Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, strawberry chiffon cake. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Strawberry Chiffon Cake is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Strawberry Chiffon Cake is something which I have loved my whole life.
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.
To begin with this recipe, we must first prepare a few ingredients. You can cook strawberry chiffon cake using 7 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Strawberry Chiffon Cake:
- Take 250 gr fresh strawberry
- Get 7 large egg yolks
- Get 70 ml canola oil
- Prepare 1/2 tsp salt
- Take 140 gr all purpose flour
- Get 7 large egg whites
- Prepare 140 gr sugar
A vintage-inspired pretty-in-pink chiffon cake with fresh strawberry and rhubarb is the perfect way to celebrate. Strawberry Cake with Cream Cheese Frosting. Her winning dessert is a version of this Lemon Chiffon Cake with Strawberry Frosting that she bakes on Mother's Day. It provides you an awesome taste of Cake Recipes.
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.
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. I've been craving for chiffon cake for some time now and finally made one the other day. I wanted to try out the strawberry powder I purchased online on this cake. Chiffon cakes are generally made with flour, eggs, sugar, and oil.
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