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Strawberry Chiffon Cake

Strawberry Chiffon Cake
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Indulge in the delightful experience of making a Strawberry Chiffon Cake, a light and airy dessert that beautifully captures the essence of fresh strawberries. This cake is not only perfect for celebrations like birthdays and brunches but also makes for a refreshing treat on warm days. With its fluffy layers of chiffon sponge cake, complemented by luscious whipped cream and vibrant strawberries, every bite offers a blissful burst of flavor. Plus, it’s easy to prepare—ideal for both novice and seasoned bakers alike!

Ingredients

Scale
  • 5 large egg whites
  • 5 large egg yolks
  • 120 g granulated sugar (divided)
  • 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
  • Fresh strawberries (for topping and decoration)

Instructions

  1. Preheat oven to 160°C (320°F). Grease two 6-inch round cake pans and line with parchment paper.
  2. In a mixing bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add in 100g sugar until stiff peaks form.
  3. In another bowl, whisk together egg yolks, milk, oil, and vanilla until combined. Sift in cake flour and baking powder; mix until smooth.
  4. Gently fold one-third of the whipped egg whites into the yolk mixture, then fold in the remaining egg whites until no streaks remain.
  5. Divide batter between prepared pans and bake for about 25 minutes or until a toothpick comes out clean. Cool upside down on wire racks.
  6. Whip cold heavy cream with powdered sugar and vanilla until stiff peaks form.
  7. Assemble by layering chiffon cakes with whipped cream and diced strawberries, finishing with whipped cream on top and whole strawberries for decoration.

Nutrition

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