I certainly felt better when a friend reminded me they just had a news report in the States that said blue berries are the most healthy food item in the world! I still have quite a few up my sleeve! LOL
For once I would like to introduce a version (there is another one coming soon!) of that famous American Cake:
Blueberry Yoghurt Chiffon Cake!
Avg. 4/51 voto
Japanese
Tiempo para Cocinar:
Raciónes:8
Va Bien Con: Coffee
Ingredientes
Egg yolks: 4
Blueberry Jam: 30 g
Yoghurt (no need to reduce the amount of water): 150 g
Salad oil: 2 large tablespoons
Egg whites: 4
Flour: 90 g
Sugar: 40 g
Direcciones
In a large bowl mix egg yolks, yoghurt and blueberry jam.
Add oil and mix well.
Sprinkle flour on top in ârainâ and mix well.
Preheat oven to 170 degrees Celsius.
In a separate bowl beat the egg whites with sugar in two steps with half of the sugar each.
Check that the meringue is solid and âstands upâ.
Once the meringue is ready, pour one third into the bowl containing the batter and mix well with a whisker.
Add remainder of meringue and mix the lot with a spatula.
Pour the batter into the mold delicately and bake for 35 minutes.
Cover with a piece of foil paper midway if you donât want the cake top to overcook.
Once cooked, turn mold over onto a plate.
Wait until the cake has completely cooled before taking it out of its mold.
Before eating it is best to chill the cake in the fridge after having taken it out of its mold.
Receta Blueberry Yoghurt Chiffon Cake
Japanese