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Strawberry Chiffon Cake

Strawberry Chiffon Cake
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Indulge in the delightful lightness of our Strawberry Chiffon Cake, a perfect dessert that combines airy chiffon sponge layers with a luscious whipped cream topping and fresh strawberries. This cake is not only visually stunning but also offers a delightful balance of sweetness and freshness, making it an ideal treat for any occasion—whether it’s a birthday celebration or an afternoon tea. Easy to make and versatile in decoration, this strawberry chiffon cake will surely impress your guests and satisfy your sweet cravings!

Ingredients

Scale
  • 5 large egg whites
  • 1/4 teaspoon cream of tartar
  • 120 g granulated sugar (divided)
  • 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
  • Fresh strawberries (diced and whole for decoration)

Instructions

  1. Preheat your oven to 175°C (350°F) and lightly grease two 6-inch round cake pans.
  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; set aside.
  3. In another bowl, whisk together egg yolks, milk, oil, and vanilla until combined.
  4. Sift together flour, baking powder, and remaining sugar in a separate bowl.
  5. Fold dry ingredients into the egg yolk mixture, then gently fold in the egg whites until no streaks remain.
  6. Divide batter between prepared pans and bake for about 25 minutes or until a toothpick comes out clean.
  7. Cool cakes in pans for 10 minutes before transferring to a wire rack.
  8. Whip heavy cream with powdered sugar and vanilla until soft peaks form.
  9. Once cooled, layer each cake with whipped cream and diced strawberries; top with more whipped cream and whole strawberries.

Nutrition

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