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Blueberry Chiffon Cake

A light, airy Blueberry Chiffon Cake with blueberry compote and whipped cream, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, Bakery
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour Sifted before measuring
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 6 large eggs, separated Egg whites should be at room temperature
  • 3/4 cup water
  • 1 teaspoon vanilla extract
Filling and Topping
  • 1 cup fresh blueberries For whipped cream
  • 1 cup heavy cream For whipped cream
  • 1/4 cup powdered sugar For whipped cream
  • 1 cup blueberry compote For layering

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C). Grease a 10-inch tube pan.
  2. In a large bowl, combine flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together oil, egg yolks, water, and vanilla. Stir the wet ingredients into the dry ingredients until smooth.
  4. In a separate bowl, whip egg whites until stiff peaks form. Gently fold whipped egg whites into the batter.
Baking
  1. Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick comes out clean.
  2. Allow the cake to cool completely in the pan.
Assembly
  1. To make the blueberry whipped cream, whip the cream with powdered sugar until soft peaks form, then gently fold in fresh blueberries.
  2. Once the cake is cool, slice it in half horizontally and spread blueberry compote on one layer, then top with whipped cream.
  3. Place the other cake layer on top and decorate with additional blueberry whipped cream and blueberries if desired. Serve and enjoy!

Notes

For best texture, serve at room temperature. Store leftovers in the refrigerator for 3-4 days or freeze for up to one month.