Description
This Blueberry Chiffon Cake is a light and airy dessert bursting with fresh blueberries. Perfect for any occasion, this sponge cake is a delightful treat that is sure to impress your guests.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups cake flour, sifted
- 1 cup granulated sugar, divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 7 large eggs, separated
- 1/2 cup canola oil
- 1/2 cup water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Additional:
- 1 1/2 cups fresh or frozen blueberries
- 1/2 teaspoon cream of tartar
Instructions
- Preheat Oven: Preheat oven to 325°F (163°C).
- Prepare Dry Ingredients: Whisk cake flour, 3/4 cup sugar, baking powder, and salt in a large bowl.
- Mix Wet Ingredients: In another bowl, combine egg yolks, oil, water, lemon juice, and vanilla extract.
- Combine Wet and Dry: Mix wet ingredients into dry ingredients until smooth. Fold in blueberries.
- Whip Egg Whites: In a clean bowl, beat egg whites and cream of tartar until stiff peaks form.
- Combine Batter: Gently fold egg whites into batter. Pour into tube pan.
- Bake: Bake for 50-60 minutes until a toothpick comes out clean.
- Cool: Invert pan and cool upside down for 1 hour. Release cake from pan.
Notes
- Do not grease the pan for proper rise.
- Use frozen blueberries straight from the freezer to prevent bleeding.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
