Lemon Chiffon Cake with Blueberry Cream
Lemon chiffon cake- the lemony version of the beloved orange chiffon cake. The lemon flavor is very dominant and pairs great in this soft, cloud like cake.
I also made blueberry cream with home-made blueberry puree. I demonstrated the preparation method in a separate video, however, it’s totally optional.
For a gluten free version- you may use the exact same recipe I shared during Passover (here). You’d only have to substitute the orange juice and zest for lemon’s
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Lemon Chiffon Cake with Blueberry Cream:
Equipment: Chiffon cake pan, 18cm (d) x 9cm (h)
Recipe: A single cake sized 18cm (d) x 7cm (h)
Cake Batter:
| Ingredient | Amount (g / units) |
| All Purpose Flour | 100g |
| Baking Powder | 1 tsp |
| Egg Yolks | 57g (From 3 Large sized eggs) |
| Egg Whites | 110g (From 3 Large sized eggs) |
| Salt | 1/4 tsp |
| Vegetable Oil | 48g |
| Vanilla Extract or Paste | 1 tsp |
| Lemon Juice | 82g |
| Lemon Zest | 7g (Zest from one large Orange) |
| White Granulated Sugar (1) | 100g |
| White Granulated Sugar (2) | 35g |
Blueberry Cream:
| Ingredient | Amount (g / units) |
| Heavy Cream (38%) | 100g |
| White Granulated Sugar | 10g |
| Blueberry Puree (Thawed) | 22g |
Cake preparation:
- Preheat your oven to 160 (fan mode off), placing a baking rack at the lowest shelf inside your oven.
- Line a baking sheet with parchment paper, and place the cake pan on top of it (do not grease or line the cake pan).
- In a bowl, rub the sugar (1) with the lemon zest to exude the oils into the sugar, which will enrich the cake with lemony flavors. Add in the rest of the ingredients: egg yolks, lemon juice, salt, oil and vanilla, and whisk until evenly combined.
- Sift the flour and baking powder over the wet ingredients’ mixture. Whisk until the batter is smooth and without lumps. Set it to the side.
- In a separate bowl, beat the egg whites with sugar (2) to a meringue (stiff peaks).
- Fold the meringue to the cake batter in 3 to 4 parts, until uniform.
- Pour the cake batter into the cake pan and bake for 30 minutes (a cake tester inserted into the center of the cake should come out dry). Do not open the oven’s door, otherwise the cake will collapse.
- After baking, flip the cake pan upside down, and allow the cake to cool down completely (!) in this position (this prevents the cake from collapsing). do not unmold the cake until it has chilled completely (about 2 hours).
- Using the back of a blunt butter knife, run through the sides of the cake pan and unmold the cake. Run the knife through the base of the cake pan to detach the cake completely.
Cake Decoration:
- In a medium sized bowl, using a handheld electric mixer, beat the heavy cream together with the sugar and blueberry puree to stiff peaks.
- Transfer about 40g of cream to a piping bag fitted with a Bismarck piping nozzle.
- The rest of the cream is transferred to another piping bag fitted with a piping nozzle of your choice (I used Wilton 6B), to decorate the top of the cake.
- Trim the top part of the cake (the wider side), and invert it over a serving plate.
- Using a thick wooden skewer, make deep holes at the top part of the cake, and pipe the cream into the holes.
- Pipe the decorations with the remaining cream.
Store the cake refrigerated, in an airtight container, for up to 5 days.
