Description
A light and airy blueberry chiffon cake with whipped cream frosting that celebrates the balance of sweetness and tartness.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup water
- 3 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup frozen blueberries (plus extra for jam and frosting)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven and prepare pans by greasing and flouring two 8-inch round cake pans.
- Sift together the flour, baking powder, and salt in a bowl.
- Combine the egg yolks, vegetable oil, water, and vanilla in another bowl, then gradually add the dry ingredients.
- Whip the egg whites until stiff peaks form.
- Fold the egg whites gently into the batter.
- Bake for 25-30 minutes until a toothpick comes out clean.
- Cool the cakes in the pans for about 10 minutes, then transfer to a wire rack.
- Make blueberry jam by heating additional frozen blueberries until thickened.
- Prepare whipped cream frosting by whipping the heavy cream and adding powdered sugar and pureed blueberries.
- Assemble the cake by layering with blueberry jam and frosting, topping with fresh blueberries.
Notes
Use room temperature ingredients for better mixing and do not overbake the cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg