Description
A delicate and airy Blueberry Chiffon Cake blending the lightness of chiffon with the fresh, vibrant flavor of blueberry puree. This American classic dessert features a fluffy texture from whipped egg whites and a subtle lemon zest touch, perfect for a light, fruity treat.
Ingredients
Scale
Dry Ingredients
- 2 cups cake flour
- 1 1/4 cups granulated sugar, divided
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup neutral oil (vegetable or canola)
- 5 large egg yolks
- 3/4 cup blueberry puree (fresh or frozen blueberries)
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Egg Whites
- 5 large egg whites
- 1/2 teaspoon cream of tartar
Instructions
- Prepare Oven and Pan: Preheat the oven to 325°F (163°C). Ensure you have an ungreased 10-inch tube pan ready for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the cake flour, 3/4 cup of the granulated sugar, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the vegetable or canola oil, egg yolks, blueberry puree, water, vanilla extract, and lemon zest until smooth and well blended.
- Incorporate Wet and Dry: Pour the wet ingredient mixture into the dry ingredients and stir gently until fully combined to form a smooth batter.
- Beat Egg Whites: In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup sugar, continuing to beat until stiff and glossy peaks form.
- Fold Egg Whites into Batter: Gently fold the whipped egg whites into the batter in three additions. Use a folding technique to keep the mixture light and airy without deflating the egg whites.
- Transfer to Pan and Bake: Pour the batter into the ungreased tube pan and smooth the top evenly. Bake in the preheated oven for 50 to 55 minutes, or until the cake springs back lightly when touched.
- Cool the Cake: Immediately invert the tube pan over a bottle or a heatproof funnel to cool completely upside down, preventing the cake from collapsing.
- Remove from Pan: Once fully cooled, run a knife around the edges of the pan to loosen the cake and carefully lift it out.
Notes
- Use either fresh or frozen blueberries for the puree; straining the puree will create a smoother crumb texture.
- Serve the cake plain or pair with lightly sweetened whipped cream and fresh blueberries for added flavor and presentation.
