What is the difference between a sponge cake and a chiffon cake?

A sponge cake uses only eggs (no fat) for structure and has a springy texture. Unlike traditional sponge cakes, this blueberry chiffon cake is made with oil and whipped egg whites—oil ensures it stays tender and moist even when cold, while the whipped egg whites give it that light, cloud-like texture. It’s the best of both worlds—rich and light.

What is so special about chiffon cake?

Chiffon cake stands out because it’s incredibly soft, tender, and flexible. Unlike butter cakes, it doesn’t harden in the fridge, and unlike sponge cakes, it doesn’t dry out as quickly. This makes it perfect for layered cakes like our blueberry chiffon cake, where moisture and fluffiness are key.

What is the best frosting for a chiffon cake?

Whipped cream frosting is ideal—it’s light, airy, and matches the soft texture of chiffon perfectly. In this recipe, we fold real blueberry compote into whipped cream, creating a naturally flavored frosting that doesn’t overpower the cake. Buttercream is too heavy; stick with whipped cream for the best result.

Can you add blueberries to a sponge cake?

Yes, but there’s a risk they’ll sink unless you coat them in flour. The great thing about a blueberry chiffon cake recipe is that we use the berries in a compote instead. It delivers more flavor, better color, and no sunken fruit! You can also explore layered blueberry options like my Blueberry Coffee Cake Recipe for a more rustic approach.

Blueberry Chiffon Cake – Ultimate Gluten-Free Delight

Name: Blueberry Chiffon Cake Recipe
Prep time: 30 min
Cook time: 27 min
Total time: 1 h
Cuisine: American
Ingredients: 5 eggs, separated; ½ tsp cream of tartar; 100g granulated sugar; 60ml neutral oil; 80ml milk (dairy or non-dairy); 1 tsp vanilla extract; 90g gluten-free cake flour; 1 tsp baking powder; 250g frozen blueberries; 2 tbsp sugar (for compote); 2 tbsp water; 300ml heavy cream; 2 tbsp powdered sugar; 1 tsp vanilla extract

Description

This gluten-free blueberry chiffon cake features airy sponge layers, homemade blueberry compote, and light whipped blueberry cream frosting.

Ingredients

Scale

5 eggs, separated

½ tsp cream of tartar

100g granulated sugar

60ml neutral oil

80ml milk (dairy or non-dairy)

1 tsp vanilla extract

90g gluten-free cake flour

1 tsp baking powder

250g frozen blueberries

2 tbsp sugar (for compote)

2 tbsp water

300ml heavy cream

2 tbsp powdered sugar

1 tsp vanilla extract

Instructions

1. Simmer blueberries, sugar, and water for 15 minutes to make compote. Cool completely.

2. Preheat oven to 350°F. Line 3x 6-inch pans (bottoms only).

3. Whip egg whites with cream of tartar to stiff peaks, adding sugar gradually.

4. Mix yolks, milk, oil, and vanilla. Sift in flour and baking powder. Combine until smooth.

5. Fold meringue into yolk batter in 3 parts.

6. Divide batter into pans and tap gently. Bake 25–27 minutes.

7. Cool upside down on a rack. Release cakes once fully cool.

8. Whip cream with powdered sugar and vanilla. Fold in cooled compote.

9. Layer cakes with cream and extra compote. Frost and decorate with blueberries.

10. Chill before slicing. Serve slightly cold or room temperature.

Notes

Use only gluten-free cake flour blends designed for sponge cakes.

Cool compote fully before adding to cream to prevent deflating.

Prep Time: 30 minutes
Cook Time: 27 minutes
Category: Cakes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 18g
Sodium: 55mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 2g
Protein: 4g
Cholesterol: 105mg

Keywords: blueberry chiffon cake, gluten-free blueberry cake