Honey Blueberry Chiffon Cake by Vanessa Tay

Ingredient of Yolk Batter3 egg yolks -I used eggs with 60g net wt
30 gm vegetable oil
50 gm cake flour
1/4 tsp baking powder
1/8 tsp Pink Wilton food gel colouring -
mix into yolk batter and stir till even in colour
65 gm of fresh blueberry compote *see note
60ml (1.5 tbsp) Huiji honey 🍯

Blueberry compotePlace 110 gm of fresh blueberry, 1.5 tsp fresh lemon juice in a saucepan and cook mixture at low heat. Stir constantly cook (10 mins) till the blueberries have burst and ozzed out it's juices until it become a not too thick consistency. Remove from fire, let rest for 10 mins, Stir in 60ml (1.5tbsp) Huiji Honey 🍯 mix well till incorporated. Let it cool completely before use.
Taste test sweetness to your liking, add in more honey if you have a sweet tooth.

Ingredients of meringue4 egg whites
1/4 tsp cream of tartar
50 gm caster sugar


Combine egg yolks with oil whisk till creamy. Add in blueberry compote continue whisking for a while till well combine. Add in 1/8 tsp PINK food gel coloring, whisk till even in color.

Sift in the cake flour, baking powder into egg yolk mixture. It should be no lumps inside.

Use a large mixing bowl, beat the egg whites with an electric mixer until bubbles. Add cream of tartar and mix well. Add in sugar in three batches, about one-third at a time. Beat well between additions. Continue to beat until stiff peaks form.

Lightly fold-in the meringue into the egg yolk mixture in three batches until just combined.

Preheat oven at 160 deg C
Pour the batter into the ungreased cake 18cm pan. Gently bang the pan on the table top to release air bubbles .
Bake in oven for 45 to 60 minutes. **Different oven require different baking time, pls adjust according to your oven heat.
Remove the cake from the oven and invert it immediately. Allow it to cool completely before removing from the pan.