Strawberry Chiffon Cake
Equipment
Ingredients
Cake Batter
fresh strawberries (pureed)
200 g
all-purpose flour
200 g
granulated sugar
180 g
large eggs (separated)
5 pcs
vegetable oil
80 ml
whole milk
80 ml
baking powder
8 g
vanilla extract
5 ml
cream of tartar
1 g
Strawberry Filling
fresh strawberries (sliced)
300 g
granulated sugar
50 g
Whipped Cream Topping
heavy whipping cream
300 ml
powdered sugar
30 g
vanilla extract
5 ml
Instructions
Preheat oven
Preheat oven to 160°C and prepare cake pan with parchment paper.
Prepare strawberry puree
Blend fresh strawberries into smooth puree for the cake batter.
Mix dry ingredients
Sift flour and baking powder together in a bowl.
Combine wet ingredients
Mix egg yolks, oil, milk, strawberry puree, and vanilla extract until smooth.
Whip egg whites
Beat egg whites with cream of tartar until stiff peaks form.
Fold batter
Gently fold whipped egg whites into the strawberry batter in three additions.
Bake the cake
Pour batter into prepared pan and bake until springy to touch.
Cool the cake
Invert cake pan to cool completely before removing.
Prepare strawberry filling
Slice fresh strawberries and toss with sugar for filling.
Whip cream topping
Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
Assemble the cake
Split cooled cake horizontally, layer with strawberries and whipped cream.
Original recipe
Storage
Store in airtight container. Best consumed within 3 days for optimal texture.
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