Fresh Strawberry Chiffon Cake
Chiffon cakes were invented in the United States in the late 1920s and became popular due to their light and fluffy texture.
This is vegetarian recipe. Dish can be prepared in 130 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Fresh Strawberry Chiffon Cake
Ingredients
Instructions
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Preheat the oven to 325°F (163°C). Grease and flour a 9-inch (23 cm) round cake pan.
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In a large mixing bowl, whisk together cake flour, granulated sugar, baking powder, and salt.
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In a separate bowl, whisk together vegetable oil, egg yolks, water, and vanilla extract.
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Gradually add the wet ingredients to the dry ingredients and whisk until smooth.
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In another bowl, beat the egg whites and cream of tartar until foamy.
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Gradually add the granulated sugar and continue beating until stiff peaks form.
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Gently fold the egg white mixture into the batter until well combined.
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Pour the batter into the prepared cake pan and smooth the top.
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Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cake cool in the pan for 10 minutes.
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Transfer the cake to a wire rack and let it cool completely.
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In the meantime, slice the fresh strawberries.
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Once the cake is cooled, slice it in half horizontally.
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Spread a layer of whipped cream on the bottom half of the cake.
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Arrange the sliced strawberries on top of the whipped cream.
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Place the top half of the cake over the strawberries.
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Frost the entire cake with whipped cream.
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Garnish with fresh mint leaves, if desired.
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Refrigerate for at least 1 hour before serving.
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Enjoy the fresh strawberry chiffon cake!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 45g15%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
