Coffee blueberry chiffon cake does not need to be wiped out

Cooking Instructions

1. Add sugar to the blueberries and boil the sauce to reach the desired consistency, add an appropriate amount of lemon juice, and boil for another two or three minutes to cool and set aside.

   

2. Isolate the egg whites

   

3. Isolated egg yolks

   

4. Add the egg yolk to the corn oil and milk and stir well.

   

5. Add cake flour and ground coffee and stir well (don't overdo it!). ）

   

6. The separated egg whites are made into large bubbles with an electric whisk

   

7. Add caster sugar (1) and beat until it is as shown in the picture, and finally add cornstarch and beat for another half a minute.

   

8. Add one-third of the whipped meringue to the egg yolk paste and mix well (don't over-stir!). ）

   

9. Pour the tossed egg yolk paste into the remaining two-thirds meringue and mix well. (Do not over-stir)

   

10. Pour the cake batter into the mold from a height of 15 cm, and then pierce the mold from a height of 15 cm a few times to shake off the large bubbles.

    

11. Preheat the oven at 150°C and bake for 55 minutes.

    

12. Take out the cake, fall it at a height of 15 cm, shake out the heat, and let it cool upside down.

    

13. The cake is defilmed and divided into three portions.

    

14. Add caster sugar (2) to the whipping cream and beat until it looks like pictured.

    

15. Take a slice of cake, spread a layer of cream, and seal the edges.

    

16. Put the blueberry jam

    

17. Blueberry jam top with cream

    

18. Cover with the second slice of cake and repeat for cream and blueberry jam.

    

19. Cover with the last slice of cake and spread with a thick layer of cream.

    

20. Nine drops of caramel sauce evenly drizzle over the surface of the cream

    

21. Spread the back of the rice spoon on the nine caramel dots and drip with the appropriate amount of caramel sauce.

    

22. Full of filling~