Blueberry Chiffon Cake

🧂 Ingredients

• 400 g frozen blueberries
• 50 g granulated sugar
• 50 g water
• 5 large eggs

  room temperature
• ¼ teaspoon cream of tartar
• 120 g granulated sugar
• 80 g milk

  dairy or non-dairy
• 50 g light-tasting oil

  e.g. canola oil, avocado oil, etc.
• 1 teaspoon vanilla extract
• 100 g cake flour
• 1 teaspoon baking powder
• 400 g whipped cream or heavy cream
• 30 g powdered sugar
• 3 tablespoons blueberry compote

  from above
• 1 teaspoon vanilla extract
• fresh or thawed blueberries

  optional
• sprigs of thyme

  optional

Instructions

• 1 Simmer: In a small pot, stir together frozen blueberries, sugar, and water.
  Cover and bring to a simmer.
• 2 Thicken: Uncover and continue simmering, stirring occasionally, until most of
  the water evaporates and you're left with a thick jammy compote, about 10-15
  minutes. Transfer the blueberry compote to a small bowl to cool completely
  before using.
• 3 Prep: Preheat the oven to 350°F. Line three 6" round pans with parchment paper
  rounds on the bottom of the pans only. Set aside.
• 4 Separate eggs: Separate the egg whites and egg yolks into two large mixing
  bowls, being careful not to get any of the yolks in the egg whites. Set the bowl
  of egg yolks aside.
• 5 Beat egg whites: To the egg whites, add cream of tartar. Use an electric hand
  mixer on low speed to beat the egg whites until they become frothy like
  cappuccino foam.
• 6 Whip to stiff peaks: Sprinkle in the sugar, one spoonful at a time, mixing well
  in between each addition. Continue beating the mixture until it becomes stiff
  peaks (when you pull the mixer out of the bowl, the meringue should stand up in
  pointy peaks with a slight curl at the tips). Set aside.
• 7 Egg yolk mixture: To the egg yolks, add the milk, oil, and vanilla extract. Use
  the same hand mixer to mix until combined. Use a fine mesh sieve to sift in the
  cake flour and baking powder. Mix again until combined and smooth.
• 8 Combine egg whites and egg yolk mixtures: Add ⅓ of the egg white meringue into
  the egg yolk mixture. Use a spatula to fold them together until mostly combined.
  Add the rest of the meringue and fold until no streaks remain. Be sure to scrape
  the bottom and sides of the bowl where thicker batter settles.
• 9 Fill pans: Divide the batter into your lined cake pans (about 185-200g of batter
  per pan). Lift and drop each pan on the counter to get rid any large air
  bubbles.
• 10 Bake: Bake cakes for about 25-27 minutes or until the tops are lightly golden
  brown. Turn the pans upside down on a wire rack and let them cool completely.
• 11 Release cakes: Once cooled, run an offset spatula around the edges of the cake
  and turn the cakes out. Peel the parchment paper off the cake layers.
• 12 Whip cream: In a large mixing bowl, add the whipping cream, powdered sugar,
  blueberry compote, and vanilla extract. Use a hand mixer to beat until it
  becomes stiff peaks.
• 13 Filling: On a cake turntable, lay down the first cake layer. Use an offset
  spatula to spread a layer of blueberry whipped cream on top of the cake layer.
  Spread a layer of blueberry compote in the middle of the whipped cream layer.
  Top with another cake layer and repeat.
• 14 Frost: Frost the whole cake with a thin layer of whipped cream as a crumb coat.
  Let the cake chill in the fridge for about 10 minutes (optional). The crumb coat
  won't fully harden like buttercream but it does help it set. Apply a final coat
  of whipped cream all over the cake and use a bench scraper to scrape off the
  excess.
• 15 Decorate: Decorate the cake with fresh or thawed blueberries and sprigs of thyme
  (optional).

Nutrition Info