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Blackberries Chiffon Cake

Last week when I was food shopping I saw blackberries on sale for $2.00 a punnet.I was surprised why blackberries is cheaper then blueberry or strawberry at this season..Usually during summer those berries are the cheapest berries among the summer fruit..Well,maybe California state are able produce any fruit at any season I guess..By the way I used the blackberries to baked 2 blackberries chiffon cake for friends when visiting them in the city before Christmas..This is the 1st time I use blackberries in chiffon cake and it's turn out really nice,have soft and fluffy texture!! I used my old recipe but twist a bit the ingredients and amount for 2 x 10 inch pan chiffon cake.










Ingredients for 2x 10 inch pan
(A)
1 cup all purpose flour
1 1/4 cups cake flour
1 tbsp of baking powder
1/4 tsp of salt
1 cup of sugar
********************************************
(B)
6 large egg yolks
1 cup blueberries juice
3/4 cup of vegetable oil
1 punnet or 4 oz blackberries,coarsely chopped

(C)
1 cup of sugar
8 large egg white
1 tsp of cream of tartar


Method:
1:Pre-heat oven to 325 degree F .(adjust the heat accordingly to your own oven temperature.I used to set to 350F but now my new oven is slightly hotter then old oven)
1: Sieve(A) both flour ,baking powder and salt except sugar in a mixing bowl ,set aside.
2: Combine ingredients (B) egg yolk and oil ,beat until well blended .Add in blackberries and blueberry juice before add in ingredients (A) ,beat until smooth.
3: Beat ingredients (C) in mixer on high speed until stiff peak and glossy. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed.(Do not beat or mix,just fold!!)
4: Divided the batter into 2 x 10 un-greased 10" tube pan evenly.
5:Bake for 45-50 minutes or used a bamboo skewer to test the cake. Just insert the skewer into the center of the cake and it should comes out clean.
6: Invert cake and let it cool complete in the pan. When is cool, loosen the edge of the pan with knife and remove cake.
7: Cut the cake to 12 pieces or your desire size and serve with tea or coffee








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6 comments:

Jet said...
December 28, 2010 at 1:32 AM

The texture is so fine, looks so soft and fluffy. And no cracks! Just perfect. Thanks for sharing.

MaryMoh said...
December 28, 2010 at 3:38 AM

Wow....so soft texture! I aways love chiffon cake. I can eat half of that! :D Thanks very much for sharing.

ICook4Fun said...
December 28, 2010 at 8:34 AM

Actually most of the berries come from Chile now that is why we can get it all year round at a pretty good price. I even saw some bing cherries the other at $4.99 a pound. I like this type of cake and now Carlos too learning to like it. How about Elliot?

Melissa said...
December 29, 2010 at 1:04 PM

yummy...I actually bought some in Summer and have it in the freezer..maybe I should try making it. What Blueberries juice do you use?

Does Elliot eat them?

Beachlover's Kitchen said...
December 30, 2010 at 12:37 AM

Jet:
thank you for dropping by and your kind words:) Glad you like it!

Marymoh:
Thank you..Hope you like it:)


Gert:
you're right!! I just saw the label,mine come from Mexico.When I was in Queens,the asian market there sold each punnet for $1.25 only!! too bad I just bought 2 punnet from farm market here..it's good Carlos learn to eat now..Elliot only eat cake with icing..I didn't save any for myself,bake 2 to give away..btw,I didn't realise I bought 3 chiffon cake pan..next time boleh bake 3 pan at once!


Melissa:
I also bought some berries during summer to store for winter but now I can't find it..freeze too many stuffs overlap..here and there...I used Ocean Spray Blueberries juice..can't find blackberries juice...if you can't find blueberries,canberry juice will do too..Elliot doesn't eat cake without frosting...typical american!!

Little Corner of Mine said...
December 30, 2010 at 12:16 PM

Beautiful!! Can I have some? :P

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.