Light and Fluffy Blueberry Chiffon Cake (Print Version)
# Ingredients:
→ For the Cake
01 -
1 ¾ cups (210g) cake flour
02 -
1 cup (200g) granulated sugar, divided
03 -
1 tablespoon baking powder
04 -
½ teaspoon salt
05 -
6 large eggs, separated
06 -
½ cup (120ml) vegetable oil
07 -
¾ cup (180ml) milk
08 -
1 teaspoon vanilla extract
09 -
½ teaspoon cream of tartar
10 -
1 cup (150g) fresh blueberries
→ For Decoration (Optional)
11 -
Powdered sugar, for dusting
12 -
Whipped cream or blueberry compote, for serving
# Instructions:
01 -
Separate the eggs while cold, then allow the egg whites to come to room temperature for better volume when whipping. Preheat your oven to 325°F (163°C). You'll need an ungreased 10-inch tube pan for this recipe.
02 -
In a large mixing bowl, whisk together the cake flour, half of the sugar (½ cup), baking powder, and salt. In a separate bowl, combine the egg yolks, vegetable oil, milk, and vanilla extract. Whisk until smooth. Gently pour the wet mixture into the dry ingredients and stir until just combined, being careful not to overmix.
03 -
In a clean, dry bowl, beat the egg whites and cream of tartar using a mixer on medium-high speed. Once the mixture becomes foamy, gradually add the remaining ½ cup of sugar and continue beating until stiff peaks form - the egg whites should hold their shape when the beaters are lifted.
04 -
Gently fold one-third of the whipped egg whites into the batter to lighten it. Then, carefully fold in the remaining egg whites with a gentle motion to avoid deflating the batter. Toss the blueberries with a teaspoon of flour to prevent them from sinking, then gently fold them into the batter.
05 -
Pour the batter into the ungreased 10-inch tube pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
06 -
Once baked, immediately invert the pan onto a bottle or cooling rack and let the cake cool completely in this upside-down position. This critical step maintains the cake's height and prevents it from collapsing.
07 -
After the cake has cooled completely, run a knife around the edges and gently release it from the pan. Dust with powdered sugar or serve with a dollop of whipped cream and extra fresh blueberries if desired.
# Notes:
01 -
Using cake flour is important for maintaining the light texture of this chiffon cake.
02 -
The cake will stay moist longer than butter-based cakes due to the use of oil.
03 -
For best results, make sure your mixing bowl for the egg whites is completely clean and free of any grease.