Vanilla Chiffon Cake with Whipped Cream and Strawberries
Chiffon cake was invented in the United States in the 1920s and became popular for its light and airy texture.
This is vegetarian recipe. Dish can be prepared in 130 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Vanilla Chiffon Cake with Whipped Cream and Strawberries
Ingredients
Instructions
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Preheat the oven to 325°F (163°C).
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In a large mixing bowl, whisk together the cake flour, granulated sugar, baking powder, and salt.
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Add the vegetable oil, egg yolks, water, and vanilla extract to the dry ingredients. Mix until smooth.
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In another bowl, beat the egg whites and cream of tartar until stiff peaks form.
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Gently fold the egg white mixture into the batter until fully combined.
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Pour the batter into an ungreased tube pan and smooth the top.
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Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
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Invert the pan and let the cake cool completely.
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Once cooled, remove the cake from the pan and slice horizontally into two layers.
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Spread whipped cream on the bottom layer and top with sliced strawberries.
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Place the second layer on top and frost the entire cake with whipped cream.
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Garnish with additional strawberries and dust with powdered sugar.
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Chill for at least 1 hour before serving.
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Enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 40g14%
- 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.
