Pages

Thursday, March 31, 2011

When Banana Meets Blueberry 当香蕉遇上蓝莓

I made this last night, combining the last banana I had on-hand and frozen blueberries that had been sitting in my fridge for months.

I flipped through my latest recipe book collection, 《好吃戚风轻松上手》and decided on this Blueberry Chiffon Cake. Basically, all chiffon recipes from this book are without raising agent. Instead, one extra egg white is used to build up the volume.

The recipe I adapted called for 60g of blueberry jam; coincidentally the banana that I had also weighed 60g. So I replaced the jam with mashed banana.

The result? The chiffon cups are light, cottony soft and fluffy but they shrink quite a lot after removing from the oven. I am not sure if this is because chilled/leftover egg whites are used instead of fresh one. I noticed the meringue appeared to be matte, not as fine and glossy as it supposed to be.

The taste? Hint of banana flavour with juicy and sour blueberries. The blueberries I bought during promotion are the sourest blueberries I ever taste but I think they compliment the sweetness from the banana.


Banana Blueberry Chiffon Cake

Ingredients: (make one 17-cm chiffon cake or 14 cupcakes)
3 large egg yolks
40ml vegetable oil
60g blueberry jam (I replaced with mashed bananas)
2 tbsp milk (not in original recipe)*
80g cake flour (I used 72g plain flour + 8g corn flour)
4 large egg whites
50g castor sugar (I used 45g)
50g frozen dried blueberries (I used frozen fresh blueberries) (coated with additional flour)

Method:
1) In a bowl, manually whisk yolks and blueberry jam/mashed bananas.
2) Add oil and whisk till combined.
3) Sieve in flour, mix till incorporated (*I found the mixture very dry, so I added 2tbsp of milk which is not in the original recipe).
4) In another bowl, whisk whites will frothy, then add sugar in 3 sessions. Whisk till stiff peak (when lifted, the tip of the meringue is stiff).
5) Fold in 1/3 of the meringue to the yolk mixture, mix well. Then pour the mixture to the remaining meringue, fold till just incorporated (original recipe add the remaining meringue to the yolk mixture). Fold in blueberries with a rubber spatula gently.
6) Fill up ¾ of the paper cups with the batter, bake in preheated oven at 180C for about 15 minutes, centre rack. For 17-cm chiffon pan, bake for about 30 minutes.
7) Remove from oven and invert the cake immediately if bake in chiffon pan. Need not invert if bake in paper cups.

Note:
Do not thaw frozen blueberries. Take them out from the freezer just before use and wash over running tap water. Pat dry and coat with flour to prevent sinking.

(Recipe reference: adapted and modified from Blueberry Chiffon Cake from《好吃戚风轻松上手》by 福田淳子)

19 comments:

  1. Wow...looks really moist and delicious. I love blueberries in cakes....healthy :D

    ReplyDelete
  2. 呵呵,你蛮快手的嘛,我只是看,一个都还没做^^

    ReplyDelete
  3. its totally rich n royal...
    chanced upon your space while blog hopping...awesome space you have with interesting recipes..
    happy to follow u..:)
    do stop by mine sometime..
    Tasty Appetite

    ReplyDelete
  4. wow! it look yummy~ so attractive :)

    ReplyDelete
  5. When bananameets blueberry, they fall in love with each other!! Hehe. Looks yummy and moist too !

    ReplyDelete
  6. it look so soft and yummy! blueberry and banana is a nice combination! (: great choice!

    ReplyDelete
  7. Even though I have tried banana blueberry quickbread and like the combination, I have not realised that the lovely fruit combi can be applied to chiffon cake. You have done it so beautifully. I am totally loving this bake of yours. :)

    ReplyDelete
  8. You are so creative! I hv this book too, but never think of modifying it at all ^_^

    ReplyDelete
  9. 这里有好多蛋糕哦!还是中英文的,格主你好贴心:)

    ReplyDelete
  10. Hi there,

    I have an award for you, http://stvmiapreciousmoments.blogspot.com/2011/04/my-very-first-award.html

    TQ

    ReplyDelete
  11. Hi! I have an award for you. Pls! Check this out: http://mui25.blogspot.com/2011/04/truly-surprise.html

    ReplyDelete
  12. I have an award for you, please come to collect from my blog :http://cherry-potato.blogspot.com/2011/04/one-lovely-blog-award.html

    ReplyDelete
  13. Hi, thanks for ur cool sharing

    May I noe how to noe how long to bake if we r to use a say 21 cm chiffon tin?

    ReplyDelete
  14. Hi Busy Mummy,

    This recipe amount is meant for 17cm chiffon tin. If u are using 21cm I am afraid your cake will end up be very flat.

    For 21com pan, you can try using the below amount. Bake at 180C for about 40 mins.

    5 large egg yolk
    95g blueberry jam
    65ml vegetable oil
    130g cake flour
    7 large egg white
    80g castor sugsr
    80g blueberries

    ReplyDelete
  15. This comment has been removed by the author.

    ReplyDelete
  16. This comment has been removed by the author.

    ReplyDelete
  17. I m baking this cake now ~ First time baked no chance to eat .. Already finish . So today bake it again.

    ReplyDelete
    Replies
    1. Emely,

      Haha hope that this time you have chance to taste ur own creation.

      (I guess the cake must be really good that all gone in no time.)

      Delete

Thanks for dropping by my blog.
All comments are greatly appreciated.

Please click on "Anonymous" if you do not have any profiles on any of those listed, and leave your name below the comment so that I will know how to address you when I reply.

Related Posts Plugin for WordPress, Blogger...
"总觉得用心准备的食物不只是味蕾的触动,也是一个记忆,一个我想留给身边心爱的人的记忆。这也就是我用心做菜,细心专研的原因和推动力。"