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
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(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