Strawberry Chiffon Cake. Why is Chiffon Cake the best base for Strawberry Tall Cake? Because a chiffon cake is a type of sponge cake, the soft, spongy cake will absorb lots of delicious strawberry juice. Strawberry Chiffon Shortcake Recipe & Video.
This light and luscious cake, along with fresh strawberries, is a "berry good" dessert to serve at a church ice cream social. Strawberry Chiffon Shortcake Adapted from The Joy of Cooking. Chiffon cakes are known for having the richness of butter pound cakes but the lightness of angel food cakes. You can have Strawberry Chiffon Cake using 7 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Strawberry Chiffon Cake
- You need 250 gr of fresh strawberry.
- Prepare 7 of large egg yolks.
- You need 70 ml of canola oil.
- You need 1/2 tsp of salt.
- Prepare 140 gr of all purpose flour.
- You need 7 of large egg whites.
- It’s 140 gr of sugar.
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. strawberry chiffon cake Recipe in English is an easy and traditional cooking recipe to prepare at home. It provides you an awesome taste of Cake Recipes. This strawberry chiffon cake is a light, airy cake that is packed with strawberries.
Strawberry Chiffon Cake step by step
- 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..
The airy texture comes from egg whites that are beaten to stiff peaks before going into the batter. Her winning dessert is a version of this Lemon Chiffon Cake with Strawberry Frosting that she bakes on Mother's Day. "It's my mom's favorite because she loves lemon and strawberry," Rebecca says. A perfect cake to celebrate springs arrival. Chiffon cakes are generally made with flour, eggs, sugar, and oil. The whipped egg whites provides the cake with much of its leavening, with the help of a tiny bit of baking powder.
