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Blueberry Chiffon Cake with Blueberry Compote and Whipped Cream Recipe

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4.2 from 65 reviews

  • Author: Ava
  • Total Time: 2 hours 17 minutes
  • Yield: 8 servings

Description

This Blueberry Chiffon Cake is a light and airy dessert featuring layers of fluffy chiffon cake, sweet blueberry compote, and blueberry-infused whipped cream. Perfectly moist with a delicate crumb, this cake combines fresh blueberry flavors in both the compote and whipped cream, making it a refreshing choice for spring and summer gatherings or any special occasion.

Ingredients

Blueberry Compote

  • 400 g frozen blueberries
  • 50 g granulated sugar
  • 50 g water

Chiffon Cake

  • 5 large eggs (room temperature)
  • 1/4 teaspoon cream of tartar
  • 120 g granulated sugar
  • 80 g milk (dairy or non-dairy)
  • 50 g light-tasting oil (e.g. canola oil, avocado oil)
  • 1 teaspoon vanilla extract
  • 100 g cake flour
  • 1 teaspoon baking powder

Blueberry Whipped Cream

  • 400 g whipped cream or heavy cream
  • 30 g powdered sugar
  • 3 tablespoons blueberry compote (from above)
  • 1 teaspoon vanilla extract

Decoration (Optional)

  • Fresh or thawed blueberries
  • Sprigs of thyme

Instructions

  1. Make Blueberry Compote: In a small pot, combine frozen blueberries, granulated sugar, and water. Cover and bring to a simmer over medium heat, then uncover and continue simmering for 10-15 minutes, stirring occasionally until the mixture thickens into a jammy compote. Transfer to a bowl and let cool completely.
  2. Prepare Cake Pans and Oven: Preheat the oven to 350°F (175°C). Line three 6-inch round cake pans with parchment paper rounds on the bottom only and set aside.
  3. Separate Eggs: Carefully separate egg whites and yolks into two large bowls, ensuring no yolk contaminates the whites. Set yolks aside.
  4. Beat Egg Whites: Add cream of tartar to egg whites. Using an electric mixer on low speed, beat until they become frothy like cappuccino foam.
  5. Whip to Stiff Peaks: Gradually add 120 g granulated sugar one spoonful at a time, beating well after each addition. Continue until stiff peaks form—the meringue should stand with pointy peaks that hold shape with slight curls.
  6. Mix Egg Yolk Mixture: Add milk, oil, and vanilla extract to the egg yolks. Mix with the hand mixer until smooth. Sift in cake flour and baking powder, then mix again until fully combined and smooth.
  7. Combine Mixtures: Fold one-third of the egg white meringue into the yolk mixture gently using a spatula until mostly combined. Then fold in the remaining egg whites carefully until no streaks remain, scraping the bowl edges.
  8. Fill Cake Pans: Divide the batter equally between the prepared pans (about 185-200 g each). Lift and drop the pans on the counter gently to release air bubbles.
  9. Bake Cakes: Bake for 25-27 minutes, or until tops turn lightly golden brown and a skewer inserted comes out clean. Invert the pans on a wire rack and let them cool completely.
  10. Unmold Cakes: Once cooled, run an offset spatula around the pan edges and gently turn the cakes out. Peel off parchment paper.
  11. Make Blueberry Whipped Cream: In a large bowl, combine whipping cream, powdered sugar, cooled blueberry compote, and vanilla extract. Beat with a mixer until stiff peaks form.
  12. Assemble the Cake: Place the first cake layer on a turntable. Spread a layer of blueberry whipped cream evenly, then add a layer of blueberry compote on top of the cream. Repeat with remaining layers.
  13. Crumb Coat: Apply a thin layer of whipped cream around the entire cake to seal crumbs. Chill in the refrigerator for about 10 minutes (optional) to help set the crumb coat.
  14. Final Frosting: Apply a final even layer of whipped cream on the cake and smooth with a bench scraper to remove excess cream.
  15. Decorate: Garnish the cake with fresh or thawed blueberries and sprigs of thyme if desired. Serve chilled for best taste.

Notes

  • Using room temperature eggs helps achieve better volume when whipping egg whites.
  • Ensure no yolk gets into egg whites, as fat can prevent stiff peaks formation.
  • Blueberry compote can be made ahead and kept refrigerated for up to 3 days.
  • The cake layers are delicate; handle gently when unmolding and assembling.
  • Sprigs of thyme add a lovely herbal aroma but are optional.
  • To make the cake dairy-free, use non-dairy milk and whipped cream substitutes.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 47 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western

Find it online: https://quickandsweetrecipes.com/blueberry-chiffon-cake-with-blueberry-compote-and-whipped-cream-recipe/