Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to make a distinctive dish, strawberry chiffon cake. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
This Strawberry Chiffon Cake Sponge is a perfect birthday cake recipe. It is super fluffy and light filled with the goodness of strawberries. This Strawberry Chiffon Cake Sponge is a perfect birthday cake recipe.
Strawberry Chiffon Cake is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Strawberry Chiffon Cake is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook strawberry chiffon cake using 7 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Strawberry Chiffon Cake:
- Prepare 250 gr fresh strawberry
- Prepare 7 large egg yolks
- Take 70 ml canola oil
- Make ready 1/2 tsp salt
- Make ready 140 gr all purpose flour
- Take 7 large egg whites
- Get 140 gr sugar
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. A vintage-inspired pretty-in-pink chiffon cake with fresh strawberry and rhubarb is the perfect way to celebrate. Strawberry Shortcake is probably one of the most popular and classic cakes in Japan.
Instructions to make Strawberry Chiffon Cake:
- 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.
Cakes have such a special place in Japanese culture that we even bring them when we visit friends and family. We decided on a vanilla chiffon cake with strawberries and whipped cream frosting for the top two tiers, uncomplicated and classic and a nod to our Asian mamas' frequent pleas for something "not too. HAPPY SUNDAY, in fact, happy Sunday, afternoon!! I made a promise on Friday to share this today, Sunday, but then life and fun got in the way and I almost broke. This strawberry chiffon cake is a light, airy cake that is packed with strawberries.
So that’s going to wrap it up with this special food strawberry chiffon cake recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
