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Lyna Recipes

Blueberry Chiffon Cake with Whipped Cream

A light and airy blueberry chiffon cake served with whipped cream and fresh berries for a soft, delicate dessert.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Ingredients Method Notes

Ingredients
  

For the cake:
  • 5 large eggs separated
  • 170 g granulated sugar
  • 50 g light oil sunflower or canola
  • 80 g milk
  • 50 g water
  • 2 teaspoons vanilla extract
  • 100 g cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon cream of tartar
  • 3 tablespoons blueberry compote or puree
For the topping:
  • 400 g whipped cream or heavy cream whipped
  • 400 g blueberries fresh or thawed
  • Powdered sugar for dusting
  • Fresh thyme sprigs optional

Method
 

  1. Preheat oven to 325°F (165°C). Do not grease the pan.
  2. Whisk egg yolks with half the sugar until pale, then add oil, milk, water, and vanilla.
  3. Sift in flour and baking powder, then mix until smooth. Stir in blueberry compote.
  4. Beat egg whites until foamy, add cream of tartar, then gradually add remaining sugar and whip to stiff peaks.
  5. Fold egg whites into batter gently in batches.
  6. Pour into pan and bake for 40–50 minutes until set.
  7. Invert pan immediately and cool completely upside down.
  8. Remove cake, top with whipped cream, blueberries, and dust with powdered sugar.

Notes

Do not grease the pan. Cool upside down to prevent collapse. Store in fridge for up to 3 days if topped with cream.