Fluffy and Delightful: The Ultimate Strawberry Chiffon Cake Recipe309

Indulge in the irresistible charm of a fluffy and flavorful strawberry chiffon cake that will tantalize your taste buds. This light-as-air cake is perfect for any occasion, whether you're celebrating a birthday, impressing your loved ones, or simply craving a sweet treat.

Ingredients:For the Cake:
- 1 cup (120g) cake flour, sifted
- 1/2 cup (100g) sugar
- 1 teaspoon (5g) baking powder
- 1/4 teaspoon (1g) salt
- 3 large eggs, separated
- 1/2 cup (120ml) milk
- 1/2 cup (120g) unsalted butter, melted and cooled
For the Strawberry Filling:
- 1 pound (450g) fresh strawberries, hulled and sliced
- 1/2 cup (100g) sugar
- 1 tablespoon (15ml) lemon juice
For the Whipped Cream:
- 1 cup (240ml) heavy cream
- 1/4 cup (50g) sugar
- 1/2 teaspoon (2.5g) vanilla extract

Instructions:For the Cake:
1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round baking pan.
2. In a medium bowl, whisk together the cake flour, sugar, baking powder, and salt.
3. In a separate bowl, beat the egg whites until stiff peaks form. Set aside.
4. In a large bowl, beat the egg yolks, milk, and melted butter until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Gently fold in the egg whites until the batter is uniform.
7. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
For the Strawberry Filling:
1. In a medium bowl, combine the strawberries, sugar, and lemon juice.
2. Let the strawberries macerate for at least 30 minutes, or up to overnight.
3. Strain the strawberry mixture through a fine-mesh sieve to remove any excess liquid.
For the Whipped Cream:
1. In a large bowl, beat the heavy cream, sugar, and vanilla extract until stiff peaks form.
Assembly:
1. Cut the cooled cake in half horizontally.
2. Spread a layer of strawberry filling on the bottom half of the cake.
3. Top with the whipped cream.
4. Place the top half of the cake on top.
5. Spread the remaining whipped cream over the top and sides of the cake.
6. Decorate with additional strawberries and enjoy!

Tips:- For a more intense strawberry flavor, use two pounds of strawberries.
- If you don't have cake flour, you can make your own by whisking together 1 cup (120g) all-purpose flour and 2 tablespoons (16g) cornstarch.
- Be sure to fold in the egg whites gently to avoid deflating the batter.
- Let the cake cool completely before assembling to prevent the whipped cream from melting.
- This cake is best served within 24 hours of being made.

2024-11-15

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