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Strawberry Chiffon Cake

Strawberry Chiffon Cake
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Indulge in the light and airy delight of Strawberry Chiffon Cake, a perfect dessert to elevate any occasion. This fluffy cake features layers of chiffon sponge infused with fresh strawberries and creamy whipped topping, creating a treat that’s as beautiful as it is delicious. Whether you’re celebrating a birthday or enjoying a quiet afternoon at home, this cake is sure to impress with its vibrant flavors and elegant presentation. With simple ingredients and straightforward steps, you’ll have a bakery-quality dessert that leaves everyone craving more.

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
  • 1 teaspoon vanilla extract
  • 6 large strawberries (diced, plus more whole or halved strawberries for decoration)

Instructions

  1. Preheat your oven to 325°F (160°C) and lightly grease two 6-inch round cake pans.
  2. In a clean bowl, beat egg whites with cream of tartar until foamy; gradually add 100g sugar until stiff peaks form.
  3. In another bowl, whisk together egg yolks, milk, oil, and vanilla until combined.
  4. Sift together flour, baking powder, and remaining sugar; fold into the yolk mixture.
  5. Gently fold in the whipped egg whites in thirds until fully incorporated.
  6. Divide batter between prepared pans and bake for about 25 minutes or until a toothpick comes out clean.
  7. Cool in pans briefly before transferring to wire racks.
  8. Whip cold cream with powdered sugar and vanilla until soft peaks form.
  9. Once cooled, assemble layers with whipped cream and diced strawberries; decorate with additional strawberries.

Nutrition

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