1. 6 egg yolks
  2. 100 g blueberry yogurt
  3. 150 g cake flour
  4. 4 g baking powder
  5. 100 g caster sugar
  6. 3 g salt
  7. 100 g vegetable oil
  8. 6 egg whites
  9. 1 g cream of tartar
  10. 100 g sugar
  11. 50 g blueberry oreo – cut into tiny bits
  12. enough blueberry paste or purple colour


  1. Preheat oven 150’C

  2. Whisk egg yolks with sugar till pale in colour, add in yogurt and also oil, add in sifted flour, baking powder and also salt, lastly add in purple colour. Set aside.

  3. In another bowl, whisk egg white with cream of tartar till foamy, slowly add in sugar a little at a time and whisk till soft peak.

  4. Scoop 1/3 egg white meringue and add to egg yolk mixture, fold in gently. once combined, pour egg yolk mixture into meringue and continue to fold in gently and lightly.

  5. Once mixed pour half of mixture into a 22 cm tube pan, sprinkle half of oreo blueberry, pour the rest of mixture and lastly throw in the rest of oreo bluberry.

  6. Bake it for 50 mins. Once baked, turn chiffon pan and once its cool, take it out of pan.

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