Butterfly Pea Flower Chiffon Cake with Blueberry Whipped Cream
Chiffon Cake is my favorite type of cake due to its soft and airy texture. It works wonderfully as a base for a three-layer cake and is definitely less dense than a sponge cake. Recently, I made my first “complete” cake—a Butterfly Pea Flower Chiffon Cake with Blueberry Whipped Cream. Having posted a chiffon cake recipe before, I noticed that it may not work for everyone due to various reasons or techniques used. So, I wanted to share some tips to help you create the perfect chiffon cake, along with an updated version of the recipe.
What is Chiffon Cake?
Chiffon cake is a light, airy, and fluffy type of cake that combines the richness of a butter cake with the light texture of a sponge cake. It is made with vegetable oil instead of butter, which keeps it moist even when refrigerated. The cake is leavened with beaten egg whites, giving it a delicate crumb and a tender texture.
Key Characteristics of Chiffon Cake
Oil-Based: Unlike traditional cakes that use butter, chiffon cake uses vegetable oil, making it very moist and tender.
Egg Whites: Beaten egg whites are folded into the batter, which gives the cake its characteristic light and airy texture.
Versatile: Chiffon cake can be made in various flavors such as vanilla, lemon, orange, chocolate, and more. It’s also often used as a base for layered cakes and can be frosted or glazed.
No Butter: The absence of butter means the cake stays soft even when chilled.
10 Tips to Make a Perfect Chiffon Cake
- Ensure the bowl for the egg whites is completely free of water and oil. Keep the egg whites in the fridge until you are ready to use them.
- Sift the dry ingredients twice. This step is crucial as it prevents clumping and makes it easier to mix into the batter without over-mixing.
- Beat the yolks and sugar together until they turn a whitish color. The mixture should be airy and light, forming ribbons. You can use a hand whisk or a hand mixer with the whisk attachment.
- When combining the dry ingredients with the yolk batter, use a spatula and the cut-and-fold method. Ensure you scrape the bottom of the bowl to incorporate all the dry ingredients. Mix lightly and avoid over-mixing to prevent excess gluten formation, which can make the cake dense and tough.
- The speed used to beat egg whites is crucial. Start at low speed until they become bubbly, then switch to medium-low (or medium) speed as you add the sugar. After adding the last portion of sugar, turn to high speed and beat until stiff peaks form. The mixture should be glossy, thick, and heavy.
- Use a spatula and the cut-and-fold method to combine the egg white mixture into the yolk batter. Fold gently to maintain volume and avoid knocking the air out of the egg whites.
- Use the right chiffon cake pan. The best type is an aluminum pan with a removable base. Ensure the pan is not non-stick.
- Do not grease the mold or line it with parchment paper. The cake needs to cling to the sides of the pan for support as it rises, otherwise, it will collapse easily.
- After pouring the batter into the cake mold, tap it lightly to release air bubbles. If you tap it too hard, air might enter from the bottom, causing a dome-shaped bottom. Use a toothpick or chopstick to swirl the batter and remove small bubbles.
- Once the cake is baked, tap it lightly again a few times to release hot air. Let the cake cool upside down for at least 45 minutes before removing it from the pan. Ensure there is space underneath the cake so the hot air can escape.
Following these tips should help you achieve a perfect chiffon cake every time!
Key Tools for Making Chiffon Cake
6″ Chiffon Cake Pan: Essential for giving the cake its traditional shape and ensuring it rises properly. Choose an aluminum pan with a removable base for the best results.
- ❤️ 【SIZE DIMENSIONS】: 6 Inch Perfect for 1-2 person. Upper Dia. x Lower Dia. x Height: 6.7inch x 5.9inch x 2.9inch. Temp…
- 【HEALTHY ANODIZED ALUMINUM】: Round cake pan is made of rust resistant anodized aluminum, food grade material with no tox…
- 【REMOVABLE BOTTOM DESIGN】: Quick release and easy to clean, simply push up the bottom to de-pan.
Silicone Spatula: Ideal for gently folding the egg whites into the batter without deflating them, ensuring the cake remains light and airy.
Sieve: Used for sifting dry ingredients to eliminate lumps and ensure a smooth, even batter. Sifting also helps to incorporate air, contributing to the cake’s light texture.
Hand Mixer: Convenient for beating egg whites to stiff peaks and mixing the batter. A stand mixer can also be used, but a hand mixer offers more control for delicate tasks.
Why You’ll Love This Recipe:
Easy, streamlined method – This recipe simplifies the process compared to most. All dry ingredients and all wet ingredients (except the egg whites) are prepared in the same bowl. The meringue and the egg yolk batter are prepared using the same beaters, reducing the need for separate mixing and multiple utensils.
No leftover egg whites or yolks – Unlike many variations, this recipe uses the same number of egg whites and egg yolks, eliminating waste and the need to find uses for leftover ingredients.
Perfectly light and fluffy – The most distinctive feature of chiffon cake is its airy, light texture and soft, tender crumb. The texture is smooth and velvety, offering a luxurious mouthfeel.
Butterfly Pea Flower Chiffon Cake with Blueberry Whipped Cream
Equipment
- Oven
Ingredients
Yolk Batter
- 3 egg yolks
- 25 g vegetable oil
- 45 mL milk
- 12 g sugar
- 45 g all-purpose flour
- 5 g corn starch
- 1 g butterfly pea flower powder
Meringue
- 3 egg whites
- 30 g sugar
Blueberry Whipped Cream
- 250 mL whipping cream
- 20 g sugar
- 50 g cream cheese softened
- 20 g blueberry jam
Instructions
To Prepare Chiffon Cake Batter:
- Preheat the oven to 160°C (320°F).
- Separate egg yolks and egg whites into two separate bowls. Put the egg whites in the fridge (see tip #1).
- Sift all-purpose flour, butterfly pea flower powder, and corn starch together (see tip #2).
- Add 12g of sugar to the egg yolks. Whisk until the sugar is dissolved and the batter becomes yellowish-white (see tip #3). Whisk in the oil.
- Sift the flour, butterfly pea flower powder, and corn starch again. Slowly add the dry ingredients alternately with milk into the yolk batter. Use a spatula and mix until everything is combined with no lumps. Do not over-mix. Set aside (see tip #4).
- Bring the egg whites out from the fridge. Whisk the egg whites at low speed to form small stabilizing bubbles. Gradually add 30g of sugar while whisking at medium-low speed. After adding the last part of the sugar, turn to high speed until stiff peaks form (see tip #5).
- Fold 1/3 of the meringue into the yolk batter. Gently mix until combined (see tip #6).
- Gently fold the remaining meringue into the yolk batter until combined.
- Pour the batter into the mold (see tips #7 & 8). Tap the pan lightly to remove any trapped air bubbles (see tip #9).
- Bake for 45 minutes at 160°C.
- Once baked, immediately remove the cake from the oven and tap the cake pan lightly a few times to release the hot air. Turn the cake pan upside down on a cooling rack for at least 45 minutes. Do not remove the cake from the pan at this point (see tip #10).
- After 45 minutes, remove the cake from the pan. Serve with blueberry whipped cream.
To Prepare Blueberry Whipped Cream:
- Whisk softened cream cheese and sugar until creamy.
- In a separate bowl, whisk the whipping cream until it starts to thicken. Add the cream cheese mixture and blueberry jam. Continue to whisk at medium-high speed until medium peaks form. This consistency is best for frosting the cake. Continue to beat to stiff peaks for piping decorations.
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