Introduction to Strawberry Chiffon Layer Cake
What is a Strawberry Chiffon Layer Cake?
If you’re looking to impress at your next gathering, the Strawberry Chiffon Layer Cake is your go-to dessert. This delightful cake is a harmonious blend of soft, airy chiffon cake with fresh strawberries and light whipped cream, making it a perfect treat for any occasion. Its texture is both fluffy and moist, offering a lightness that balances the rich flavors of the cream and fruit.
But why chiffon? Chiffon cakes, known for their delicate and airy structure, are made using oil and whipped egg whites, which contribute to their signature fluffiness. In this recipe, strawberry puree adds a vibrant hue and refreshing flavor, elevating it beyond traditional layers. Many bakers choose chiffon for its forgiving nature, allowing for easy handling and frosting.
Fresh strawberries are not just a filling; they provide a sweet contrast to the cake’s fluffy layers. Plus, when dressed in a blanket of stabilized whipped cream, this cake becomes an eye-catching centerpiece.
Feeling inspired? Let's dive into crafting this delicious masterpiece! For an in-depth look at the recipe, check out the full guide below. Happy baking!
Ingredients for Strawberry Chiffon Layer Cake
When it comes to baking the perfect Strawberry Chiffon Layer Cake, the quality of your ingredients plays a crucial role. Here's what you'll need to create this airy delight:
For the Cake Batter
- 55 g strawberry puree: Fresh or frozen strawberries work well—just make sure to blend until smooth.
- 35 g oil: Vegetable oil will keep the cake moist.
- 57 g egg yolks: These are from about 3 large eggs, and make sure they’re at room temperature.
- 50 g cake flour: This light flour contributes to that fluffy texture.
- Red gel food color: A few drops add a lovely pink hue; without it, the cake may turn an unappealing brown.
For the Egg White Meringue
- 90 g egg whites: Also from about 3 large eggs and best at room temperature.
- 55 g sugar: Granulated works perfectly for stability.
- ½ teaspoon lemon juice or cream of tartar: This helps the meringue hold its shape.
Filling and Whipped Cream
- 100 g fresh strawberries: Cut into tiny pieces for easy filling.
- 480 g heavy whipping cream: Aim for 30-40% fat for optimal fluffiness.
- 3 tablespoon powdered sugar: Adjust according to your sweetness preference.
- 1 tablespoon cornstarch: Helps stabilize the whipped cream.
- 20 g strawberry jam: This adds wonderful flavor to the frosting.
Once you gather these ingredients, you're on your way to creating a delightful cake that’s sure to impress friends and family. Have fun mixing and baking! If you're curious about more baking tips, check out resources from the American Baking Guild.
Step-by-Step Preparation for Strawberry Chiffon Layer Cake
Gather your equipment and ingredients
Before diving into the delightful world of Strawberry Chiffon Layer Cake, make sure you have everything ready. Gather the following equipment:
- Digital kitchen scale: Precision is key in baking!
- Kitchen Aid Standmixer: Perfect for whipping up that luscious meringue.
Now, let's check off the ingredients you'll need:
- For the cake batter: Strawberry puree, oil, egg yolks, cake flour, and a hint of red gel food color.
- For the meringue: Egg whites, sugar, and lemon juice or cream of tartar.
- For filling and frosting: Heavy whipping cream, powdered sugar, cornstarch, vanilla extract, strawberry jam, and fresh strawberries for decorating.
Once you have everything at your fingertips, you’re ready to roll!
Prepare the cake batter
Start by preheating your oven to 330°F (165°C). Combine the oil and cake flour first to temper gluten production, which will result in a soft cake. Add your strawberry puree, egg yolks, and a few drops of gel food coloring. Not only does this enhance the flavor, but it also gives your cake that delightful pink hue! The batter should be thick yet flowy; if it is too runny, it might compromise the texture.
Whip the egg white meringue
In a clean mixing bowl, beat your egg whites on medium speed until they become frothy, then gently add the cream of tartar or lemon juice. Gradually incorporate the sugar in three parts, gradually increasing speed. Aim for stiff peaks with a smooth consistency—an essential step for that airy cake structure!
Fold meringue into the batter
Gently introduce one-third of your meringue into the batter using a whisk, then repeat with the next third. For the remaining meringue, switch to a rubber spatula to ensure you incorporate every bit from the bottom of the bowl. The final mixture should look fluffy and voluminous, ready to create layers of joy.
Bake the chiffon cake
Pour your batter into an UNGREASED chiffon cake pan. Bake it in the middle rack for 40-45 minutes. Don't be alarmed by any cracks on top; they won't be visible once the cake is assembled.
