Description
A delightful chiffon cake infused with fresh blueberries, perfect for summer gatherings or any occasion.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs, separated
- 1/2 cup water
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups fresh blueberries
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl until well combined.
- Combine the egg yolks, vegetable oil, and water in another bowl, mixing until smooth.
- Gradually pour the wet mixture into the dry ingredients, stirring until you have a well-blended batter.
- Whip the egg whites in a separate bowl until they form stiff peaks. Gently fold the whipped egg whites into the batter.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before removing it from the pan.
Notes
Serve with blueberry compote and whipped cream. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American