Imagine a dessert that’s as light as a cloud and as sweet as a summer breeze – that’s the essence of a Strawberry Chiffon Cake. This heavenly treat embodies the perfect balance of fluffy texture and the natural sweetness of ripe strawberries. Let’s explore what makes this dessert so captivating, why it has earned its place as a cherished favorite, and how you can recreate this delightful masterpiece in the comfort of your own kitchen.

 

 

What Is Strawberry Chiffon Cake?

Strawberry Chiffon Cake is a dessert masterpiece that combines the airy elegance of chiffon cake with the vibrant allure of fresh strawberries. This dessert is a celebration of simplicity and purity, where the subtle sweetness of strawberries takes center stage, harmonizing effortlessly with the soft, spongy cake layers. It’s a slice of paradise that captures the very essence of summer.

 

 

What Makes It Unique?

What sets the Strawberry Chiffon Cake apart is its ethereal lightness. It achieves this by incorporating beaten egg whites into the batter, resulting in a remarkably airy and tender crumb. The addition of real strawberry puree infuses each bite with the authentic flavor of fresh strawberries, making it a truly irresistible treat. It’s a dessert that embodies the joy of indulging in the simple pleasures of life.

 

Why People Love It So Much

People adore Strawberry Chiffon Cake for several reasons. Its delicate texture practically melts in your mouth, making it a delightful ending to any meal. The use of real strawberries gives it a refreshing and genuine taste, a far cry from artificial flavors. Its captivating appearance, with layers of soft pink cake and fluffy cream, also makes it a showstopper at any gathering.

 

Let’s Create the Magic at Home

Now, the exciting part: bringing this enchanting dessert to life in your own kitchen. In the following sections, I’ll guide you through a step-by-step recipe that ensures your homemade Strawberry Chiffon Cake is as delightful as any bakery creation. With easy-to-follow instructions and readily available ingredients, you’ll soon be savoring the heavenly sweetness of this exquisite dessert.

Prepare to embark on a culinary adventure that promises to delight your taste buds and leave a lasting impression on those you share it with. Get ready to experience the magic of Strawberry Chiffon Cake like never before.

 

 

 

Ingredients for Strawberry Chiffon Cake

For the Chiffon Cake:

1. 1 cup (130 g) cake flour
2. 1 teaspoon baking powder
3. ¼ teaspoon salt
4. ¼ cup (60 ml) canola oil
5. ½ cup + 3 tablespoons (140 g) granulated sugar
6. 1 teaspoon pure vanilla extract
7. 3 egg yolks
8. ¼ cup (60 ml) whole milk
9. 4 egg whites
10. ¼ teaspoon cream of tartar

For the Vanilla Bean Whipped Cream:

11. 2 cups heavy cream
12. 3 to 4 tablespoons granulated sugar
13. 1 teaspoon vanilla bean paste

To Assemble:

14. ⅔ cup sliced strawberries
15. 1 tablespoon granulated sugar
16. 1 ½ cups hulled and quartered strawberries

 

 

 

Ingredient Explanations:

1. Cake Flour: Cake flour is a finely milled flour with lower protein content, which results in a tender and light texture for the chiffon cake.

2. Baking Powder: Baking powder provides leavening, helping the cake rise and become fluffy.

3. Salt: A pinch of salt enhances the overall flavor of the cake, balancing the sweetness.

4. Canola Oil: Canola oil adds moisture to the cake, contributing to its softness.

5. Granulated Sugar: Sugar sweetens the cake and stabilizes the egg whites when beaten.

6. Pure Vanilla Extract: Vanilla extract infuses the cake with a delightful vanilla aroma and flavor.

7. Egg Yolks: Egg yolks provide richness and moisture to the cake.

8. Whole Milk: Whole milk adds creaminess and helps create a smooth batter.

9. Egg Whites: Beaten egg whites create air pockets in the cake, making it light and airy.

10. Cream of Tartar: Cream of tartar stabilizes the egg whites, helping them achieve a soft peak consistency.

11. Heavy Cream: Heavy cream is the base for the vanilla bean whipped cream, lending a luscious and creamy texture.

12. Granulated Sugar (Whipped Cream): Sugar sweetens the whipped cream, enhancing its flavor.

13. Vanilla Bean Paste: Vanilla bean paste provides intense vanilla flavor and tiny vanilla bean specks to the whipped cream.

14. Sliced Strawberries: Sliced strawberries are used as a topping and filling for the cake, adding a burst of fresh, fruity flavor.

15. Granulated Sugar (Assemble): Sugar is used to sweeten and macerate the sliced strawberries for a juicy and flavorful topping.

16. Hulled and Quartered Strawberries: These strawberries are also used for topping and filling, providing a fresh and vibrant element to the cake.

