Blueberry Chiffon Cake: Springy Texture
Bake a Blueberry Chiffon Cake from scratch with this guide. Get a moist blueberry chiffon cake with our common mistakes checklist. Ready in 1 hour 10 mins.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at hellorecipes.net.
Cooking tools:
- Stand mixer
- Hand mixer
- Kitchen scale
- Sifter
- Tube pan
- Cooling rack
- Oven
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
Ingredients
- 2 1/4 cups (280g) cake flour, sifted
- 1 1/2 cups (300g) granulated sugar, divided
- 1 tbsp (10g) baking powder
- 1 tsp (5g) salt
- 1/2 cup (120ml) vegetable oil
- 6 large (300ml) egg yolks, room temperature
- 3/4 cup (180ml) room temperature water
- 1 tsp (5ml) vanilla extract
- 1 1/2 cups (225g) fresh blueberries
- 1 tbsp (8g) cake flour (for coating)
- 6 large (180ml) egg whites, room temperature
- 1/2 tsp (2g) cream of tartar
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