This might be my last entry before my summer holidays. Still have lots of packing to do before the trip which is this Monday, 18th June and we will be back to Kuwait on 9th July… just enough time to prepare for Ramadan. The whole family is looking forward to this trip… well, I think everyone deserve a time to unwind after a long and challenging couple of months, don’t you think? This year we decided to do London and Europe tour by Cox & King,UK. The tour will be covering 9 countries in 15 days. Actually a friend of ours went for this tour last year and he told us that it was fantastic. I’ll let you know all about it after the trip.
Wokey… this is my Blueberry Chiffon cake that I made 2 days ago and the recipe was taken from here but I halved the ingredient due to my smaller chiffon cake pan. This cake is so light and refreshing…. so, please give it a try guys!
4 egg yolks
75g blueberry yogurt
4g baking powder
100g caster sugar
75g vegetable oil
4 egg whites
1g cream of tar tar
enough blueberry paste and purple colour
- Preheat oven 150C
- Whisk egg yolks with sugar till pale in colour.. add in yogurt and also oil.. add in sifted flour, baking powder and also salt.. lastly add in blueberry paste and purple colour (I used wilton gel) – set aside
- In another bowl.. whisk egg white with cream of tar tar till foamy.. slowly add in sugar a little at a time and whisk till soft peak.
- Scoop 1/3 egg white meringue and add to egg yolk mixture.. fold in gently. once combined.. pour egg yolk mixture into meringue and continue to fold in gently and lightly.. once mixed pour the batter into an angel cake pan.
- Bake it for 50mins.. once baked.. turn chiffon pan and once its cool.. take it out of the pan..