Strawberry Chiffon Cake. Strawberry Chiffon Shortcake Recipe & Video. It is a type of foam. Why is Chiffon Cake the best base for Strawberry Tall Cake?
A vintage-inspired pretty-in-pink chiffon cake with fresh strawberry and rhubarb is the perfect way to celebrate.
Strawberry Chiffon Shortcake Adapted from The Joy of Cooking.
Chiffon cakes are known for having the richness of butter pound cakes but the lightness of angel food cakes.
You can cook Strawberry Chiffon Cake using 7 ingredients and 7 steps. Here is how you cook it.
Ingredients of Strawberry Chiffon Cake
- It's 250 gr of fresh strawberry.
- It's 7 of large egg yolks.
- It's 70 ml of canola oil.
- It's 1/2 tsp of salt.
- Prepare 140 gr of all purpose flour.
- Prepare 7 of large egg whites.
- You need 140 gr of sugar.
Strawberry Shortcake is probably one of the most popular and classic cakes in Japan. Cakes have such a special place in Japanese culture that we even bring them when we visit friends and family. I used an angel chiffon cake, but of course you could bake a normal chiffon cake and decorate it Small strawberries normally make a darker mix. Chiffon Cake always sounds so delightfully old-fashioned to me.
Strawberry Chiffon Cake step by step
- 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..
Strawberry Shortcake-inspired Strawberry Yoghurt-Vanilla Chiffon Cake. 'Dinosaur' Strawberries n Cream Chiffon Cake II (with new baking technique). A blog sharing and selling Chiffon cakes. Chiffon cake with strawberries and cream. Transfer bottom layer to a cake plate or platter. Spread with half the berries and drizzle with juices.