Summer Fruit Chiffon Cake

This is such an easy-get-together cake. Perfect for a summer backyard party with a big group of friends. Most importantly, it’s really easy to put together. Not a baker? No problem. The thing is you don’t even need a cake pan to bake this cake. I bet you do have a glass casserole dish, don’t you?

The beauty of this cake, besides its simplicity, is its versatility. The base could be this chiffon cake, butter pound cakesponge cake or even buttermilk cake. Then cover it with a layer of pillowy whipped cream. And then the fruits , which you are required to go really wild. Berries, stone fruits, cherries… Just make it as colourful and cheerful as you can, because the moment you serve the cake, you will automatically look this colourful and cheerful too. And everybody will love you.

Ingredients (one 9×13-inch cake):
Chiffon Cake
1 1/4 cups cake flour
1/2 tablespoon baking powder
1/2 teaspoon salt
3 eggs, separated, room temperature
1/2 cup granulated sugar
1/4 cup canola oil
1/4 cup milk
1 teaspoon vanilla extract
1 cup heavy cream
2 tablespoons powder sugar
1/2 cup fresh strawberry halves
1/2 cup fresh blueberries
1/2 cup fresh nectarine slices

To prepare the cake, preheat oven to 350F. Grease a 9×13-inch baking pan, and line the bottom with parchment paper.
In a large bowl, sift the flour, baking powder and salt. Set aside.
In a bowl of a standing mixer with a whisk attachment, beat egg whites on medium speed until foamy. Add 2 tablespoon sugar and continue beating until stiff peaks form. Scrape the meringue in another bowl. Set aside.
In the same bowl, mix flour mixture, egg yolks, oil, milk, vanilla and the remaining sugar until smooth. About 3 minutes.
Fold in half of the meringue into the batter. Then fold in the rest of the meringue into the batter until just incorporated. Pour batter into the prepared pan. Use a spatula to level the top.
Bake for 35 to 40 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for about 10 minutes before inverting on rack. Let cool completely before frosting.
Beat the heavy cream and powdered sugar until stiff peaks form. Spread over the cooled cake, then top with the fruits.
Refrigerate until serving. If desired, sprinkle powdered sugar on top of the fruits before serving.


  1. Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

  2. Love your photos and this great use of fresh berries and fruit. Just wondering, is there a liquid missing from the recipe? I used this recipe this weekend and before adding the egg whites, the mixture was doughy. so i added some liquid and it turned out pretty well. just wondering if that’s how it’s supposed to be. thank you for the inspiration :]

    1. Thanks, Julie. I’ve been using the recipe all along. Maybe next time I will try to add some milk or something. Maybe the cake will become more tasty. Thanks for the heads up.

  3. Thank you again! :)
    Do you think around 25 minutes would be good to bake? I’ve never made cake before so I apologize before all the questions haha

    1. Hi Taylor, I should’ve told you about the baking time. I would start checking at 20-minute mark. Then keep checking every 5 minutes.

  4. Could this be baked with 9 inch round cake pans? If so, how many and how long should I bake them for? Thanks!

    1. Hi Taylor, yes you can bake the cake in whatever pan you have. You will probably have 2 layers of 9-inch cake. :)

  5. LOVE LOVE this recipe! So easy! Just wonderful if it will go fine with white cake mix? I know I sound super lazy, but i promise I will make the whipped cream. LOL!

    1. Yes, Olivia, in fact you could basically use any cake base you prefer, even from a cake mix one. :)

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