Cool the cake
Once baked, let the cake cool inverted to prevent shrinkage. This usually takes about 1-2 hours. When cooled, carefully release the cake from the pan by running a spatula around the edges.
Make the whipped cream frosting
Next, chill your mixing bowl and whisk attachments. Combine the heavy cream, powdered sugar, cornstarch, and vanilla extract, then whip until you achieve soft peaks. Reserve some cream to mix with strawberry jam for a decorative touch later.
Assemble the layers
Slice the cooled chiffon cake into three layers. Spread a layer of whipped cream on the first cake layer, followed by fresh strawberries. Repeat for the second layer and top it with the last layer. Frost the entire cake with remaining whipped cream and chill to set, allowing all the flavors to meld deliciously.
By following these steps, you’ll have a stunning Strawberry Chiffon Layer Cake that is sure to impress friends and family alike. Now, grab that knife and slice into your creation!
Variations on Strawberry Chiffon Layer Cake
Lemon Chiffon Layer Cake
If you love the refreshing zest of lemon, consider a Lemon Chiffon Layer Cake. Simply replace the strawberry puree with fresh lemon juice and zest for a tangy twist. The lightness of the chiffon cake pairs beautifully with a whipped cream frosting infused with lemon. You can even add a layer of lemon curd for an extra burst of flavor!
Mixed Berry Chiffon Layer Cake
For those who can’t decide on a single fruit, a Mixed Berry Chiffon Layer Cake is a delightful option. Substitute the strawberry puree with a blend of raspberries, blueberries, and strawberries. This vibrant combination not only adds color but also creates a medley of flavors that dance on your palate. Top it with whipped cream and additional mixed berries for a gorgeous finish.
Both variations are as enticing and satisfying as the classic strawberry version, making them perfect for any celebration!
Cooking Tips and Notes for Strawberry Chiffon Layer Cake
Creating the perfect Strawberry Chiffon Layer Cake can be an enjoyable experience with just a few helpful tips.
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Ingredient Temperature Matters: Always use room temperature eggs. They incorporate more air when whipped, resulting in that oh-so-fluffy texture we love.
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Pay Attention to Your Pan: Ensure you're using an ungreased chiffon cake pan. This allows the cake to cling to the sides for height as it bakes.
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Don’t Skip the Meringue Step: Achieving a stiff peak in your egg whites is crucial for a light, airy cake. This is where the cake gets its lift, so take your time to whip them properly!
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Assemble with Care: When layering, be sure to spread your filling evenly between layers, allowing the fresh strawberries to really shine. This will elevate the flavor and keep each slice moist and delightful!
For tips on baking perfect chiffon cakes, check out King Arthur Baking’s guide on cake baking.
Serving Suggestions for Strawberry Chiffon Layer Cake
Enjoying the delightful Strawberry Chiffon Layer Cake can be a true visual and gastronomic experience! Here are some ideas to elevate your cake presentation and pairing:
Ideal Pairings
- Fresh Fruits: Serve with additional fresh strawberries or a mix of seasonal fruits like blueberries and raspberries for a colorful contrast.
- Beverage Options: Pair it with sweetened iced tea, refreshing lemonades, or a rich cup of coffee to complement the cake's lightness.
Decoration Tips
- Garnish: Top each slice with a dollop of whipped cream, a sprig of mint, or even edible flowers for an elegant touch.
- Layering Flavors: Experiment with a drizzle of chocolate or salted caramel sauce to enhance the sweetness and add depth.
Enjoy crafting your Strawberry Chiffon Layer Cake and impressing guests with these serving suggestions!
Time Breakdown for Strawberry Chiffon Layer Cake
Preparation Time
Get your kitchen ready! It typically takes about 35 minutes to gather ingredients, measure them accurately, and whip up the cake batter and meringue.
Baking Time
Once you've prepped, the Strawberry Chiffon Layer Cake needs around 40 minutes in the oven. Keep an eye on it as the aroma fills your kitchen!
Decoration Time
After baking, allow approximately 40 minutes for cooling and decorating. This includes frosting with whipped cream and adding gorgeous fresh strawberries.
Total Time
From start to finish, you're looking at about 1 hour and 55 minutes for this delightful cake recipe. Enjoy every moment creating this delicious treat!
For a deeper dive into mastering chiffon cakes, check out Serious Eats for expert tips and tricks.
Nutritional Facts for Strawberry Chiffon Layer Cake
Calories
Each slice of this delightful Strawberry Chiffon Layer Cake packs approximately 395 calories. Perfect for a treat without feeling guilty, it’s a great way to indulge in something sweet while keeping your energy balanced.
Protein
This cake offers about 6 grams of protein per serving. The egg whites not only help with the cake's light texture but also contribute to this beneficial protein content, making each bite both delicious and slightly nutritious.
