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

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★★★★★

4.6 from 68 reviews

This Classic Chiffon Cake is a light, airy dessert perfect for any occasion. Made with cake flour, fresh eggs, and a splash of oil and milk, it combines the richness of cream cheese whipped cream and fresh berries for a delightful finish. The delicate texture comes from carefully folding meringue into the batter, then baking it to golden perfection in a tube pan. This recipe offers a luscious, fluffy cake that is moist yet tender and easily dressed up with a luscious cream cheese topping.

Ingredients

Scale

Cake Batter

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

  • 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

Garnish

  • fresh berries

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 this mixture aside for later.
  2. Make Meringue: In a large bowl with a handheld or stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar on medium-high speed until they become light and foamy, about 2 minutes. Slowly add the remaining 1/2 cup (100g) sugar while mixing. Increase to high speed and whip until stiff, glossy peaks form, about 5 minutes. Set aside carefully to maintain volume.
  3. Combine Wet Ingredients: Using another large bowl and the mixer, beat the egg yolks, whole milk, oil, and vanilla bean paste or extract on medium-high speed until the mixture is pale and frothy, approximately 2 minutes.
  4. Mix Batter: Sift the dry ingredient mixture into the egg yolk mixture. Whisk gently to combine everything evenly. Then fold half of the meringue into this batter using a spatula, working carefully to maintain the aeration. Fold in the remaining meringue until the batter is light and fluffy.
  5. Prepare Pan and Bake: Pour the batter into an ungreased 10-inch tube pan, smoothing the surface. Bake in a preheated oven at 325°F (163°C) for 45–55 minutes, until the cake springs back when pressed lightly and a toothpick inserted near the center comes out clean. Our tests showed about 50 minutes baking time.
  6. Cool Cake Upside Down: Immediately invert the cake pan onto a cooling rack and leave it upside down until completely cool. Once cooled, run a thin knife around the edges to loosen the cake, then gently tap the pan to release it.
  7. Make Cream Cheese Whipped Cream (Optional): In a clean bowl, beat the softened cream cheese on medium speed until smooth (about 1 minute). Add confectioners’ sugar and vanilla paste or extract and continue beating until completely smooth with no lumps. Add a few tablespoons of cold heavy cream and beat until loosens. With mixer on low speed, gradually add the remaining heavy cream and increase speed to medium-high. Whip until medium peaks form, roughly 3 minutes. Spread or pipe this frosting over the cooled cake and garnish with fresh berries.
  8. Serve and Store: Slice the cake and serve immediately. Store leftover cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. If topped with cream cheese whipped cream, always store refrigerated.

Notes

  • Use room temperature eggs and milk for best volume and smooth batter.
  • Do not grease the tube pan so the cake can climb the sides and rise properly.
  • Folding in the meringue should be done gently to maintain the airy texture.
  • Make sure the cream cheese is softened completely to avoid lumps in frosting.
  • Cheesecake whipped cream can be stored separately and added just before serving to keep cake fresh.
  • This chiffon cake is best eaten within a few days for optimal freshness.

Keywords: Classic Chiffon Cake, Light Cake, Cream Cheese Whipped Cream, Airy Cake, Dessert Cake, Tube Pan Cake

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