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Chiffon

Chiffon
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★★★★★

4.8 from 11 reviews

This Blueberry Chiffon Cake features a light and airy chiffon cake layered with luscious blueberry compote and fluffy blueberry whipped cream. Perfect for berry lovers, the cake is elegantly decorated with fresh blueberries and sprigs of thyme, making it a delightful dessert for any occasion.

Ingredients

Scale

Blueberry Compote

  • 400 g frozen blueberries
  • 50 g granulated sugar
  • 50 g water

Chiffon Cake

  • 5 large eggs, room temperature
  • ¼ teaspoon cream of tartar
  • 120 g granulated sugar
  • 80 g milk, dairy or non-dairy
  • 50 g light-tasting oil (e.g. canola oil, avocado oil)
  • 1 teaspoon vanilla extract
  • 100 g cake flour
  • 1 teaspoon baking powder

Blueberry Whipped Cream

  • 400 g whipped cream or heavy cream
  • 30 g powdered sugar
  • 3 tablespoons blueberry compote (from above)
  • 1 teaspoon vanilla extract

Decorations

  • Fresh or thawed blueberries (optional)
  • Sprigs of thyme (optional)

Instructions

  1. Make Blueberry Compote: In a small pot, combine frozen blueberries, granulated sugar, and water. Cover and bring to a simmer over medium heat.
  2. Thicken the Compote: Uncover and continue to simmer, stirring occasionally, until most of the water evaporates and the mixture thickens into a jammy compote, about 10-15 minutes. Transfer to a bowl and let cool completely.
  3. Prepare for Chiffon Cake: Preheat oven to 350°F (175°C). Line three 6″ round cake pans with parchment paper on the bottoms only. Set aside. Separate egg whites and yolks into separate large bowls, ensuring no yolks get into whites.
  4. Beat Egg Whites: Add cream of tartar to egg whites. Using an electric hand mixer on low speed, beat until foamy like cappuccino foam.
  5. Whip to Stiff Peaks: Gradually add granulated sugar, one spoonful at a time, beating well between additions. Continue beating until stiff peaks form that hold shape with slight curl at tips. Set aside.
  6. Prepare Egg Yolk Mixture: To the egg yolks, add milk, oil, and vanilla extract. Mix using the hand mixer until combined. Sift in cake flour and baking powder, then mix until smooth.
  7. Combine Mixtures: Fold one-third of the egg white meringue into the egg yolk mixture gently until mostly combined. Then fold in the remaining egg whites carefully until no streaks remain, scraping bowl edges and bottom.
  8. Fill Pans: Divide batter evenly into the prepared pans (around 185-200 g per pan). Gently lift and drop each pan on the counter to remove large air bubbles.
  9. Bake: Bake for 25-27 minutes or until tops are lightly golden. Immediately invert pans onto a wire rack and let cool completely.
  10. Release Cakes: Run an offset spatula around cake edges, invert to remove cakes from pans, and peel off parchment paper.
  11. Make Blueberry Whipped Cream: In a large bowl, combine whipping cream, powdered sugar, blueberry compote, and vanilla extract. Beat with hand mixer until stiff peaks form.
  12. Assemble Cake: On a cake turntable, place one cake layer and spread a layer of blueberry whipped cream evenly. Add a layer of blueberry compote on top of the cream. Repeat with remaining layers.
  13. Frost Cake: Apply a thin crumb coat of whipped cream around the entire cake. Chill for 10 minutes if desired. Then apply a final even coat and smooth using a bench scraper.
  14. Decorate: Garnish with fresh or thawed blueberries and sprigs of thyme as desired.

Notes

  • Ensure egg whites are free of any yolk for best volume.
  • Use room temperature eggs for easier whipping and better texture.
  • You can substitute non-dairy milk and whipped cream to make it dairy-free.
  • Cool cake layers completely before assembling to prevent melting the whipped cream.
  • Chilling the cake briefly after crumb coat helps set the frosting.
  • Fresh thyme adds a subtle aromatic touch but can be omitted.

Nutrition

Keywords: blueberry chiffon cake, blueberry compote, chiffon cake, blueberry whipped cream, layered cake, light cake dessert

Find it online: https://dishedbydana.com/chiffon/