Blueberry Chiffon Cake Layers (Print Version)

# 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 - 1/4 teaspoon cream of tartar
06 - 120 g granulated sugar
07 - 80 g milk, dairy or non-dairy
08 - 50 g light-tasting oil, e.g., canola oil, avocado oil
09 - 1 teaspoon vanilla extract
10 - 100 g cake flour
11 - 1 teaspoon baking powder

→ Blueberry Whipped Cream

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

→ Decorations (Optional)

16 - Fresh or thawed blueberries
17 - Sprigs of thyme

# Instructions:

01 - Combine frozen blueberries, sugar, and water in a small pot. Cover and simmer. Uncover and continue simmering, stirring occasionally, until reduced to a thick jammy consistency, about 10-15 minutes. Transfer to a bowl and cool completely before use.
02 - Preheat oven to 175°C (350°F). Line three 6-inch round pans with parchment paper. Separate the eggs, ensuring no yolks enter the whites. Beat the egg whites with cream of tartar until frothy. Gradually add sugar, one spoonful at a time, and whip to stiff peaks. Separately, mix egg yolks with milk, oil, and vanilla extract. Sift in the cake flour and baking powder, and mix until smooth. Fold the meringue into the yolk mixture in thirds until fully incorporated.
03 - Divide the batter evenly among the prepared pans (approximately 185-200 g per pan). Tap pans gently on the counter to remove air bubbles. Bake for 25-27 minutes or until light golden brown. Invert pan onto a cooling rack and cool completely. Loosen edges with a spatula and release cakes. Remove parchment paper.
04 - Whip the whipped cream, powdered sugar, cooled blueberry compote, and vanilla extract in a bowl until stiff peaks form.
05 - Place the first cake layer on a cake turntable. Spread blueberry whipped cream on top, followed by a layer of blueberry compote. Repeat for the second cake layer. Frost the entire cake with a thin crumb coat of whipped cream and chill for 10 minutes if desired. Apply a final layer of whipped cream and smooth with a bench scraper. Decorate with fresh blueberries and sprigs of thyme if desired.

# Notes:

01 - Ensure egg whites are whipped to stiff peaks for optimal texture in the chiffon cake.

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