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Blueberry Chiffon Cake

Fluffy Blueberry Chiffon Cake That Melts in Your Mouth

Delightful Blueberry Chiffon Cake with vibrant blueberry compote, airy texture, and whipped cream frosting, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 27 minutes
Total Time 57 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 300 g Frozen Blueberries You can use fresh when available.
  • 200 g Granulated Sugar Swap with coconut sugar for a healthier option.
  • 120 ml Water No substitutes necessary.
  • 6 large Eggs Ensure they're at room temperature.
  • 1 tsp Cream of Tartar Lemon juice can work as a substitute.
  • 120 ml Milk Both dairy and non-dairy can work well.
  • 60 ml Light Tasting Oil Consider canola or avocado oil.
  • 1 tsp Vanilla Extract Opt for pure vanilla for best results.
  • 200 g Cake Flour All-purpose flour is a substitute.
  • 1.5 tsp Baking Powder Freshness is key.
For the Whipped Cream
  • 240 ml Whipping Cream Heavy cream gives a richer taste.
  • 50 g Powdered Sugar Adjust to suit your taste.
For the Blueberry Compote
  • 200 g Blueberry Compote Ensure it's fully cooled before using.
Optional Decoration
  • 100 g Fresh/Thawed Blueberries Perfect for sprucing up the cake’s presentation.

Equipment

  • medium saucepan
  • electric mixer
  • mixing bowls
  • Parchment Paper
  • 6-inch round cake pans
  • wire rack

Method
 

Step‑by‑Step Instructions
  1. In a medium saucepan, combine frozen blueberries, granulated sugar, and water. Simmer for 10–15 minutes until thickened. Cool completely.
  2. Preheat your oven to 350°F (175°C). Prepare three 6-inch round cake pans with parchment and grease with oil.
  3. Separate egg yolks from whites, placing them in different bowls. Use room temperature eggs for better mixing.
  4. Beat egg whites with cream of tartar until frothy; add granulated sugar gradually until stiff peaks form, about 3-5 minutes.
  5. In another bowl, mix egg yolks with milk, oil, and vanilla. Sift in cake flour and baking powder, mix until smooth.
  6. Gently fold one-third of the whipped egg whites into the egg yolk mixture. Fold in the remaining egg whites until no streaks remain.
  7. Divide batter among pans, bake for 25–27 minutes until golden and a toothpick comes out clean. Cool cakes upside down.
  8. Once cool, run a knife around edges to release layers. Place on rack to cool completely.
  9. In a bowl, beat heavy cream with powdered sugar, blueberry compote, and vanilla until stiff peaks form, about 3-5 minutes.
  10. Layer the cake on a serving plate with blueberry whipped cream and blueberry compote in between. Crumb coat and refrigerate briefly.
  11. Apply a final thick layer of whipped cream over the cake and decorate with blueberries and thyme.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 150IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze individual slices for up to 2 months. Avoid stacking layers directly without parchment to keep whipped cream intact.

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