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Strawberry Chiffon Layer Cake

Strawberry Chiffon Layer Cake

This Strawberry Chiffon Layer Cake is a delightful, light dessert made with fresh strawberries and whipped cream, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 2 hours
Total Time 3 hours 15 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 300 kcal

Equipment

  • 6-inch chiffon tube pan
  • Mixing Bowl
  • Whisk
  • offset spatula
  • bench scraper

Ingredients
  

For the cake batter

  • 55 g strawberry puree
  • 35 g oil
  • 57 g egg yolks room temperature from 3 large eggs
  • 50 g cake flour see cake flour on Amazon
  • red gel food color

For 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 see cornstarch on Amazon
  • 1 teaspoon vanilla extract see vanilla on Amazon
  • 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 see green food coloring on Amazon

Instructions
 

Preparation

  • This recipe is for a 6-inch chiffon tube pan. Ensure your pan does not have a non-stick coating.
  • Separate egg yolks and whites while eggs are cold, let them come to room temperature.
  • Preheat the oven to 330 F (165 C) for conventional oven, 310 F (150 C) for convection oven.

Cake batter

  • Puree strawberries and whisk cake flour with oil before adding other ingredients.
  • Add strawberry puree, egg yolks, and gel food coloring to the mixture.

Meringue

  • Beat egg whites until frothy, add lemon juice or cream of tartar, and gradually add sugar.
  • Whip to stiff peaks but avoid overbeating.

Mixing batter and meringue

  • Fold the meringue into the batter in three parts.
  • Pour the batter into an ungreased pan and pop air bubbles.

Baking

  • Bake the chiffon cake for 40-45 minutes, checking for doneness.
  • Let cake cool in the pan for 1-2 hours after baking.

Whipped cream

  • Chill mixing bowl and whip cream with sugar, cornstarch, and vanilla.
  • Reserve half and mix the rest with strawberry jam and food coloring.

Decoration

  • Slice the cake into layers, adding whipped cream and strawberries between layers.
  • Use remaining whipped cream to frost the cake and decorate with strawberries.

Notes

Store leftover cakes in an air-tight container in the fridge for 2-3 days.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 30gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 100mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg
Keyword Chiffon Cake, layer cake, Strawberry Chiffon Layer Cake, strawberry dessert, whipped cream
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