Description
A light and airy chiffon cake bursting with fresh blueberries, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/4 cup water
- 4 large eggs, separated
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 cup blueberry compote
Instructions
- Preheat your oven to 325°F (160°C) and grease and flour your chiffon cake pan.
- Combine the flour, granulated sugar, baking powder, and salt in a large mixing bowl.
- Whisk together the egg yolks, vegetable oil, water, and vanilla extract until smooth in another bowl.
- Pour the wet mixture into the dry ingredients and stir until just combined. Gently fold in the fresh blueberries to keep them intact.
- Beat the egg whites until they form stiff peaks. Carefully fold the egg whites into the batter, ensuring not to deflate them.
- Pour the batter into the prepared chiffon pan, smoothing the top as needed. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool upside down in the pan for optimal structure before removing it.
- Beat the heavy cream with powdered sugar until soft peaks form for the blueberry whipped cream.
- Slice the cooled cake horizontally, layer blueberry compote between the layers, and finish with a generous dollop of blueberry whipped cream. Serve chilled.
Notes
For best results, use room temperature eggs and be gentle when folding in the egg whites.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg