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–+ servings
Blueberry Chiffon Cake

Light and Fluffy Blueberry Chiffon Cake for Sweet Moments

This Blueberry Chiffon Cake is a light, fluffy dessert celebrating frozen blueberries and homemade blueberry jam.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Compote
  • 150 g Frozen Blueberries Fresh blueberries can be substituted.
  • 50 g Granulated Sugar Adjust according to taste.
  • 50 g Water No substitutions necessary.
For the Cake
  • 5 large Eggs Room temperature for better incorporation.
  • 0.25 teaspoon Cream of Tartar Stabilizes egg whites.
  • 120 g Granulated Sugar Adjust based on dietary preferences.
  • 80 g Milk Can be substituted with non-dairy milk.
  • 50 g Light-tasting Oil Can use canola or coconut oil.
  • 1 teaspoon Vanilla Extract Almond extract can be used as an alternative.
  • 100 g Cake Flour All-purpose flour can be used but will affect texture.
  • 1 teaspoon Baking Powder Ensure freshness for best results.
For the Frosting
  • 400 g Whipped Cream/Heavy Cream Coconut cream can be used for a vegan option.
  • 30 g Powdered Sugar Adjust to your liking.
  • 3 tablespoons Blueberry Compote Use more for added flavor intensity.
For Decoration
  • Fresh or Thawed Blueberries Optional garnish.
  • Sprigs of Thyme Optional for additional garnish.

Equipment

  • mixing bowls
  • electric mixer
  • saucepan
  • Oven
  • Cake pans

Method
 

Step-by-Step Instructions
  1. Make Blueberry Compote: Combine frozen blueberries, 50g of granulated sugar, and 50g of water in a saucepan. Simmer until thickened, about 10-15 minutes. Cool completely.
  2. Prepare Cake Pans: Preheat oven to 350°F (175°C) and line three 6-inch round pans with parchment paper.
  3. Separate Eggs: Crack eggs, placing whites in one bowl and yolks in another. Keep yolks out of whites for optimal whipping.
  4. Beat Egg Whites: Beat egg whites until frothy, gradually adding cream of tartar and granulated sugar until stiff peaks form.
  5. Combine Ingredients: Whisk together egg yolks, milk, oil, and vanilla extract. Sift in cake flour and baking powder, then fold in meringue carefully.
  6. Bake: Divide batter among prepared pans. Bake for 25-27 minutes until golden and springy. Cool upside down.
  7. Prepare Whipped Cream: Beat whipped cream, powdered sugar, and blueberry compote until stiff peaks form.
  8. Assemble Cake: Layer cakes with blueberry whipped cream and compote, repeat until all layers are stacked.
  9. Decorate: Optionally top with fresh blueberries and thyme sprigs for garnish.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 16gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure egg whites are free from yolk for best fluffiness. Cool cakes upside down to retain height.

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