Strawberry Chiffon Layer Cake
A delightful Strawberry Chiffon Layer Cake that is super soft and fluffy, filled with fresh strawberries, and topped with light whipped cream.
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.
Notes
Store leftover cakes in an air-tight container in the fridge for 2-3 days.
Nutrition
Serving: 1servingCalories: 395kcalCarbohydrates: 23gProtein: 6gFat: 32gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.02gCholesterol: 165mgSodium: 45mgPotassium: 139mgFiber: 1gSugar: 16gVitamin A: 1128IUVitamin C: 14mgCalcium: 62mgIron: 0.5mg
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