Carbohydrates
With around 23 grams of carbohydrates, the Strawberry Chiffon Layer Cake satisfies your sweet tooth without overwhelming your diet. Most of these carbs come from wholesome ingredients, supporting your daily energy needs efficiently.
FAQs about Strawberry Chiffon Layer Cake
Can I freeze the Strawberry Chiffon Layer Cake?
Absolutely! You can freeze the Strawberry Chiffon Layer Cake for up to three months. Just make sure to wrap each layer tightly in plastic wrap and then place it in an airtight container. When you're ready to enjoy it, simply let it thaw in the fridge overnight. You’ll be amazed at how well it retains its texture and flavor.
How do I know when the chiffon cake is done baking?
Determining the doneness of your Strawberry Chiffon Layer Cake can be a bit tricky, but here’s a simple tip: start checking around 35 minutes into baking. The top will be dry to the touch and spring back when gently pressed. Additionally, inserting a skewer in the center should come out clean. Remember, it’s safer to slightly overbake than underbake!
What can I use instead of fresh strawberries?
If fresh strawberries aren’t available, don’t worry! You can use frozen strawberries—just thaw them and drain excess moisture. Alternatively, consider using a fruit puree or compote, such as raspberry or blueberry, to maintain that fruity flavor profile.
Conclusion on Strawberry Chiffon Layer Cake
As you savor each fluffy bite of this delightful Strawberry Chiffon Layer Cake, you'll find it a refreshing treat that's perfect for celebrations or casual gatherings. Its lightness, combined with the burst of fresh strawberries and creamy frosting, makes it a showstopper worth every effort. Enjoy baking!
Strawberry Chiffon Layer Cake
Equipment
- digital kitchen scale
- Kitchen Aid Standmixer
Ingredients
Cake Batter
- 55 g strawberry puree
- 35 g oil
- 57 g egg yolks room temperature from 3 large eggs
- 50 g cake flour
- red gel food color
Egg White Meringue
- 90 g egg whites room temperature from 3 large eggs
- 55 g sugar
- 0.5 teaspoon lemon juice or cream of tartar or white vinegar
Filling
- 100 g fresh strawberries cut into little pieces
Stabilized Whipped Cream
- 480 g heavy whipping cream 30-40% fat
- 3 tablespoon powdered sugar more or less to your taste
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 20 g strawberry jam
To Decorate Top of the Cake
- fresh strawberries
To Make the Green Leaf Petal (optional)
- 30 g white candy melts
- green food coloring
Instructions
Preparation
- Make sure your chiffon cake pan does not have a non-stick coating or your cake will not rise.
- Weigh the ingredients including the egg yolks and whites.
- Get the eggs out of the fridge and separate them when they are still cold.
- Preheat the oven to 330 F (165 C) for conventional oven, 310 F (150 C) for convection oven.
Prepare the Cake Batter
- Remove the leaves from the strawberries and weigh them.
- Whisk the cake flour with the oil first.
- Then add strawberry juice, egg yolks and a few drops of gel food coloring.
- The batter should be fairly thick but flowy.
Prepare the Meringue
- Beat the egg whites on medium speed until frothy.
- Gradually add the sugar as you beat, in 3 batches.
- Whip until you reach a stiff peak.
Fold the Meringue into the Cake Batter
- Gently fold ⅓ of the meringue into the thick batter.
- Continue on with the second ⅓ of the meringue to mix.
- Use a rubber spatula for the last ⅓ of the meringue.
Bake the Cake
- Pour the batter into an UNGREASED chiffon cake pan.
- Put the chiffon pan in the middle rack and let it bake for 40-45 minutes.
- Start checking for doneness at around 35-40 minutes.
Cooling
- Drop the cake pan from about 10 cm height on the counter several times.
- Carefully invert the pan upside down immediately.
- Once it has cooled down completely, use a spatula knife to release the cake.
Prepare Whipped Cream
- Chill your mixing bowl and whisk attachment in the fridge for 15 minutes.
- Pour the heavy cream, icing sugar, cornstarch, and vanilla extract into a mixing bowl.
- Continue whipping the rest until the whipped cream is firm and can hold its peak.
Make the Green Petal (optional)
- Place the candy melts in a bowl set on top of hot water and stir to let it melt.
- Use the back of a small teaspoon to create a petal-like shape on parchment paper.
Decorate the Cake
- Slice the chiffon cake horizontally into 3 layers.
- Spread some whipped cream on the surface of the cake.
- Stack on the second layer and repeat the same process.
- Use the remaining whipped cream to frost the cake.
- Return the cake to the fridge and let it chill for 3-4 hours or overnight before serving.
- Decorate the top with some fresh strawberries right before serving.
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