 

Steps to make Strawberry Chiffon Cake

Step 1: Prepare the Cake Pans

Begin by preheating your oven to 350°F (175°C). Grease the bottom of two 6-inch cake pans and line them with parchment paper. This prevents the cake from sticking. Set the pans aside.

 

Step 2: Mix the Dry Ingredients

In a bowl, whisk together the cake flour, baking powder, and salt. This dry mixture will give our cake structure and a light texture. Set it aside for now.

 

 

Step 3: Prepare the Cake Batter

Using an electric mixer (either a stand mixer or a hand mixer), combine the canola oil and most of the sugar, leaving just 1 tablespoon aside. Mix until they’re well combined. Now, add the pure vanilla extract and egg yolks. Continue mixing on medium speed for about 3 minutes until the mixture becomes pale in color. Be sure to scrape down the sides and bottom of the bowl.

 

Step 4: Incorporate the Dry Ingredients

With the mixer on low, gradually add half of the flour mixture. Mix until everything is combined. Slowly pour in the whole milk until it’s fully absorbed. Then, add the remaining half of the flour mixture and mix until everything is incorporated. Your cake batter is ready.

 

Step 5: Whip the Egg Whites

In another clean mixing bowl (make sure it’s dry), add the egg whites and a pinch of cream of tartar. Begin whisking on low speed until the egg whites start to foam. Gradually increase the speed and add the remaining tablespoon of sugar. Keep whisking until the egg whites hold medium-stiff peaks. This will make your cake light and airy.

 

 

Step 6: Combine the Batter and Egg Whites

Take about 1 cup of the whipped egg whites and gently fold them into the cake batter. This helps lighten the batter. Then, carefully fold in the rest of the egg whites until everything is well combined.

 

Step 7: Divide and Bake

Evenly divide the cake batter between the two prepared pans. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Place the pans on wire cooling racks and let them cool. Run a thin knife or spatula around the inside of the pans to release the cakes. Remove the parchment paper from the bottoms before assembling.

 

 

Step 8: Whip the Cream

For the whipped cream, start whisking the heavy cream until it begins to thicken. Add the sugar and continue whisking until soft peaks form. Then, add the vanilla bean paste and whisk until the cream holds medium peaks. Be careful not to overmix.

 

Step 9: Assemble the Cake

Toss the sliced strawberries with granulated sugar and set them aside, stirring occasionally. Trim the tops of the cooled cakes to make them flat and level. Place one layer on a cake board or serving dish. Add about 1 ¼ cups of whipped cream on top and spread it out evenly. Use the back of a spoon to create a hollow in the cream for the sliced strawberries. Spoon in the strawberries, leaving the juices behind. Top with the second cake layer.

 

Step 10: Frost and Decorate

Give the cake a thin layer of whipped cream as a crumb coat and chill it in the refrigerator for about 10 minutes. Then, frost the cake with whipped cream. Whip the remaining cream a bit more to stiffen it, and use it to pipe a shell border around the top of the cake. Finally, pile the quartered strawberries on top, and your Strawberry Chiffon Cake is ready to serve! Enjoy your delicious creation.

 

 

Nutrition Facts (Per Serving):

⦁ Calories: 320 Kcal
⦁ Carbohydrates: 29g
⦁ Protein: 3g
⦁ Fat: 22g
⦁ Saturated Fat: 12g
⦁ Polyunsaturated Fat: 1g
⦁ Monounsaturated Fat: 7g
⦁ Trans Fat: 0g
⦁ Cholesterol: 95mg
⦁ Sodium: 75mg
⦁ Potassium: 145mg
⦁ Fiber: 1g
⦁ Sugar: 19g
⦁ Vitamin A: 280 IU
⦁ Vitamin C: 20mg
⦁ Calcium: 65mg
⦁ Iron: 1mg

 

Nutrition Facts Explanation:

⦁ – Calories: The total energy content of this serving.
⦁ – Carbohydrates: The total amount of carbohydrates, including sugars and dietary fiber.
⦁ – Protein: The amount of protein in the serving.
⦁ – Fat: The total fat content, which includes saturated, polyunsaturated, and monounsaturated fats.
⦁ – Saturated Fat: The specific amount of saturated fats in the serving.
⦁ – Polyunsaturated Fat: The quantity of polyunsaturated fats present.
⦁ – Monounsaturated Fat: The monounsaturated fat content.
⦁ – Trans Fat: The amount of trans fats, which should ideally be zero.
⦁ – Cholesterol: The cholesterol content in the serving.
⦁ – Sodium: The level of sodium, a component of salt.
⦁ – Potassium: The potassium content, an essential mineral.
⦁ – Fiber: The dietary fiber is present, aiding digestion.
⦁ – Sugar: The sugar content, including natural and added sugars.
⦁ – Vitamin A: The amount of vitamin A, important for vision and immune function.
⦁ – Vitamin C: The vitamin C content, contributing to skin health and immunity.
⦁ – Calcium: The calcium level, essential for bone health.
⦁ – Iron: The iron content, important for oxygen transport in the body.

