Blueberry Chiffon Cake Layers (Print-Friendly Version)

Light blueberry chiffon cake layered with homemade compote and whipped blueberry cream, finished with fresh berries.

# List of Ingredients:

→ Blueberry Compote

01 - 400 g frozen blueberries
02 - 50 g granulated sugar
03 - 50 g water

→ Chiffon Cake

04 - 5 large eggs, room temperature
05 - 0.25 teaspoon cream of tartar
06 - 120 g granulated sugar
07 - 80 g milk, dairy or non-dairy
08 - 50 g light-tasting oil, such as canola or avocado oil
09 - 1 teaspoon vanilla extract
10 - 100 g cake flour
11 - 1 teaspoon baking powder

→ Blueberry Whipped Cream

12 - 400 g whipping cream or heavy cream
13 - 30 g powdered sugar
14 - 3 tablespoons blueberry compote, reserved from above
15 - 1 teaspoon vanilla extract

→ Decoration

16 - Fresh or thawed blueberries, optional
17 - Sprigs of thyme, optional

# How to Prepare:

01 - Combine frozen blueberries, granulated sugar, and water in a small saucepan. Cover and bring to a gentle simmer over medium heat.
02 - Uncover the saucepan and continue simmering, stirring occasionally, until most of the liquid evaporates and the mixture reaches a thick, jam-like consistency, about 10–15 minutes. Transfer to a bowl and cool completely.
03 - Preheat the oven to 175°C. Line three 15cm round cake pans with parchment paper rounds at the base only.
04 - Separate egg whites and egg yolks into two large mixing bowls. Ensure no yolk contaminates the whites.
05 - Add cream of tartar to the egg whites. Using an electric hand mixer on low speed, beat the egg whites until foamy.
06 - Gradually incorporate granulated sugar into the foamy egg whites, beating after each addition. Continue mixing until stiff peaks form, then set aside.
07 - Add milk, oil, and vanilla extract to the egg yolks. Mix until combined. Sift cake flour and baking powder into the yolks and mix until smooth.
08 - Gently fold one-third of the meringue into the egg yolk mixture until just combined. Fold in the remaining meringue in two additions, stirring until few streaks remain and batter is uniform.
09 - Divide batter evenly among the prepared pans, approximately 185–200 g per pan. Gently tap pans on the counter to release large air bubbles.
10 - Bake in preheated oven for 25–27 minutes, or until surfaces are golden and spring back when gently pressed. Immediately invert pans onto a wire rack and let cool completely.
11 - Once cooled, run an offset spatula around cake edges to loosen. Remove from pans and peel away parchment bases.
12 - In a large bowl, combine whipping cream, powdered sugar, 3 tablespoons reserved blueberry compote, and vanilla extract. Whip with an electric mixer until stiff peaks form.
13 - Place the first cake layer on a turntable or plate. Spread a layer of blueberry whipped cream evenly over the surface. Add a layer of blueberry compote in the center, then top with another cake layer. Repeat layering.
14 - Frost the entire cake with a thin layer of whipped cream to seal in crumbs. Chill in the refrigerator for 10 minutes to set, if desired.
15 - Apply a generous layer of whipped cream over the chilled cake. Use a bench scraper to smooth the sides and remove excess frosting.
16 - Garnish with fresh or thawed blueberries and sprigs of thyme as desired before serving.

# Additional Information:

01 - Ensure all ingredients, especially eggs, are at room temperature for optimal cake volume.
02 - For best results, use a scale to divide batter evenly between pans.

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