A light, fluffy Blueberry Chiffon Cake Roll is a delightful treat that combines the sweetness of blueberries with the tenderness of chiffon cake. Here’s a simple guide to baking this delicious dessert.
Ingredients:
- 5 eggs (separated)
- 80g cake flour
- 70g sugar (divided)
- 60g milk
- 50g vegetable oil
- 1 tsp vanilla extract
- 150g fresh or frozen blueberries
- Pinch of salt
Steps:
1. Prepare the batter: Preheat the oven to 170°C (340°F). Sift cake flour and set aside. In a bowl, whisk egg yolks, 30g sugar, milk, oil, and vanilla until smooth. Gently fold in the flour mixture.
2. Whip egg whites: In a clean bowl, beat egg whites with salt until frothy. Gradually add the remaining 40g sugar, continuing to beat until stiff peaks form.
3. Combine: Gently fold the egg whites into the yolk mixture in three parts, maintaining airiness. Fold in blueberries lightly to avoid crushing them.
4. Bake: Pour the batter into a lined 28x28cm baking sheet. Bake for 15-18 minutes, or until a toothpick comes out clean.
5. Roll: Immediately invert the cake onto a clean towel dusted with sugar. Roll it up with the towel while warm. Let it cool completely before unrolling and spreading with whipped cream or blueberry jam. Reroll and slice to serve.
Enjoy your homemade Blueberry Chiffon Cake Roll—a perfect balance of fruity flavor and airy texture!
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