Ingredients:

  • 2 1/4 cups (280g) cake flour, sifted
  • 1 1/2 cups (300g) granulated sugar, divided
  • 1 tbsp (10g) baking powder
  • 1 tsp (5g) salt
  • 1/2 cup (120ml) vegetable oil
  • 6 large (300ml) egg yolks, room temperature
  • 3/4 cup (180ml) room temperature water
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (225g) fresh blueberries
  • 1 tbsp (8g) cake flour (for coating)
  • 6 large (180ml) egg whites, room temperature
  • 1/2 tsp (2g) cream of tartar

Instructions:

  1. Sift the dry base. Sift the cake flour, baking powder, and half of the sugar with salt into a large bowl. Note: Sifting removes lumps and adds air.
  2. Mix the wet ingredients. Create a well in the center and whisk in the oil, egg yolks, water, and vanilla extract until the batter is smooth.
  3. Prep the egg whites. In a separate, grease free bowl, beat the egg whites and cream of tartar on medium speed until frothy.
  4. Whip to stiff peaks. Gradually add the remaining sugar, increasing the speed to high, and whip until stiff, glossy peaks form.
  5. Lighten the batter. Gently fold one third of the meringue into the yolk batter to lighten it.
  6. The final fold. Carefully fold in the remaining meringue using a 'cut and fold' motion until no white streaks remain. Note: Do not stir, or you'll pop the bubbles!
  7. Coat the berries. Toss the fresh blueberries in 1 tbsp of cake flour, then gently stir them into the batter.
  8. Bake the cake. Pour the batter into an ungreased 10 inch tube pan and bake at 325°F (160°C) for 50-55 minutes until the top springs back when lightly touched.
  9. Invert to cool. Immediately upon removing the cake from the oven, invert the pan upside down. Let it cool completely in this inverted position for 2 hours.