Blueberry Curd Buttermilk Chiffon Cakes with Buttermilk Whipped Cream
Prep time :
Bake/Cook time :
5 mini cakes
- 1 cup blueberries (fresh or frozen)
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/4 cup (1/2 stick) unsalted butter
- 3 large eggs, lightly beaten
- 1/2 teaspoon lemon zest (about 1/2 small lemon)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon pure almond extract
Buttermilk Chiffon Cake
- 7 large eggs, separated and at room temperature
- 1 teaspoon cream of tartar
- Divided, 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
- 1 1/2 teaspoons fresh lemon zest (about 1 1/2 small lemons or 1/2 large lemon)
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/2 cup canola oil
- 3/4 cup buttermilk
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon pure almond extract
Buttermilk Whipped Cream
- 1/2 cup heavy whipping cream, chilled
- 1/4 cup buttermilk, chilled
- 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
- 1 cup fresh blueberries, for serving
- Make and chill curd: Put blueberries in a saucepan and cook over low heat until blueberries are very soft, about 10 minutes. Press mixture through a fine mesh sieve, then return liquid to saucepan on medium low heat. Add the sugar, butter, eggs, lemon zest, salt and almond extract, stirring constantly until mixture is thickened, about 5 minutes. Watch carefully so that mixture does not curdle. Remove from heat, let cool to room temperature, then transfer to a bowl and cover by pressing a piece of plastic wrap over the surface to prevent a skin from forming. Chill 2 hours or overnight.
- Make cake: Position a rack in center of oven, then preheat oven to 325° F. Lightly spray an 11x17-inch jelly roll pan with cooking spray, line with parchment paper, then spray again. Set aside.
- In a large, very dry and clean mixing bowl, beat egg whites with cream of tartar on medium speed until foamy. Slowly add 1/2 cup of sugar, increase speed to high and continue beating until stiff, glossy peaks form. Set aside.
- In a clean large bowl, blend remaining 1 cup of sugar and lemon zest together with your fingers until fragrant. Whisk in flour, baking powder and salt. In a separate bowl, beat together canola oil, buttermilk, egg yolks, vanilla extract and almond extract until pale yellow. Pour wet ingredients over dry ingredients and beat on medium speed until batter is well combined, about 3 minutes.
- With a rubber spatula, gently but quickly fold the whipped egg whites into the batter. Pour the batter into prepared pan, smooth top, then bake for 21 to 24 minutes, until cake is golden, springs back lightly when touched and a toothpick inserted in center comes out clean. Let cool completely. The cake may pull away from the sides of pan a bit as it cools.
- Cut and assemble cake: With a 3-inch biscuit cutter, cut cooled cake into 15 circles, then place circles on a second baking sheet lined with parchment paper. Place pan in fridge for 10 minutes to ensure cakes are completely chilled.
- Meanwhile, make buttermilk whipped cream: Beat together cream and buttermilk until foamy. Gradually add sugar, beating until soft peaks form (do not over beat, or the whipped cream will become butter-like).
- Assemble cakes: Place one circle, bottom side up, onto a serving plate. Top with a spoonful of blueberry curd, then a second cake layer also placed bottom-side up, another spoonful of blueberry curd, then a final cake layer placed bottom side down. Repeat with 4 remaining cakes. Top with buttermilk whipped cream and fresh blueberries. Chill until ready to serve.
IMPERIAL SUGAR INSIGHT
Recipe developed for Imperial Sugar by Erin Clarke @WellPlated.
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