Blueberry Chiffon Cake

Blueberry Chiffon Cake

Author: Chef Elsa Prep Time: 15 min
Cook Time: 35 min Total Time: 50 min
Yield: 8 servings Category: Desserts And Drinks Cuisine: American Diet: Vegetarian

Description

Description A light and fluffy dessert cake infused with fresh blueberries, perfect for any occasion.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ⅓ cup vegetable oil
  • ½ cup water
  • 5 egg yolks
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 1 tsp lemon zest
  • 1 ½ cups fresh blueberries
  • 5 egg whites
  • ¼ tsp cream of tartar
  • ¼ cup granulated sugar for egg whites
  • Powdered sugar for dusting
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Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Gently rinse and pat dry the blueberries, then toss in a tablespoon of flour.
  3. In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
  4. In another bowl, whisk together vegetable oil, water, egg yolks, vanilla, almond extract, and lemon zest.
  5. Gradually add the wet mix to the dry ingredients, stirring gently until just combined.
  6. Fold in the prepared blueberries.
  7. In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
  8. Slowly add ¼ cup sugar to egg whites, continuing to beat until stiff peaks form.
  9. Carefully fold whipped egg whites into the batter in three additions.
  10. Pour batter into a tube pan without greasing, or lightly grease a regular cake pan.
  11. Bake for 30-35 minutes, or until a toothpick comes out clean.
  12. Once baked, invert the pan onto a wire rack to cool completely for 1-2 hours.
  13. Run a knife around the edges to release the cake.
  14. Optional: Serve with whipped cream and fresh blueberries.
  15. Slice and enjoy!

Notes

  1. Notes
  2. For best results, use fresh ingredients and avoid overmixing the batter.