
Pour the mixed batter into a baking tray lined with greaseproof paper, and flatten it a few times.
-
Put the egg yolk liquid into a disposable piping bag, cut a small slit at the tip, draw horizontal lines on the batter, and finally use a toothpick to draw Chiba patterns back and forth.
-
Put it in the preheated oven, turn the heat up to 150 degrees, and then bake it at 130 degrees for 25 minutes.
-
After taking it out of the oven, turn it upside down, wait for it to cool and then cut it into cubes of the same size. The blueberry jam is glued between each two pieces, and it is ready to eat.
