Blueberry Chiffon - 01.08.13

I am very excited to show this post as i am very pleased with the reuslt.
A spongy, creamy and nice cake. The recipe was adapted from Kitchen Corner which i was attracted by her post, her's is very well decorated.

Ingredient:
Egg white mixture
180g egg white
90g castor sugar ( i used 80g and is just nice)
corn flour 10g

Egg Yolk Mixture
70g yolk
water 20g
vegetable oil 60g
blueberry sauce 80g
lemon juice 10g
plain flour 90g
caster sugar 20g

Decorating:
250 ml of whipping cream

Method:
1. Mix all egg yolks mixture except flour. When everything well combined then add in sifted flour. Mix everything well combine and no lumps left. The mixture would be quite thick and smooth
2. Beat the egg whites in a clean large bowl until peak foam. Gradually add in sugar, one tablespoon at a time. Then filnally add in corn flour. Make sure the corn flour mix well in the egg mixture. The egg white mixutures should be peak foam, smooth and shiny.
3. Gently fold the egg white mixture into the egg yolks mixture into 2 process. i used to fold in 1/3 of egg white into yolk mixture and transfer the whole thing to the white remaining till well blended.
4. Bake at 180c for 10 mins, 170c for 10mins , 160c for 30mins till cooked.
5. Let the baked cake turn upside down for cooling before unmold it.
6. Unmold the cake and frost with whipped cream.