Vanilla Blueberry Chiffon Cake — light, airy, and bursting with juicy blueberries, finished with a delicate vanilla aroma:
Ingredients (Serves 10–12)
For the chiffon cake:
- 2 cups cake flour (sifted)
- 1 ½ cups granulated sugar (divided)
- 1 tbsp baking powder
- ½ tsp salt
- 7 large eggs (separated)
- ½ cup vegetable oil
- ¾ cup water (room temperature)
- 2 tsp vanilla extract
- ½ tsp cream of tartar
- 1 cup fresh blueberries (lightly tossed in 1 tbsp flour to prevent sinking)
For whipped cream topping (optional):
- 1 cup heavy cream (chilled)
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- Extra blueberries for garnish
👩🍳 Instructions
- Prepare oven & pan
- Preheat oven to 325°F (160°C).
- Use an ungreased 10-inch tube pan (important for chiffon cakes to rise properly).
- Mix dry ingredients
- In a large bowl, sift together flour, 1 cup sugar, baking powder, and salt.
- Make wet mixture
- In another bowl, whisk egg yolks, oil, water, and vanilla until smooth.
- Add to dry ingredients and mix until combined.
- Beat egg whites
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add remaining ½ cup sugar and beat until stiff peaks form.
- Fold gently
- Fold egg whites into batter in three additions, using a spatula.
- Gently fold in floured blueberries.
- Bake
- Pour batter into tube pan.
- Bake 55–65 minutes, until golden and springy to the touch.
- Immediately invert pan onto a bottle or rack to cool completely (prevents collapse).
- Release & garnish
- Once cooled, run a knife around edges to release cake.
- Whip cream with sugar and vanilla until soft peaks form.
- Spread or pipe over cake, garnish with fresh blueberries.
🌟 Tips
- Don’t grease the pan — chiffon cakes need to cling to the sides to rise.
- Invert immediately after baking to keep the cake tall and airy.
- Use room‑temperature eggs for best volume.
- Frozen blueberries can be used, but thaw and pat dry first.
🍴 Nutrition (per slice, without cream)
- Calories: ~280
- Fat: 9g
- Carbs: 42g
- Protein: 5g
