Hi everyone, Welcome to our recipe site. Today, we’re going to make a distinctive dish, strawberry chiffon cake. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Strawberry Chiffon Cake is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Strawberry Chiffon Cake is something which I have loved my entire life. They are nice and they look wonderful.
This Strawberry Chiffon Cake Sponge is a perfect birthday cake recipe. It is super fluffy and light filled with the goodness of strawberries. Berries and cream have never tasted better than when paired with fluffy A cross between a sponge cake and oil cake, this hybrid is soft and pillowy from whipped egg whites.
To begin with this particular recipe, we have to prepare a few components. You can cook strawberry chiffon cake using 7 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Strawberry Chiffon Cake:
- 250 gr fresh strawberry
- 7 large egg yolks
- 70 ml canola oil
- 1/2 tsp salt
- 140 gr all purpose flour
- 7 large egg whites
- 140 gr sugar
This cake has two layers of Chiffon Cake sandwiched together with Strawberry Compote and whipped cream. This Two Tone Strawberry Chiffon Cake is simple to make yet looks elegant enough to serve when your friends come over for high tea. If you want to make a chocolate version, swap out strawberry. Why is Chiffon Cake the best base for Strawberry Tall Cake?
Instructions to make Strawberry Chiffon Cake:
- Prepare a chiffon cake pan. DO NOT grease the pan. Preheat the oven 340°F.
- Puree the strawberries. Combine the strawberry puree with egg yolks, salt and oil in a mixing bowl. Mix in flour until the batter well combined and smooth.
- Put the egg whites in a mixing bowl. Check to make sure bowl and beaters are completely clean and dry. (The smallest trace of yolk, water, or fat can prevent the whites from obtaining maximum volume.) Beat egg whites until foamy. Gradually add in sugar (in 3 batches), beating on high speed until frothy and stiff peaks form. you can test by lifting beaters straight up from egg whites. Peaks should remain on top of the egg whites, and when bowl is tilted, mixture should not slide around.
- Gently fold (do not beat or stir so the volume is not lost) the meringue (the beaten egg whites) into egg yolk batter in 3-4 batches.
- Pour the batter into the pan. Bake for 50 - 60 minutes or until the cake is done. Check with a skewer, when it's done, the skewer will come out dry and clean.
- When the cake is done, remove from oven then invert the pan onto table until completely cooled. This is a very important step so the cake will not sink.
- Take the cake out of the pan and slice. Serve it as is or with whipped cream or ice cream. Enjoy.
Because a chiffon cake is a type of sponge cake, the soft, spongy cake will absorb lots of delicious strawberry juice. Strawberry Shortcake is probably one of the most popular and classic cakes in Japan. Cakes have such a special place in Japanese culture that we even bring them when we visit friends and family. This strawberry chiffon cake is a light, airy cake that is packed with strawberries. The airy texture comes from egg whites that are beaten to stiff peaks before going into the batter. strawberry chiffon cake Recipe
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