Description
Experience the light and airy delight of Strawberry Chiffon Cake, a perfect centerpiece for any celebration or casual gathering. This delightful dessert features fluffy layers of chiffon sponge, enriched with fresh strawberries and topped with luscious whipped cream. Its unique texture and vibrant flavors make it a crowd favorite, impressing family and friends alike. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this cake is sure to add a touch of elegance to your dessert table.
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)
- More whole or halved strawberries for decoration
Instructions
- Preheat oven to 325°F (160°C) and grease three 6-inch round cake pans.
- In one bowl, whip egg whites with cream of tartar until stiff peaks form. Gradually add in 100 g sugar.
- In another bowl, whisk together egg yolks, remaining sugar, milk, oil, and vanilla until combined.
- Sift flour and baking powder; fold into the yolk mixture.
- Gently fold in whipped egg whites until no streaks remain.
- Divide batter among pans and bake for about 25 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes before transferring to a cooling rack.
- Whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Once cooled, layer cake with whipped cream and diced strawberries.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 22g
- Sodium: 75mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg