Ingredients
Strawberry Chiffon Cake
This bakery-style strawberry chiffon cake is incredibly light, airy, and soft, featuring delicate sponge layers filled with fluffy whipped cream and fresh strawberries. Each bite is perfectly balanced with sweetness and freshness, making it an elegant dessert for celebrations or special occasions.
Ingredients
For the Chiffon Cake:
5 large egg whites
1/4 teaspoon cream of tartar
120 g granulated sugar (divided: 100 g and 20 g)
5 large egg yolks
60 g milk
50 g oil
1 teaspoon vanilla extract
100 g cake flour
1 teaspoon baking powder
For the Whipped Cream Topping:
400 g heavy cream or whipping cream, cold
40 g powdered sugar
1 teaspoon vanilla extract
For Decoration:
6 large strawberries, diced (plus extra whole or halved strawberries for decoration)
Instructions
- Preheat the oven to 325°F (165°C). Line the bottom of an 8-inch round cake pan with parchment paper (do not grease the sides).
- In a clean bowl, beat the egg whites with cream of tartar until foamy. Gradually add 100 g of sugar and continue beating until stiff peaks form. Set aside.
- In another bowl, whisk together the egg yolks, remaining 20 g sugar, milk, oil, and vanilla extract until smooth.
- Sift in the cake flour and baking powder, then mix until fully combined and smooth.
- Gently fold the whipped egg whites into the yolk batter in batches, being careful not to deflate the mixture.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50–60 minutes, or until the cake springs back when lightly touched.
- Immediately invert the cake pan and allow the cake to cool completely upside down to maintain its airy structure.
- Once cooled, carefully remove the cake from the pan and slice it horizontally into layers.
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Spread a layer of whipped cream over the first cake layer, then add diced strawberries. Repeat with remaining layers.
- Frost the top and sides with whipped cream and decorate with whole or halved strawberries.
- Chill the cake for at least 1 hour before serving for best texture.
- Prep Time: 30 minutes
- Cook Time: 55 minutes