Blueberry Chiffon Cake recipe
Hello, today I will be showing you how to make a delicious, fluffy chiffon cake, topped with whipped cream and blueberry sauce! :)
Here's a link to a google doc with written instructions: https://docs.google.com/document/d/1L...
Ingredients:
Cake:
70g veg oil
100g cake flour
100g cold milk
5g vanilla extract (about 1 tsp)
6 large eggs
1/4 tsp cream of tartar (or lemon juice/white vinegar)
100g sugar
Toppings:
1/2 cup fresh blueberries (~30g)
1/2 cup water
honey, to taste (more honey = sweeter sauce, less honey = more tangy/sour sauce, I added a few tablespoons)
1 tbsp cornstarch
2 tbsp water
~3/4 cup whipping cream (you can add some sugar if you want sweeter)
How to make:
Cake:
1. Preheat oven to 300°F
2. If you have a pan that doesn’t have a removable bottom, grease or oil just the bottom of the pan. (Otherwise, if you’re using a chiffon pan or regular 8” cake pan with a removable bottom, don’t grease it)
3. In a small bowl, whisk together cake flour and oil. Add milk and vanilla. Whisk until mostly combined.
4. Crack eggs, separating the whites into a clean large bowl and yolks into the oil-flour mixture from earlier.
5. Whisk egg yolks into the oil-flour mixture, until the batter is smooth.
6. Add cream of tartar to egg whites and mix with a hand or stand mixer on medium speed.
7. Once the egg whites are white and foamy, switch to low speed and add in 1/3 of the sugar. Continue mixing on low speed until soft-floppy peaks form.
8. Add in another 1/3 of the sugar. Switch to medium speed and whip until a firm peak forms.
9. Add in the last 1/3 of the sugar and continue mixing on medium speed until almost-stiff peaks form. (Peaks should be stiff but still have a slight curl at the tip)
10. Add about 1/3 of the meringue (egg whites) to the egg yolk mixture. Gently fold together with a rubber spatula. Once combined, pour the batter into the meringue (egg whites) and fold together.
11. Pour batter into a cake pan. Drop the cake pan on the table a few times to get rid of large air bubbles.
12. Bake at 300°F for 50-60 minutes. The top should be a light golden-brown when done. You can test with a toothpick, and it should come out with a few crumbs. The cake should also bounce back when you gently press on it.
13. Cool upside down and make toppings while the cake cools! :) (If you’re using a regular cake pan, prop it upside down by placing the pan between 2 cups)
14. Once the cake is fully cooled, release the cake from the pan using a thin knife. For pans without a removable bottom, gently press the edges inwards to loosen the bottom.
15. Top with toppings and enjoy!
Toppings:
1. Chill a medium sized bowl for making whipped cream.
2. Add blueberries, water, and honey to a small saucepan on medium-high heat.
3. Let simmer and stir once a while until the blueberries pop. While waiting, mix cornstarch with 2 tbsp water.
4. Once blueberries have popped, turn the heat down to low and while stirring, add the cornstarch and water.
5. Stir for another minute or so to ensure the cornstarch is cooked.
6. Transfer to a container to cool. (I used a measuring cup so it’s easier to pour out)
7. Add whipping cream to the chilled medium bowl. Whip on medium speed until stiff peaks form.
8. Top on the cake!
Happy Baking!