Vanilla and Blueberry Chiffon cake

If spring was a cake, it would be this.... blueberry compote, vanilla chantilly, vanilla chiffon.

If you don’t know what a chiffon cake is, it is a unique hybrid between a rich butter cake and an airy sponge cake. Chiffon cakes use whipped egg whipes to create a light, fluffy texture whilst still maintaining a tender crumb; unlike standard cakes which rely on butter or oil for moisture.

This recipe makes for both a delicate and relatively sturdy cake. Its versatility allows it to pair beautifully with a variety of fillings and frostings, making it a favourite for elegant desserts!

It is totally customisable so feel free to adjust based on your preference!

You could use any other compote instead, like strawberry or raspberry or cherry. You could do a whipped coconut cream filling - the possibilities are endless and it is very versatile!

Chiffon cake’s are light in nature, so don’t place too many heavy things ontop or it could cause it to be dense.

Chiffon cake is best enjoyed fresh but I recommend refrigerating the cake (once filled and frosted). Cover it loosely with plastic wrap or store it in a cake box. It will stay fresh for up to 2–3 days.

Please note that this recipe is best suited to a 7-inch (18 cm) or 8-inch (20 cm) tube pan (chiffon cake pan). Ensure that the pan is at least 3 inches (7.5 cm) deep to allow for the cake's rise.

Let’s begin…