Description

Indulge in the light and airy delight of Strawberry Chiffon Cake, a dessert that beautifully merges fluffy chiffon sponge with the natural sweetness of fresh strawberries. This cake is perfect for any celebration or simply to brighten your day, showcasing layers that are both tender and creamy. With its stunning presentation and refreshing flavor, it’s sure to impress your guests at gatherings or special occasions. Easy to make and versatile, this recipe allows for customization with various fruits or toppings, making it a delightful addition to your dessert repertoire.

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
More whole or halved strawberries for decoration
6 large strawberries (diced)

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Instructions

Preheat oven to 170°C (340°F). Grease and line two 6-inch round cake pans with parchment paper.
In a bowl, whip egg whites with cream of tartar until soft peaks form. Gradually add 100g sugar until stiff peaks form.
In another bowl, whisk egg yolks, milk, oil, and vanilla until smooth.
Sift together cake flour, baking powder, and remaining sugar; fold into yolk mixture.
Gently fold in whipped egg whites in batches until no streaks remain.
Pour batter evenly into prepared pans; bake for about 25 minutes until a toothpick comes out clean. Cool before transferring to wire racks.
Whip cream with powdered sugar and vanilla until soft peaks form.
Assemble by layering chiffon cakes with whipped cream and diced strawberries; decorate the top as desired.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 18g
Sodium: 45mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: <1g
Protein: 4g
Cholesterol: 95mg