Description

Indulge in the light and airy delight of Strawberry Chiffon Cake, a perfect dessert for any occasion. This cake showcases fluffy layers of chiffon sponge, enriched with fresh strawberries and luscious whipped cream. Each bite delivers a refreshing burst of strawberry flavor, making it an irresistible treat that beautifully complements celebrations or casual gatherings. With its simple preparation steps, even novice bakers can create this elegant dessert that dazzles with both taste and presentation.

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
6 large strawberries (diced, plus more whole or halved strawberries for decoration)

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Instructions

Preheat your oven to 170°C (340°F) and line the bottom of two 6-inch round cake pans with parchment paper.
In a mixing bowl, whip egg whites with cream of tartar until soft peaks form. Gradually add 100g sugar until stiff peaks form.
In another bowl, mix cake flour, baking powder, and remaining sugar. In yet another bowl, whisk together egg yolks, milk, oil, and vanilla extract until smooth.
Combine wet and dry mixtures until just blended. Gently fold in one-third of the whipped egg whites to lighten the batter, then fold in the remaining egg whites carefully.
Divide batter between pans and bake for about 25 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to wire racks.
Whip cold heavy cream with powdered sugar and vanilla until soft peaks form.
Once cakes are cool, layer them with whipped cream and diced strawberries; decorate with additional whole or halved strawberries.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: Not specified

Nutrition

Serving Size: 1 slice (approximately 85g)
Calories: 250
Sugar: 18g
Sodium: 50mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: <1g
Protein: 4g
Cholesterol: 80mg