Vanilla Chiffon Cake with Fresh Fruit and Whipped Cream

With everyone home right now and birthdays and celebrations are still happening, you might be forced to bake your own cake. If that is the case then this recipe for vanilla chiffon cake is the one to pick. Chiffon cakes are one of my favorites because they are easy to make and the texture of them is basically like a sponge. A slight difference from chiffon cakes and others is that it uses oil, it also uses the combination of a sponge cake with the addition of baking powder. Whenever you make a sponge cake it is usually egg yolks with a little flour and whipped egg whites folded in. No oil and no baking powder. To me this is the perfect cake because it has the lightness of a sponge cake but a little more structure of a traditional cake, to hold together the filling. This is a simple vanilla chiffon cake with berries and whipped cream topping. Here is how to make the best vanilla chiffon cake, I hope you enjoy it!

Recipe Ingredients

Chiffon Cake

1/3 cup of vegetable oil

4 egg yolks

1/2 cup water

1 tbsp of vanilla paste

7 oz of cake flour sifted

7 oz of sugar

2 tsp of baking powder

1/2 tsp salt

4 egg whites

1 pint of blueberries

6 oz of raspberries

6 oz of blackberries

2 pints of heavy whipping cream

1 tbsp of vanilla paste

1/2 cup of powdered sugar

Recipe Instructions

For the chiffon cake, Preheat oven to 350 degrees

Line 2 cake pans with parchment paper, then whip vegetable oil with egg yolks.  Add the water and vanilla.  Then combine cake flour, 1/3 of sugar, baking powder and salt.  Gradually add that to the egg yolk mixture and whip at high speed for 1 minute.  Then place in a bowl.  Whip egg whites to a foam and gradually add the remaining sugar whipping to stiff peaks.  Fold the meringue into the cake batter. Divide the batter between both pans and place in the oven.  Bake for 20 to 25 minutes until the cake is done.  Allow to the cakes to cool and then unmold.

How to make whipped cream

Simply place cream in a stand mixer and whisk on medium speed for 1 minute then add powdered sugar and vanilla. Whip until thick and stiff.  

You can trim the tops of cake if desired to make them flat. Place one of the cakes down on top of a cake stand or plate. Then add a thin layer of whipped cream on top of the cake ( alternatives is you could brush a flavored syrup to the cake or a jam if desired). Add as many berries as desired on top of the whipped cream. Then add the second layer of cake on top. Then add whipped cream on the outside and sides of the cake using a pastry spatula to create a smooth “icing”. Chill for an hour! Serve and enjoy!