Chiffon cake with strawberries and cream

Chiffon cake with strawberries and cream

Based on 28 ratings

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
9g
Fat
27g
Carb
43g

Step 1/14

Preheat oven to 160°C/325°F.  Whisk together flour, baking powder, parts of the sugar and salt.
  • 280 all-purpose flour
  •  tsp baking powder
  • 150 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
  • 7 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.
  • 9 egg whites
  • ½ tsp cream of tartar
  • 1 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 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 sugar
  • 900 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 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.