Layered Blueberry Chiffon Cake (Printer-Friendly Version)
# What You'll Need:
→ Blueberry Compote
01 -
400g frozen blueberries
02 -
50g granulated sugar
03 -
50g water
→ Chiffon Cake
04 -
5 large eggs, room temperature
05 -
1/4 teaspoon cream of tartar
06 -
120g granulated sugar
07 -
80g milk, dairy or non-dairy
08 -
50g light-tasting oil
09 -
1 teaspoon vanilla extract
10 -
100g cake flour
11 -
1 teaspoon baking powder
→ Blueberry Whipped Cream
12 -
400g whipped cream or heavy cream
13 -
30g powdered sugar
14 -
3 tablespoons blueberry compote
15 -
1 teaspoon vanilla extract
→ Decorations
16 -
Fresh or thawed blueberries (optional)
17 -
Sprigs of thyme (optional)
# Let's Cook!:
01 -
Simmer blueberries, sugar, and water until thick and jammy, about 10-15 minutes. Cool completely
02 -
Separate eggs. Beat whites with cream of tartar and sugar to stiff peaks. Mix yolks with milk, oil, vanilla, flour, and baking powder. Fold mixtures together
03 -
Divide batter between three 6-inch pans. Bake at 350°F for 25-27 minutes. Cool upside down
04 -
Beat heavy cream with sugar, blueberry compote, and vanilla to stiff peaks
05 -
Layer cake with whipped cream and compote. Frost entire cake, chill, then add final coat. Decorate with berries and thyme
# Cook's Notes:
01 -
Chill cake between frosting layers
02 -
Can use dairy or non-dairy milk
03 -
Cool cakes upside down for best texture