Description
This Blueberry Chiffon Cake is a delicate and airy dessert combining the light texture of a chiffon cake with the fresh, vibrant flavor of blueberries. Perfect for spring and summer gatherings, it boasts a tender crumb with moist blueberry puree enclosed in a fluffy structure, finished with a dusting of powdered sugar for an elegant touch.
Ingredients
Scale
Dry Ingredients
- 2 cups cake flour
- 1 cup granulated sugar (divided)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 7 large eggs, separated
- 1/2 cup vegetable oil
- 3/4 cup blueberry puree (from fresh or frozen blueberries)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
Additional
- 1 cup fresh blueberries (lightly coated with flour to prevent sinking)
- 1/2 cup granulated sugar (remaining from divided amount)
- Powdered sugar for dusting (optional)
Instructions
- Preheat Oven. Set your oven to 325°F (165°C) to prepare for baking the chiffon cake.
- Mix Dry Ingredients. In a large bowl, sift together the cake flour, 1 cup of the granulated sugar, baking powder, and salt to create a light and even base for your batter.
- Combine Wet Ingredients. In another bowl, whisk the egg yolks, vegetable oil, blueberry puree, and vanilla extract until smooth and well combined.
- Incorporate Wet into Dry. Pour the wet mixture into the dry ingredients and stir gently until just combined, avoiding overmixing which can toughen the cake.
- Beat Egg Whites. Using an electric mixer in a clean, grease-free bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup sugar and continue beating until stiff, glossy peaks develop.
- Fold in Egg Whites. Carefully fold the beaten egg whites into the batter in three additions to maintain the airy texture without deflating the mixture.
- Add Blueberries. Gently fold in the lightly floured fresh blueberries to distribute them evenly throughout the batter without sinking.
- Prepare Pan and Bake. Pour the batter into an ungreased 10-inch tube pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cake Upside Down. Immediately invert the pan and let the cake cool completely upside down in the pan to preserve its fluffy structure.
- Release and Serve. Once cooled, run a knife around the edges to loosen the cake from the pan, remove it carefully, and dust with powdered sugar if desired before serving.
Notes
- Ensure the mixing bowl and beaters for egg whites are clean and free from any grease to achieve maximum volume.
- Cooling the cake upside down is crucial to prevent collapse and maintain its characteristic airy texture.
- This cake is delightful served plain or topped with whipped cream for added richness.
