Blueberry Lemon Cream Cheese Chiffon Cake

Cakes -

Blueberry Lemon Cream Cheese Chiffon Cake


120g Egg yolks
120g Sunny Farms Cake Oil
170g Water
2 tsp Vanilla extract
30g Lemon juice
1 tsp Lemon zest
100g Sugar
200g Swiss Valley Cream Cheese
300g Cake flour
3 tsp Baking powder
1 tsp Baking soda
1/2 tsp Salt

180g Egg whites
100g Sugar


300g DLA Blueberry
8g Unflavored Gelatin
15g Water
2 tsp Lemon zest


200g  Master Martini Whipping Cream



  1. Combine the oil, egg yolk, lemon juice and lemon zest, vanilla and water in a mixing bowl and whisk to incorporate.
  2. Whisk in 100 grams of sugar.
  3. Add melted cream cheese to the egg yolk mixture and whisk until ribbon stage.
  4. Fold in baking powder, salt and cake flour.
  5. Whip the egg whites till they form soft peak.
  6. Gradually add remaining sugar, continue whipping until medium peaks form.
  7. Fold the egg whites into the flour mixture.
  8. Divide the cake batter into two 6 inch cake pans.
  9. Bake at 170˚C till firm and springs back to the touch.

For the topping:

  1. Bloom and melt the gelatin over a boiler or microwave.
  2. Mix gelatin and DLA La Fruta Blueberry until well combined.
  3. Pour mixture in a dome shaped mold and chill to set.
  4. Set aside.


You may watch the live demo here! 👇

Blueberry Lemon Cream Cheese Chiffon Cake Live Demo