Print

Strawberry Chiffon Cake

Strawberry Chiffon Cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful experience of making a Strawberry Chiffon Cake, a perfect dessert for any occasion! This cake boasts an incredibly light and airy texture, complemented by the natural sweetness of fresh strawberries and rich whipped cream. Whether it’s a birthday celebration or a casual afternoon treat, this elegant dessert is sure to impress your guests. With its fluffy layers that melt in your mouth, every bite of this chiffon cake is a testament to culinary bliss. Easy to make and visually stunning, it promises not only to satisfy your sweet tooth but also to be the centerpiece of your dessert table.

Ingredients

Scale
  • 5 large egg whites
  • 1/4 teaspoon cream of tartar
  • 120 g granulated sugar (divided into 100g and 20g)
  • 5 large egg yolks
  • 60 g milk
  • 50 g oil
  • 1 teaspoon vanilla extract
  • 100 g cake flour
  • 1 teaspoon baking powder
  • 400 g heavy cream (cold)
  • 40 g powdered sugar
  • 6 large strawberries (diced, plus more whole or halved strawberries for decoration)

Instructions

  1. Preheat your oven to 325°F (160°C) and prepare two 6-inch round cake pans.
  2. In a mixing bowl, beat the egg whites with the cream of tartar. Gradually add in 100g of granulated sugar, continuing to beat until stiff peaks form.
  3. In another bowl, whisk together the egg yolks, milk, oil, and vanilla extract. Mix well until combined.
  4. Sift together the cake flour, remaining 20g of sugar, and baking powder. Gradually fold this dry mixture into the wet ingredients until just combined.
  5. Carefully fold in one-third of the beaten egg whites into the batter to lighten it. Then gently fold in the remaining egg whites until no white streaks remain.
  6. Pour equal amounts of batter into prepared 6-inch round cake pans. Bake for about 25 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely before removing from pans.
  7. In a chilled bowl, beat the cold heavy cream, adding in powdered sugar and vanilla extract gradually until soft peaks form.
  8. Once cooled, layer each chiffon cake with whipped cream and diced strawberries between them. Frost the top and sides with remaining whipped cream. Decorate with whole or halved strawberries on top for an eye-catching finish.

Nutrition

Find it online: https://recipesbypenelope.com/strawberry-chiffon-cake/