Description
This Blueberry Chiffon Cake is a light and airy dessert bursting with juicy blueberries. Perfect for a summer treat or any special occasion!
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/8 cup granulated sugar
Wet Ingredients:
- 5 large egg yolks
- 2/3 cup water
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Additional Ingredients:
- 1 1/2 cups fresh or frozen blueberries (tossed in 1 tablespoon flour)
- 7 large egg whites
- 1/2 teaspoon cream of tartar
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C).
- Prepare dry ingredients: Sift together cake flour, baking powder, salt, and half of the sugar in a large bowl.
- Mix wet ingredients: In a separate bowl, whisk together egg yolks, water, vegetable oil, vanilla extract, and lemon zest until smooth.
- Combine wet and dry: Gradually add the wet ingredients to the dry ingredients and mix until well combined.
- Add blueberries: Gently fold in the floured blueberries.
- Whip egg whites: In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form.
- Combine mixtures: Fold the egg white mixture into the batter in three additions.
- Bake: Pour the batter into an ungreased tube pan and bake for 55-65 minutes.
- Cool and serve: Invert the pan to cool, then remove the cake and dust with powdered sugar before serving.
Notes
- For best results, do not grease the pan to help the cake rise properly.
- You can substitute lemon zest with orange zest for a citrus twist.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 215
- Sugar: 18g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
