Vanilla Chiffon Cake with Blackberries

IMG_9173My mum was reading through some old recipes from her grandmother and decided to try a few out. She chose gingerbread and I chose the vanilla chiffon. There’s something lovely and welcoming about a chiffon cake, soft and light and a good match for a strong fruit filling. So i made a blackberry jam type filling and topped it with a vanilla bean icing. A lovely cake passed down through generations, we shall continue to enjoy it.



1 cup flour

1/3 cup sugar

1 1/2 tsp baking powder

4 eggs (separated)

1/3 cup cold water

1/4 cup oil


Preheat oven to 180˚C

Sift flour, sugar and baking powder

Make a well and add the egg yolks, water and oil. Beat until smooth

In a separate bowl whisk the egg whites until stiff

Pour the egg/flour mix over the whites and gently fold until just combined

Bake in prepared tine for 30-35 minutes



500g blackberries

1/4 cup sugar

1/4 cup water

1 tsp vanilla


Combine all the ingredients in a saucepan and boil until thick and jam like

Allow to cool before filling the cake



50g butter

75g cream cheese

250g icing sugar

1 tsp vanilla bean paste


beat butter until pale

Add the cream cheese, half of the icing sugar and the vanilla bean paste and slowly beat until combined

Add the rest of the icing sugar and beat until fluffy





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