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Strawberry Chiffon Cake

Strawberry Chiffon Cake
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Elevate your dessert game with this delightful Strawberry Chiffon Cake. This airy and light cake is a perfect blend of fluffy chiffon sponge layers infused with fresh strawberry goodness. Topped with creamy whipped cream and garnished with vibrant strawberries, it’s an elegant treat suitable for any occasion—from birthday celebrations to casual afternoon teas. Not only does it impress visually, but the refreshing flavors are sure to enchant your taste buds. Easy to make, this recipe is perfect for novice bakers looking to create something special!

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 oven to 160°C (320°F).
  2. In a mixing bowl, whip egg whites and cream of tartar until stiff peaks form. Gradually add in 100 g sugar.
  3. In another bowl, mix egg yolks, milk, oil, and vanilla until smooth.
  4. Whisk together cake flour and baking powder; fold into the yolk mixture.
  5. Gently fold in whipped egg whites in thirds until combined.
  6. Pour batter into prepared cake 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 wire racks.
  8. Whip heavy cream with powdered sugar and vanilla until soft peaks form.
  9. Layer cooled cakes with whipped cream and diced strawberries; top with more whipped cream and whole strawberries.

Nutrition

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

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