Directions
- 1Cook down 200g of frozen blueberries, 36g of sugar, and 15g of lemon juice over high heat for about 4 minutes until the blueberries are as whole as possible.
- 2Let the cooked blueberry mixture cool.
- 3Measure about 180g of the cooled blueberry mixture and blend 90g of it until smooth, focusing on blending the liquid and leaving some chunks.
- 4Set the blended blueberry sauce aside.
- 5Separate the eggs, ensuring 54g of yolks and 100g of whites are used.
- 6Whip egg yolks with 15g of sugar and a pinch of salt for about 2 minutes until pale.
- 7Add 40g of oil (like 현미유) and 2g of vanilla bean paste to the whipped yolks and mix.
- 8Add 45g of the blended blueberry sauce to the yolk mixture.
- 9Add 57g of cake flour and 2g of baking powder to the yolk mixture and whisk.
- 10Make a soft meringue by gradually adding 58g of sugar in 3 parts to the egg whites while whipping.
- 11After whipping the meringue, mix on low for 1-2 minutes to remove large air bubbles.
- 12Add half of the meringue to the yolk mixture and whisk.
- 13Add the remaining meringue and mix, using a whisk to break up only the large meringue lumps.
- 14Finish mixing with a spatula until the meringue is just incorporated, then stop immediately.
- 15Pour the batter into a 6-inch chiffon pan.
- 16Bake in a preheated oven at 170°C for 30 minutes (or 165°C in a Smeg oven).
- 17Cool the chiffon cake upside down until completely cooled before removing it from the pan.
- 18Run a knife around the non-stick chiffon pan in one smooth motion to release the cake.
- 19Brush off any excess flour on the outside of the cake and level the top by trimming slightly.
- 20Prepare the cream: combine 280g of fresh cream, 50g of Greek yogurt (not too thick), 30g of sugar, 24g of yogurt powder, and 45g of blueberry sauce.
- 21Whip the cream mixture, being careful not to overwhip, especially since it's an acidic cream with tiny blueberry bits that can make it grainy; aim for a smooth, soft texture.
- 22Fill the center of the chiffon cake with the prepared cream, ensuring it's filled all the way.
- 23Add all the cooked-down blueberry chunks to the cake, keeping it as dry as possible to avoid mess.
- 24Fill the center hole of the cake with cream as well.
- 25Rotate and smooth out the cream on top of the cake.
- 26Roughly finish the top with a rustic look, matching the colors of the cake.
Ingredients
- 200 g 냉동블루베리
- 36 g 설탕
- 15 g 레몬즙
- 54 g 노른자
- 15 g 설탕(노른자)
- 1 꼬집 소금
- 57 g 박력분
- 2 g 베이킹파우더
- 45 g 블루베리 소스
- 40 g 오일 (현미유)
- 2 g 바닐라빈페이스트
- 100 g 흰자
- 58 g 설탕(흰자)
- 280 g 생크림
- 50 g 그릭요거트
- 30 g 설탕
- 24 g 요거트파우더
- 45 g 블루베리소스
Equipment
6-inch chiffon panwhiskspatulaovenknife
Tips
- Cook blueberries quickly over high heat to keep them whole.
- Blend mostly the liquid of the blueberry sauce, leaving chunks.
- For meringue, mix on low for 1-2 minutes after whipping to remove large air bubbles.
- Use a whisk to break up only the large meringue lumps.
- When incorporating meringue, stop mixing immediately once combined.
- Cool chiffon cake upside down and completely before removing from pan.
- Use a smooth, continuous motion when running a knife around the chiffon pan to release the cake.
- Do not overwhi p the acidic cream, especially with tiny blueberry bits, to avoid graininess.
- For best flavor, refrigerate the cake and consume it the next day.
- If new to baking, consider using animal-based whipping cream instead of fresh cream due to the risk of overwhipping with blueberry and yogurt powder.
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