Sift together flour, baking powder, and sugar in a bowl. Make a well in the center and add oil, water, and vanilla without mixing.
Beat the egg whites stiffly with the cream of tartar.
Combine the dry and liquid ingredients, mixing quickly with electric beaters.
Gently fold the beaten egg whites into the mixture, mixing delicately from bottom to top.
Pour half of the batter into the ungreased chiffon cake pan, add half of the blueberries, then the rest of the batter and the remaining blueberries.
Bake in a static oven at 160°C or a fan oven at 150°C for 45-50 minutes. Perform the toothpick test before removing from the oven.
Invert the pan and let it cool. Detach the cake from the pan with a spatula and serve with powdered sugar.
26 cm chiffon cake pan
The Blueberry Angel Cake can be stored under a glass dome or in a cake carrier for up to 4 days.
Ideal for breakfast or snack, soft and moist, perfect for the whole family.
Italia, Toscana
| Energy (kcal) | 200.95 |
| Carbohydrates (g) | 26.64 |
| of which Sugars (g) | 15.77 |
| Fat (g) | 6.15 |
| of which Saturates (g) | 0.8 |
| Protein (g) | 5.03 |
| Fiber (g) | 0.72 |
| Sale (g) | 0.17 |