 

 

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Steps to Avoid While Preparing Strawberry Chiffon Cake

1. Rushing the Mixing Process: One common mistake is rushing the mixing process, especially when incorporating the whipped egg whites into the cake batter. Be patient and fold them in gently to maintain the cake’s light and airy texture.

2. Overmixing the Cake Batter: Overmixing can lead to a dense cake. Mix the batter just until the ingredients are combined to avoid this issue.

3. Opening the Oven Door Too Soon: Avoid opening the oven door too early while baking. Opening it can cause the cake to collapse, so wait until it’s close to being done before checking.

4. Not Testing for Doneness: Not using a toothpick or cake tester to check if the cake is done can result in undercooked or overcooked sections. Ensure it’s fully baked by inserting a toothpick into the center; it should come out clean.

5. Skipping the Cooling Stage: Skipping the cooling stage can make it challenging to remove the cake from the pan and assemble it. Let the cake cool in the pan as instructed to avoid any mishaps.

6. Using Frozen or Wet Strawberries: Using frozen strawberries without thawing them or using overly wet strawberries for the filling can make the cake soggy. Ensure the strawberries are properly prepared and drained.

7. Neglecting to Level the Cake Layers: Skipping the step of leveling the cake layers can result in an uneven and unstable cake. Trim the tops of the layers to make them flat and even before assembling.

8. Not Whipping the Cream Properly: If the whipped cream isn’t whipped to the right consistency, it can be either too runny or too stiff. Follow the instructions to achieve the perfect whipped cream texture.

9. Overloading the Cake: While it’s tempting to add a generous amount of strawberries, avoid overloading the cake with filling. This can make it difficult to assemble and cause the layers to slide.

10. Not Chilling Before Serving: Chiffon cakes benefit from some time in the refrigerator before serving. Skipping this step can result in a less firm and more challenging-to-slice cake. Refrigerate as instructed for the best results.

 

 

FAQ

Q1: What is a Strawberry Chiffon Cake?
A1: A Strawberry Chiffon Cake is a light and airy dessert made with fluffy chiffon cake layers, fresh strawberries, and whipped cream. It’s a delightful combination of soft cake and sweet, juicy strawberries.

Q2: How do I make a Strawberry Chiffon Cake at home?
A2: To make a Strawberry Chiffon Cake at home, you’ll need to prepare chiffon cake layers, slice and sweeten fresh strawberries, and whip cream. Then, assemble the layers with strawberries and cream.

Q3: Can I use frozen strawberries for Strawberry Chiffon Cake?
A3: While fresh strawberries are recommended for the best flavor and texture, you can use frozen strawberries if you thaw and drain them properly before incorporating them into the cake.

Q4: What’s the difference between chiffon cake and sponge cake?
A4: Chiffon cake and sponge cake are similar but have distinct differences. Chiffon cake contains oil and uses both whipped egg yolks and egg whites, resulting in a lighter and moister texture, while sponge cake often relies on beaten eggs for leavening and has a drier texture.

Q5: How can I prevent my Strawberry Chiffon Cake from collapsing?
A5: To prevent your cake from collapsing, avoid overmixing the batter, don’t open the oven door too soon, and ensure it’s fully baked before removing it from the oven.

Q6: Is there a substitute for vanilla bean paste in the whipped cream?
A6: Yes, you can substitute vanilla bean paste with vanilla extract in the whipped cream. Use the same amount of extract, but keep in mind that the flavor may be slightly different.

Q7: Can I make a Strawberry Chiffon Cake in advance?
A7: Yes, you can prepare components of the cake in advance. Bake and cool the cake layers, slice the strawberries, and whip the cream. Assemble the cake shortly before serving for the best results.

Q8: How do I store leftover Strawberry Chiffon Cake?
A8: Store leftover Strawberry Chiffon Cake in an airtight container in the refrigerator. It’s best consumed within 2-3 days to maintain freshness.

Q9: Can I use other berries instead of strawberries in this cake?
A9: Yes, you can use other berries like raspberries, blueberries, or blackberries in place of strawberries to create a different berry chiffon cake variation.

Q10: What occasions are ideal for serving Strawberry Chiffon Cake?
A10: Strawberry Chiffon Cake is perfect for various occasions, including birthdays, anniversaries, bridal showers, and summer gatherings. Its light and fruity flavor make it a delightful dessert for any celebration.