Chiffon Cake with Berry Sauce

How To Make Chiffon Cake with Berry Sauce

For Chiffon Cake

1. Preheat to 160°C (320°F).
2. Do not grease the chiffon cake pan.
3. In a large bowl, whisk together flour, ¾ cup sugar, baking powder, and salt.
4. In another bowl, whisk together egg yolks, oil, water, and vanilla.
5. Add to the dry ingredients and mix until smooth.
6. In a separate bowl, beat egg whites and cream of tartar until foamy.
7. Gradually add the remaining ¼ cup sugar and continue beating until stiff peaks form.
8. Gently fold the whipped egg whites into the batter in three additions, using a spatula to maintain the airy texture.
9. Pour the batter into an ungreased chiffon cake pan.
10. Bake for 50-55 minutes until golden and a skewer comes out clean.
11. Immediately invert the pan and let the cake cool completely before unmolding.
12. Serve: Slice and enjoy as is, or dust with icing sugar for a finishing touch.

Berry Sauce:

1. In a saucepan, combine the mixed berries, sugar, and lemon juice over medium heat.
2. Cook for 5-7 minutes until the berries soften and release their juices.
3. If you’d like a thicker sauce, mix cornstarch with a little water and add to the berries, stirring until thickened.
4. Let the sauce cool slightly and drizzle over the chiffon cake before serving.