A light and airy blueberry chiffon cake that combines fresh blueberries with a delicate sponge, topped with whipped cream and blueberry compote for a delightful dessert.
Ingredients
Fruits and liquids
400gfrozen blueberries
50ggranulated sugar
50gwater
5largeeggs, at room temperature
1/4tspcream of tartar
120ggranulated sugar
80gmilk (dairy or non-dairy)
50gneutral oil (such as canola or avocado oil)
1tspvanilla extract
Dry ingredients
100gcake flour
1tspbaking powder
Topping and filling
400gheavy whipping cream or whipped cream
30gpowdered sugar
3tbspblueberry compote (prepared above)
1tspvanilla extract
Fresh toppings
to tasteFresh or defrosted blueberries
to tasteThyme sprigs
Instructions
Prepare blueberry compote by simmering blueberries, sugar, and water until thickened. Let cool.
Separate eggs and beat egg whites with cream of tartar until stiff peaks form.
Gently fold in egg yolks, oil, milk, vanilla, and sifted dry ingredients into the egg whites.
Pour batter into a prepared cake pan and bake at 170°C (340°F) for 45 minutes. Cool completely.
Whip heavy cream with powdered sugar and vanilla until soft peaks form. Spread over cooled cake.
Top with blueberry compote, fresh blueberries, and thyme sprigs. Serve chilled.
Notes
Ensure egg whites are at room temperature for best volume.