Mixed berry chiffon cake

This cake was inspired from my favorite Paris Baguette item, which literally is named the same thing. Back in college, I was obsessed with the mixed berry chiffon cakes that they had, and it would be my go to order there all the time. Fluffy cake with cream and fresh berries, it was always a good time. For my version, I made a chiffon cake that has blueberry puree folded through it, which is similar to what Paris Baguette sold, with berry jam, bavarian cream, and fresh berries on top to finish. I made this cake about a year ago for a cake order, and my one regret was not making a slightly larger recipe so that I could make a mini cake for myself. That being said, this cake was delicious, and I hope that you enjoy my take on it!

For the blueberry puree, I’ve opted to use frozen blueberries for two reasons – they are much more intense in flavor than fresh, and they are faster to make a puree out of. So before somebody judges me for using them, just keep that in mind. For the layering of the cake, I only use fresh blackberries between the layers, since blackberries are not being used anywhere else, and topping the cake with fresh blackberries and fresh blueberries to finish. I recommend making this cake in the summer when berries are in peak season, as they are not only a lot cheaper, but a lot tastier, especially considering that they are being used to garnish the cake with!

Makes 1 3-layer, 8-inch cake:
For the blueberry puree:
1 cup frozen blueberries
juice from 1 lemon
a pinch of salt

Puree the ingredients together. Slowly reduce on low heat, stirring constantly, for 10 minutes. Pass through a sieve and allow it to cool down before using.

For the chiffon cake:
6 egg whites
3 egg yolks
3/4 cups granulated sugar
a pinch of salt
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 cup blueberry puree
1/4 cup canola oil
1 cup all-purpose flour

Whip egg whites with 1/2 cup sugar, salt, vanilla, and baking powder, until it reaches stiff peaks. Whip the egg yolks with the remaining sugar, blueberry puree, and oil. Fold together the whites, yolks, and flour to form your batter. Pour onto a lined sheet tray and spread. Bake at 350 degrees F for 18 minutes. Cool down the cake completely before cutting out 3 8-inch circles(use the scraps to create a circle if necessary!).

For the soak:
1 cup milk
a pinch of salt
1 teaspoon vanilla extract

Mix together. Keep refrigerated.

For the vanilla bavarian cream:
1 1/2 teaspoon gelatin powder + 2 tablespoons water
1/4 cup milk
1/3 cup granulated sugar
3 egg yolks
1 teaspoon vanilla extract
1 cup heavy cream

Mix gelatin with water. Place into a pot with the milk and bring up to a simmer. Pour into a bowl with the sugar and egg yolks and whisk. Return to a pan, place on medium heat, and whisk for a further 3 minutes. Strain and bring down to room temperature. Whip cream to stiff peaks. Fold together to form your mousse.

For assembly:
Fresh blueberries and blackberries

Line an 8-inch ring mold with acetate. Place the first ring of cake(the scrappiest one) on the bottom. Pour on 1/3 of your soak. Pour in 1/3 of the bavarian cream and swirl in some of the blueberry puree. Scatter in some fresh blackberries(just the blackberries here since the cake and puree are blueberry-only and that will give it some balance) as well. Repeat for the second layer. For the third, start with the cake, soak, bavarian, and puree. Then freeze the cake solid, about 4 hours. Unmold and then garnish with the fresh blueberries and blackberries to finish.

2 Comments Add yours

  1. Freddy says:

    I prefer using a sheet tray because it guarantees an even width across all rounds of cake. That and it’ll bake much faster. Using round pans results in baking times of more than 35 minutes, and then the cooling process would also be significantly longer as a thicker chiffon sponge would need more time to set before you can attempt to unmold!


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