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Classic Chiffon Cake with Cream Cheese Whipped Cream and Fresh Berries Recipe

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★★★★★

4.9 from 92 reviews

This Classic Chiffon Cake is a light, airy, and moist cake made with whipped egg whites folded into a delicate batter. Baked in a tube pan to perfection, it’s topped with smooth and creamy cream cheese whipped cream and garnished with fresh berries, making it an elegant and irresistible dessert for any occasion.

Ingredients

Scale

Dry Ingredients

  • 1 and 2/3 cups (200g) cake flour
  • 1 cup (200g) granulated sugar, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 6 large eggs, separated, at room temperature
  • 1/2 teaspoon cream of tartar
  • 2/3 cup (160g/ml) whole milk, at room temperature
  • 1/2 cup (113g/120ml) canola oil or vegetable oil
  • 2 teaspoons vanilla bean paste or pure vanilla extract

Cream Cheese Whipped Cream Topping

  • 3 ounces (85g) full-fat block cream cheese, softened to room temperature
  • 1 cup (240g/ml) heavy cream, cold
  • 3 Tablespoons (23g) confectioners’ sugar
  • 1/2 teaspoon vanilla bean paste or pure vanilla extract
  • Fresh berries, for garnish

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, sift together the cake flour, 1/2 cup (100g) of the granulated sugar, baking powder, and salt. Set aside to ensure even mixing and aeration.
  2. Make Meringue: Using a handheld or stand mixer with the whisk attachment, beat the egg whites and cream of tartar on medium-high speed until light and foamy, about 2 minutes. Gradually add the remaining 1/2 cup (100g) sugar while continuing to whip at high speed until stiff, glossy peaks form, approximately 5 minutes. Set aside the meringue carefully.
  3. Mix Egg Yolk Batter: In a large bowl, beat the egg yolks, whole milk, canola or vegetable oil, and vanilla bean paste or extract on medium-high speed until the mixture is pale and frothy, around 2 minutes.
  4. Combine Ingredients: Sift the dry flour mixture into the egg yolk mixture and whisk gently to combine. Add half of the meringue to this batter and fold gently with a spatula to incorporate without deflating. Carefully fold in the remaining meringue until the batter is light and fluffy.
  5. Bake: Pour the batter into an ungreased 10-inch tube pan and smooth the top evenly. Bake in a preheated oven at 325°F (163°C) for 45–55 minutes or until the cake springs back when lightly pressed and a toothpick comes out clean. The typical baking time is about 50 minutes.
  6. Cool the Cake: Immediately invert the cake pan onto a cooling rack and leave it upside down until completely cool. Run a thin knife around the edges to loosen the sides and gently tap the pan on a serving plate to release the cake.
  7. Prepare Cream Cheese Whipped Cream: Beat softened cream cheese in a large bowl until smooth and creamy (about 1 minute). Add confectioners’ sugar and vanilla bean paste or extract, and beat thoroughly to remove all lumps. Add a few tablespoons of cold heavy cream and beat until smooth. Gradually stream in the remaining heavy cream while mixing on low, then increase to medium-high speed and whip until medium peaks form, about 3 minutes.
  8. Assemble and Serve: Spread or pipe the cream cheese whipped cream onto the cooled cake using a piping tip if desired. Garnish with fresh berries. Slice and serve immediately for best texture and flavor.
  9. Storage: Store leftover cake covered at room temperature for up to 2 days or refrigerated for up to 5 days. If topped with the cream cheese whipped cream, always store the cake covered in the refrigerator.

Notes

  • Use room temperature eggs for better volume when whipping the egg whites and yolks.
  • Do not grease the tube pan; the batter needs to cling to the sides to rise properly.
  • Be gentle when folding the meringue into the batter to maintain airiness.
  • Ensure the cream cheese is fully softened before whipping to avoid lumps.
  • This cake is delicate, so use a serrated knife for slicing to preserve texture.
  • Fresh berries add a vibrant flavor and a beautiful presentation.
  • Do not overbake to keep the cake moist and tender.

Keywords: classic chiffon cake, chiffon cake recipe, light cake recipe, fluffy cake, cream cheese whipped cream, homemade chiffon cake

Find it online: https://kitchenbyclara.com/classic-chiffon-cake-with-cream-cheese-whipped-cream-and-fresh-berries-recipe/