Strawberry Chiffon Cake
A Spring Delight!
This strawberry chiffon cake is a light and fluffy cake bursting with fabulous fruity flavours. It is one of the greatest recipes at hand during strawberry season, and goes perfectly with good, old-fashioned afternoon tea.
Invented in the 1920s by a Californian named Henry Baker, chiffon cake is soft and spongy with an airy, chiffon-like texture. Combined with fresh strawberries and cream, this sweet treat is guaranteed to get the taste buds tingling this spring. Put your baking skills to the test by following Oko!’s simple and easy-to-follow recipe for this classic culinary delight!
For the cake:
250g all-purpose flour
1 tbs baking powder
1 tsp salt
112g vegetable oil
1 tsp lemon zest
1 tsp vanilla extract
5 egg yolks
8 egg whites at room temp.
For the filling:
500ml heavy cream
6 tbs powdered sugar
1 tbs vanilla extract
900g fresh strawberries
Preheat the oven to 180°C Fan/Gas 4. Line two 23cm baking tins with parchment paper and apply a light coating of grease to the sides and base.
Pour the egg yolks into a large mixing bowl, then add the water, oil, and lemon zest. Mix together until well combined.
In a second bowl, sift the flour, baking powder, and half the sugar and combine the ingredients. Slowly add the wet mixture and combine them using an electric hand mixer or wooden spoon.
In a separate bowl, beat the egg whites until soft peaks form and slowly add in the remaining sugar.
Pour one quarter of the egg whites into your cake mixture and stir until well combined.
Slowly add the dough to the remaining egg whites and mix very carefully, ensuring that you bring the spatula up from the bottom to get as much air as possible into the mixture.
Divide the batter equally between the two prepared baking tins and bake for 30 to 45 minutes or until the top springs back when slightly pressed and a toothpick comes out clean.
Let both cakes cool completely before proceeding with the next step.
Beat the cream at high speed until stiff peaks form and slowly add vanilla extract and sugar.
Clean the strawberries by removing stems and leaves and then slice them in half (if the strawberries are not sweet enough you can let them sit in a sugar bath for one hour).
Assemble the cake by placing one layer upside down on a plate and topping it with a generous portion of whipped cream and halved strawberries. Place the second layer on top and apply a second layer of cream and strawberries.
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