Description
Blueberry Chiffon Cake brings summer’s sweetest moments right to your kitchen table. Fresh berries and delicate texture make this classic dessert a perfect companion for afternoon tea or weekend gatherings.
Ingredients
Scale
Primary Ingredients:
- 6 large eggs, separated
- 1 cup (200g) granulated sugar (divided)
- 1 ¾ cups (210g) cake flour
- 1 cup (150g) fresh blueberries
Liquid Ingredients:
- ½ cup (120ml) vegetable oil
- ¾ cup (180ml) milk
Supporting Ingredients:
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon cream of tartar
- Powdered sugar
- Whipped cream
- Blueberry compote
Instructions
- Separate 6 large eggs while cold, then allow egg whites to reach room temperature for optimal whipping.
- Set oven to 325°F (163°C) and prepare an ungreased 10-inch tube pan for optimal cake rise.
- Combine 1 ¾ cups cake flour, ½ cup sugar, 1 tablespoon baking powder, and ½ teaspoon salt in a large mixing bowl.
- Whisk 6 egg yolks with ½ cup vegetable oil, ¾ cup milk, and 1 teaspoon vanilla extract until smooth.
- Pour wet ingredients into dry ingredients, stirring gently until just incorporated without overmixing.
- In a clean bowl, beat egg whites with ½ teaspoon cream of tartar on medium-high speed until foamy.
- Gradually add remaining ½ cup sugar while beating until stiff, glossy peaks form.
- Fold one-third of egg whites into batter to lighten, then gently incorporate remaining whites.
- Toss 1 cup blueberries with 1 teaspoon flour to prevent sinking, then fold into batter.
- Transfer batter to tube pan, smoothing the surface carefully.
- Bake for 50-55 minutes until a toothpick comes out clean.
- Immediately invert pan onto a bottle or cooling rack, allowing cake to cool completely upside down.
- After cooling, run a knife around edges and remove from pan.
- Dust with powdered sugar and serve with whipped cream or blueberry compote.
Notes
- Whip egg whites to stiff peaks carefully, ensuring no yolk contamination for maximum volume.
- Fold flour mixture gently into egg whites to maintain the cake’s signature airy texture.
- Use fresh, plump blueberries and toss them lightly in flour to prevent sinking during baking.
- For a gluten-free version, swap all-purpose flour with a cup-for-cup gluten-free blend and add 1/4 teaspoon xanthan gum for better structure.
- Prep Time: 25 minutes
- Cook Time: 50-55 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 243 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1.2 g
- Protein: 4.5 g
- Cholesterol: 65 mg