Fluffy Blueberry Chiffon Cake
A light and airy cake bursting with fresh blueberries, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup vegetable oil
- 3 large eggs, separated Room temperature for better volume
- 1/4 cup water
- 1 teaspoon vanilla extract
Additional Ingredients
- 1 cup fresh blueberries Can substitute with frozen
- 1/4 teaspoon cream of tartar For stabilizing egg whites
Instructions
Preparation
- Preheat your oven to 325°F (165°C) and prepare a tube pan by leaving it ungreased.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, beat the egg yolks, vegetable oil, water, and vanilla extract until smooth.
- Gradually add the wet mixture to the dry ingredients. Mix until there are no lumps.
- Gently fold in the fresh blueberries, making sure they are evenly distributed throughout the batter.
- In a clean bowl, beat the egg whites with cream of tartar until stiff peaks form.
- Gently fold the whipped egg whites into the batter in three parts. Be patient and careful not to deflate the mixture.
Baking
- Pour the batter into the prepared tube pan and bake for about 40 minutes, or until a toothpick comes out clean.
- Let the cake cool upside down in the pan for about 15 minutes, then carefully remove it.
Serving
- Slice, serve, and enjoy your deliciously fluffy cake!
Notes
For best results, use room temperature eggs and avoid overmixing when incorporating the whipped egg whites. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.