Chiffon cake with strawberries and cream

Based on 28 ratings
Martha Stewart

Martha Stewart

www.marthastewart.com

Chairwoman, Martha Stewart Living Omnimedia

Difficulty

Hard 💪
60
min.
Preparation
50
min.
Baking
60
min.
Resting

Ingredients

Servings:-12+
280 g all-purpose flour
400 g sugar
2½ tsp baking powder
½ tsp salt
125 ml safflower oil
egg yolks
egg whites
180 ml milk
½ tsp cream of tartar
vanilla bean (seeds)
900 g strawberries
1 tbsp lemon juice
475 ml heavy cream (cold)
125 g confectioners’ sugar
¾ tsp salt
confectioners’ sugar for serving
fresh berries for serving
Metric
Imperial

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

Nutrition per serving

Cal
456
Protein
9 g
Fat
27 g
Carb
43 g
  • Step 1/14

    Preheat oven to 160°C/325°F.  Whisk together flour, baking powder, parts of the sugar and salt.
    • 280 g all-purpose flour
    • 2½ tsp baking powder
    • 150 g sugar
    • ½ 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.
    • 125 ml safflower oil
    • egg yolks
    • 180 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
    • ½ 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.
    • 150 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.
    • 100 g sugar
    • 900 g strawberries
    • 1 tbsp lemon juice
    • ¼ 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.
    • 475 ml heavy cream
    • 125 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.