Blueberry Chiffon Cake: Springy Texture - Hello Recipes

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