Fluffy Japanese Blueberry Cake (Print Version)
# Ingredients:
→ Blueberry Compote
01 -
400g frozen blueberries
02 -
50g granulated sugar
03 -
50g water
→ Chiffon Cake
04 -
5 large eggs, room temperature
05 -
¼ teaspoon cream of tartar
06 -
120g granulated sugar
07 -
80g milk, dairy or non-dairy
08 -
50g light-tasting oil (canola oil, avocado oil)
09 -
1 teaspoon vanilla extract
10 -
100g cake flour
11 -
1 teaspoon baking powder
→ Blueberry Whipped Cream
12 -
400g whipped cream or heavy cream
13 -
30g powdered sugar
14 -
3 tablespoons blueberry compote
15 -
1 teaspoon vanilla extract
→ Decorations
16 -
Fresh or thawed blueberries
17 -
Sprigs of thyme
# Instructions:
01 -
In a small pot, combine frozen blueberries, sugar, and water. Cover and bring to a simmer. Then uncover and continue simmering, stirring occasionally, until it thickens into a jammy consistency (10-15 minutes). Cool completely before using.
02 -
Preheat oven to 350°F. Line three 6-inch round pans with parchment paper on the bottom only.
03 -
Separate eggs carefully. Beat egg whites with cream of tartar until frothy, then gradually add sugar until stiff peaks form. In another bowl, mix egg yolks, milk, oil, and vanilla. Sift in flour and baking powder, combine until smooth.
04 -
Fold meringue into yolk mixture in thirds until well combined. Divide batter between pans (185-200g each). Bake for 25-27 minutes until golden brown. Cool upside down on wire rack.
05 -
Beat together whipping cream, powdered sugar, blueberry compote, and vanilla extract until stiff peaks form.
06 -
Layer cakes with blueberry whipped cream and compote between each layer. Crumb coat the cake, chill for 10 minutes, then apply final coat. Decorate with fresh blueberries and thyme if desired.
# Notes:
01 -
This is a soft and fluffy Japanese-style chiffon cake featuring layers of homemade blueberry compote and blueberry whipped cream