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Recipe Detail Page
Blackberry Glazed Sunshine Chiffon Cake
Summer 2021
A close cousin of angel food cake, chiffon gets its rich tenderness and exceptional bounce from the inclusion of egg yolks and vegetable oil. This creation has aromatic additions of olive oil, orange zest and almond extract, and it’s topped with a tangy blackberry glaze.
Serves 10
7 cold eggs, separated, plus 2 cold egg whites
1 tsp (5 mL) cream of tartar
1 1/2 cups (375 mL) granulated sugar, divided
1 tbsp (15 mL) orange zest
1/2 cup (125 mL) freshly squeezed orange juice
1/4 cup (60 mL) water
1/4 cup (60 mL) extra virgin olive oil
1/4 cup (60 mL) vegetable oil
2 tsp (10 mL) vanilla extract
1/2 tsp (2 mL) almond extract
2 cups (500 mL) cake and pastry flour (spoon and level)
2 tsp (10 mL) baking powder
3/4 tsp (4 mL) kosher salt
Blackberry Glaze (recipe follows)
Blackberries and edible flowers (optional) for garnish
Unsweetened whipped cream for serving
1. Position a rack in the lower third of the oven and preheat to 350°F (177°C). Set a 10-inch (4-L) tube pan aside.
2. In the bowl of a stand mixer, beat egg whites on medium speed until foamy, about 1 minute. Add cream of tartar and increase speed to medium-high. Gradually beat in 2 tbsp (30 mL) of the sugar and beat until stiff peaks form, 5 to 7 minutes.
3. Meanwhile, rub the remaining sugar and orange zest in a large bowl to release essential oils. Whisk in egg yolks, orange juice, water, olive oil, vegetable oil, vanilla and almond extract until smooth. Sift in flour, baking powder and salt, whisking until smooth.
4. Fold 1/3 of the meringue into batter, using a whisk, until homogeneous. Fold in the remaining meringue in thirds, using a whisk, until no streaks remain.
5. Pour batter into the pan from one side to reduce air bubbles. Run a skewer or paring knife through batter several times to eliminate air bubbles. Holding sides of the pan and using thumbs to hold down the neck, tap a few times to eliminate large air bubbles. Wait 5 seconds, allowing bubbles to reach the surface.
6. Place the pan in the bottom third of the oven; reduce temperature to 325°F (163°C) and bake until the cake is puffed, golden and firm to the touch, 60 to 70 minutes. Immediately invert pan, placing tube opening over the neck of a wine or beer bottle to suspend above counter until completely cooled, 1 1/2 to 2 hours. (There should be no trace of warmth inside the tube.)
7. Run a long palette knife around the edge of the pan bit by bit to loosen the cake, checking to ensure it releases cleanly and adjusting pressure; lift out by centre tube. Loosen cake from the bottom of the pan the same way. Place a cake plate over top and invert. Remove the bottom of the pan gently to ensure it releases cleanly.
8. Make Blackberry Glaze and spoon over the cake, letting excess run down sides. Top with blackberries and edible flowers (if using). Serve with unsweetened whipped cream.
Serves 10
BLACKBERRY GLAZE
Combine 1 cup (250 mL) blackberries, 2 tbsp (30 mL) granulated sugar and 4 tsp (20 mL) lemon juice in a small saucepan over medium heat. Bring to a boil and cook, breaking up berries with a spoon until sugar is dissolved, about 2 minutes. Strain through a fine mesh sieve placed over a bowl, pressing and scraping fruit underneath. Let cool before gradually whisking in about 1 3/4 cups (425 mL) icing sugar, adding more as needed, until thick enough to spoon over cake.
