Blueberry Oreo Chiffon Cake

Source : Bisous A Toi

Ingredients
6 Egg yolks

100 gr Caster sugar (I used 60 gr)

3 gr or a pinch of Salt
100 gr Blueberry yogurt

100 gr Oil
150 gr Cake flour
4 gr Baking powder

Blueberry paste or Purple colouring (optional)

6 Egg whites
pinch of Cream of tar tar
100 gr Sugar (I used 60 gr)
50g of oreo (w/o cream) - cut into tiny bits

Method

- Preheat oven to 150C.

-To make egg yolk batter: Hand whisk egg yolks, salt and sugar until slightly pale, add in yogurt and oil, stir until incorporated, add in shifted flour and BP, stir well. Lastly add in purple colour – set aside.

 - To make egg white foam: Beat egg whites and cream of tartar until foamy, gradually add in sugar, beat at high speed until medium peaks form.

- Gently fold1/3 egg white batter  into egg yolk batter separately, then pour this into the rest of the egg white and lastly sprinkle oreo in it,  mix well.

- Pour the batter mixture into ungreased 23cm tube pan.

- Bake in for 45-60 minutes or until cooked.

- Remove from oven, invert cake onto table until completely cooled.