Description

Light, airy, and fruity, this Blueberry Chiffon Cake combines the fluffiness of chiffon with the sweetness of blueberries. Perfect for celebrations or a delightful tea-time treat!

Ingredients

Scale

2 cups all-purpose flour
1 ½ cups granulated sugar
1 tbsp baking powder
½ tsp salt
7 large eggs, separated
⅔ cup vegetable oil
¾ cup water
2 tsp vanilla extract
1 ½ cups fresh or frozen blueberries
½ tsp cream of tartar

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Instructions

Preheat Oven: Preheat your oven to 325°F (165°C). Prepare a 10-inch tube pan but do not grease it.
Mix Dry Ingredients: Sift together flour, sugar, baking powder, and salt in a large bowl.
Prepare Wet Ingredients: In a separate bowl, whisk egg yolks, oil, water, and vanilla until smooth. Gradually mix in the dry ingredients until combined. Fold in the blueberries gently.
Whip Egg Whites: Beat egg whites and cream of tartar in a clean bowl until stiff peaks form. This creates the airy texture.
Combine Batters: Gradually fold the whipped egg whites into the yolk mixture using a spatula. Be gentle to preserve the airiness.
Bake: Pour the batter into the tube pan. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
Cool Cake: Once baked, invert the pan and allow the cake to cool upside down for at least an hour. Gently run a knife around the edges to release the cake.
Serve: Dust with powdered sugar or top with fresh blueberries and whipped cream for an elegant presentation.

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Notes

Whipping Egg Whites Perfectly: Whip the egg whites to stiff peaks without overbeating. Overbeaten whites can cause the cake to collapse or become dense instead of airy. Use a clean, grease-free bowl for the best results.
Handling Blueberries: If using frozen blueberries, do not thaw them before folding into the batter. This prevents excess moisture from affecting the cake’s texture and keeps the batter from turning purple.
Cooling Upside Down: After baking, invert the pan immediately and let the cake cool upside down. This prevents the cake from sinking and maintains its fluffy structure. Use a tube pan with legs or place it over a bottle for stability.

Prep Time: 20 min
Cook Time: 55 min