Blueberry Chiffon Cake Layers (Print)
Soft chiffon cake with blueberry compote and creamy blueberry whipped layers, ideal for a refreshing dessert.
# What You'll Need:
→ Blueberry Compote
01 -
400 g frozen blueberries
02 -
50 g granulated sugar
03 -
50 g water
→ Chiffon Cake
04 -
5 large eggs, room temperature
05 -
¼ teaspoon cream of tartar
06 -
120 g granulated sugar
07 -
80 g milk, dairy or non-dairy
08 -
50 g light-tasting oil, such as canola oil or avocado oil
09 -
1 teaspoon vanilla extract
10 -
100 g cake flour
11 -
1 teaspoon baking powder
→ Blueberry Whipped Cream
12 -
400 g whipped or heavy cream
13 -
30 g powdered sugar
14 -
3 tablespoons blueberry compote
15 -
1 teaspoon vanilla extract
→ Decorations (Optional)
16 -
Fresh or thawed blueberries
17 -
Sprigs of thyme
# How to Make It:
01 -
In a small pot, stir together frozen blueberries, granulated sugar, and water. Cover and bring to a simmer. Uncover and continue simmering, stirring occasionally, until most of the water evaporates and a thick, jam-like consistency forms, about 10-15 minutes. Transfer to a small bowl and let cool completely.
02 -
Preheat the oven to 175°C (350°F). Line the bottom of three 6-inch round cake pans with parchment paper. Separate the egg whites and yolks into separate large bowls. Beat the egg whites with cream of tartar using a hand mixer at low speed until frothy. Gradually add the sugar, one spoonful at a time, and continue beating until stiff peaks form.
03 -
To the egg yolks, add milk, oil, and vanilla extract. Mix until well combined. Sift in cake flour and baking powder, then mix again until smooth.
04 -
Fold one-third of the egg white meringue into the egg yolk mixture using a spatula. Gently fold in the remaining meringue until no streaks remain. Divide the batter evenly into the prepared pans (approximately 185-200g per pan). Tap the pans on the counter to remove air bubbles.
05 -
Bake the cakes for 25-27 minutes until the tops are golden brown. Immediately invert the pans onto a wire rack to cool completely. Once cool, run a spatula around the edges to release the cakes and remove the parchment paper.
06 -
In a large mixing bowl, combine the whipped cream, powdered sugar, blueberry compote, and vanilla extract. Beat with a hand mixer until stiff peaks form.
07 -
Place the first cake layer on a cake turntable. Spread a layer of blueberry whipped cream over the top using an offset spatula, then add a layer of blueberry compote. Repeat the process with the remaining layers.
08 -
Frost the entire cake with a thin crumb coat of whipped cream and chill for 10 minutes. Apply a final coat of whipped cream, smoothing with a bench scraper. Decorate with fresh or thawed blueberries and optional thyme sprigs.
# Additional Notes:
01 -
Ensure the egg whites are free from any traces of egg yolk to properly form stiff peaks.
02 -
Use a bench scraper for a smooth and even finish on the frosting.