Strawberry Chiffon Cake
Indulge in the light and airy delight of Strawberry Chiffon Cake, a perfect dessert for any occasion! This cake showcases fresh strawberries layered between fluffy chiffon sponge and rich whipped cream, creating a refreshing treat that will impress your guests.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 5 large egg whites
- 5 large egg yolks
- 120 g granulated sugar (divided)
- 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
- Fresh strawberries for decoration
Instructions
- Preheat your oven to 160°C (320°F) and grease three 6-inch round cake pans.
- In a mixing bowl, beat egg whites until frothy, adding cream of tartar and gradually incorporating 100 g sugar until stiff peaks form.
- In another bowl, whisk together egg yolks, milk, oil, and vanilla until combined.
- Sift together cake flour and baking powder; add to the yolk mixture until just combined.
- Gently fold in one-third of the egg whites into the yolk mixture; then fold in the remaining egg whites until no streaks remain.
- Distribute batter evenly among prepared pans and bake for about 25 minutes or until a toothpick comes out clean.
- Cool cakes in their pans for 10 minutes before transferring them to a cooling rack.
- For the whipped cream, whip cold heavy cream with powdered sugar and vanilla until soft peaks form.
- Assemble by layering cakes with whipped cream and diced strawberries; top with more whipped cream and decorate with whole strawberries.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 280
- Sugar: 20g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 85mg
Find it online: https://juliataste.com/strawberry-chiffon-cake/