Chiffon cake with strawberries and cream

Chiffon cake with strawberries and cream

Based on 32 ratings

Difficulty

Hard 💪

Preparation

60 min

Baking

50 min

Resting

60 min

Ingredients

2Servings
46⅔ g
all-purpose flour
66⅔ g
sugar
tsp
baking powder
tsp
salt
20⅞ ml
safflower oil
1⅛
egg yolks
egg whites
30 ml
milk
tsp
cream of tartar
vanilla bean (seeds)
150 g
strawberries
tbsp
lemon juice
79⅛ ml
heavy cream (cold)
20⅞ g
confectioners’ sugar
tsp
salt
confectioners’ sugar for serving
fresh berries for serving
MetricImperial

Utensils

oven, large bowl, whisk, standing mixer or hand mixer with beaters, rubber spatula, tube pan, bottle, cutting board, knife, paring knife, serrated knife, standing mixer or hand mixer, cake plate or platter, sieve

How-To Videos

how-to-prepare-berries

How to prepare berries

how-to-scrape-a-vanilla-bean

How to scrape a vanilla bean

how-to-separate-eggs

How to separate eggs

how-to-whip-cream

How to whip cream

Nutrition per serving

Cal456
Fat27 g
Protein9 g
Carb43 g
  • Step 1/14

    Preheat oven to 160°C/325°F.  Whisk together flour, baking powder, parts of the sugar and salt.
    • 46⅔ g all-purpose flour
    • tsp baking powder
    • 25 g sugar
    • tsp salt
    • oven
    • large bowl
    • whisk

    Preheat oven to 160°C/325°F. Whisk together flour, baking powder, parts of the sugar and salt.

  • Step 2/14

    In a large bowl, whisk together oil, egg yolks, and milk.
    • 20⅞ ml safflower oil
    • 1⅛ egg yolks
    • 30 ml milk
    • large bowl
    • whisk

    In a large bowl, whisk together oil, egg yolks, and milk.

  • Step 3/14

    Whisk flour mixture into egg mixture.
    • whisk

    Whisk flour mixture into egg mixture.

  • Step 4/14

    Beat egg whites with a standing mixer until frothy. Add cream of tartar and vanilla seeds. Beat for approx. 5 min. until soft peaks form.
    • egg whites
    • tsp cream of tartar
    • seeds of a vanilla bean
    • standing mixer or hand mixer with beaters

    Beat egg whites with a standing mixer until frothy. Add cream of tartar and vanilla seeds. Beat for approx. 5 min. until soft peaks form.

  • Step 5/14

    Gradually add parts of the sugar to the egg whites, beating until stiff, glossy peaks form.
    • 25 g sugar

    Gradually add parts of the sugar to the egg whites, beating until stiff, glossy peaks form.

  • Step 6/14

    Whisk one third of the egg-white mixture into batter. Gently, but thoroughly, fold in remaining egg-white mixture with a spatula.
    • rubber spatula

    Whisk one third of the egg-white mixture into batter. Gently, but thoroughly, fold in remaining egg-white mixture with a spatula.

  • Step 7/14

    Transfer batter to tube pan. Bake until top of the cake springs back when touched, approx. 50 - 55 min.
    • oven
    • tube pan
    • rubber spatula

    Transfer batter to tube pan. Bake until top of the cake springs back when touched, approx. 50 - 55 min.

  • Step 8/14

    Let cool upside down (over a bottle or tube pan feet) for 1 hour.
    • bottle

    Let cool upside down (over a bottle or tube pan feet) for 1 hour.

  • Step 9/14

    While the cake is baking and cooling, hull and halve the strawberries. Combine strawberries, parts of the sugar, lemon juice, and salt. Let sit for 1 hour. Stir occasionally.
    • 16⅔ g sugar
    • 150 g strawberries
    • tbsp lemon juice
    • tsp salt
    • cutting board
    • knife

    While the cake is baking and cooling, hull and halve the strawberries. Combine strawberries, parts of the sugar, lemon juice, and salt. Let sit for 1 hour. Stir occasionally.

  • Step 10/14

    Slide a paring knife around edges of tube and side of pan. Carefully release the cake. Cut cake horizontally into 3 layers with a serrated knife.
    • paring knife
    • serrated knife

    Slide a paring knife around edges of tube and side of pan. Carefully release the cake. Cut cake horizontally into 3 layers with a serrated knife.

  • Step 11/14

    Just before assembling, beat cream and confectioners’ sugar until medium peaks form with a standing mixer or hand mixer.
    • 79⅛ ml heavy cream
    • 20⅞ g confectioners’ sugar
    • standing mixer or hand mixer

    Just before assembling, beat cream and confectioners’ sugar until medium peaks form with a standing mixer or hand mixer.

  • Step 12/14

    Transfer bottom layer to a cake plate or platter. Spread with half the berries and drizzle with juices. Spread half the whipped cream over berries, then top with middle cake layer.
    • cake plate or platter

    Transfer bottom layer to a cake plate or platter. Spread with half the berries and drizzle with juices. Spread half the whipped cream over berries, then top with middle cake layer.

  • Step 13/14

    Spread with remaining berries and whipped cream. Top with remaining cake layer.

    Spread with remaining berries and whipped cream. Top with remaining cake layer.

  • Step 14/14

    Refrigerate cake for 1 hour. Sprinkle with confectioners' sugar and serve with fresh berries.
    • confectioners' sugar for serving
    • fresh berries for serving
    • sieve

    Refrigerate cake for 1 hour. Sprinkle with confectioners' sugar and serve with fresh berries.

  • Enjoy your meal!

    Chiffon cake with strawberries and cream

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