Fluffy Blueberry Chiffon Cake (Printable Version)
A delicate, cloud-like dessert featuring fresh blueberries and subtle lemon notes in an incredibly tender crumb.
# What You Need:
→ Dry Ingredients
01 - 2 cups cake flour, sifted
02 - 1 1/4 cups granulated sugar, divided
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 7 large eggs, separated
06 - 1/2 cup vegetable oil
07 - 3/4 cup cold water
08 - 2 teaspoons vanilla extract
09 - 1 teaspoon finely grated lemon zest
→ Add-ins
10 - 1 1/2 cups fresh blueberries
11 - 1 teaspoon all-purpose flour for dusting blueberries
→ Stabilizing
12 - 1/2 teaspoon cream of tartar
# How-To:
01 - Preheat oven to 325°F. Do not grease a 10-inch chiffon or tube pan.
02 - In a large bowl, sift together cake flour, 1 cup sugar, baking powder, and salt.
03 - In a separate bowl, whisk together egg yolks, vegetable oil, water, vanilla extract, and lemon zest until smooth.
04 - Pour the wet mixture into the dry ingredients and whisk until just combined.
05 - In a clean mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add remaining 1/4 cup sugar and continue beating until stiff, glossy peaks form.
06 - Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.
07 - Toss blueberries with 1 teaspoon flour to prevent sinking, then gently fold them into the batter.
08 - Pour the batter into the ungreased chiffon pan and smooth the top.
09 - Bake for 45–50 minutes, or until a skewer inserted into the center comes out clean.
10 - Immediately invert the pan onto a bottle or funnel to cool completely for about 1 hour.
11 - Once cooled, run a knife around the edges and center tube to release the cake. Transfer to a serving plate.
# Expert Hints:
01 -
- The texture is like eating a sweet, lemon scented cloud that somehow holds its shape
- Blueberries stay suspended throughout instead of sinking to the bottom
- It looks impressive but comes together faster than you would expect
02 -
- Do not grease the pan under any circumstances or the cake will collapse while cooling
- Room temperature egg whites whip up faster and hold more air than cold ones
- The cake must cool completely upside down or it will shrink and lose its height
03 -
- Use a glass or metal mixing bowl for egg whites because plastic can hold hidden oils that prevent proper whipping
- Stop folding as soon as the whites are mostly incorporated because over-mixing is the quickest way to deflate the cake