Strawberry Chiffon Cake

Late last year, my mom went to Australia and brought back a few goodies for me to play with including Tim Tams, chocolate, cocoa powder, kale, tons of berries, kitchen utensils & a million other things! We weren’t able to go through some of the food stuff so I froze when I knew I wanted to keep aside to play with on a later date.

One of those things were a punnet of super fragrant strawberries. I’ve honestly never experienced such perfumey strawberries in my life. They almost smell like they were doused in strawberry deodorant. So sweet-smelling! I blitzed some up & heated them in the microwave so they came to room temperature.
Strawberry Chiffon Cake 1

The usual suspects for a chiffon cake recipe. I decided to try a new recipe and it worked!
Strawberry Chiffon Cake 2

I feel like the sifting makes a lot of difference for a cake like this that requires a ton of aeration. 
Strawberry Chiffon Cake 3

All ready to stir & mix.
Strawberry Chiffon Cake 4

If you can believe it, the wafts of strawberry fragrance in the kitchen as I was making this was unreal. Why can’t local strawberries have half the flavour and perfume as these do?
Strawberry Chiffon Cake 5

Yup, they’re telling me that they’re ready.
Strawberry Chiffon Cake 6

My favorite part of making a chiffon cake is the folding of the batter. It’s weirdly therapeutic.
Strawberry Chiffon Cake 7

I had some extra berry puree so I just marbled it into the batter… which was’t necessary but who wants to waste such good stuff?
Strawberry Chiffon Cake 8

From this picture, you can’t tell that the entire cake fell off the pan and onto my table, right?
Strawberry Chiffon Cake 9

Yes, my heart stopped & I wanted to cry. But then again, I managed to salvage a few good slices.
Strawberry Chiffon Cake 10

Despite the tragedy, the cake remained fluffy, strawberry-y and still every so sweet-smelling.
Strawberry Chiffon Cake 11

My best consolation was that no crumbs were wasted.
Strawberry Chiffon Cake 12

My fluffy friend.
Strawberry Chiffon Cake 13

I have a million other chiffon cake flavours that I am excited to try. Do you have any suggestions on what I should try next?

Previous chiffon cakes:

Passion Fruit Chiffon Cake 11

Passion Fruit Chiffon Cake

Banana Chiffon Cake 20

Banana Chiffon Cake


“Who being the brightness of His glory, and the express image of His person, and upholding all things by the word of His power, when He had by Himself purged our sins, sat down on the right hand of the Majesty on high.” {Hebrews 1:3}

Line divider

Strawberry Chiffon Cake
Prep time
Cook time
Total time
Serves: 8-10 slices
  • 7 Eggs, separated
  • ½ tsp Cream of Tartar or 1 tsp Lemon Juice
  • 1½ cups Sugar, divided
  • 2 cups Flour
  • 2½ tsp Baking Powder
  • ¾ tsp Salt
  • ½ cup Canola Oil
  • ¾ cup Fresh Strawberry puree (blend about 10 strawberries)
  • 2 tsp Vanilla
  1. Preheat oven to 325F or 160C.
  2. In a large mixing bowl, beat the egg whites with the cream of tartar or lemon juice until foamy.
  3. Gradually add ½ cup of the sugar & continue beating until stiff and glossy. Set aside.
  4. Whisk together the remaining 1 cup sugar with the flour, baking powder & salt. Sift everything.
  5. In a separate bowl, beat the oil, strawberry puree, egg yolks & vanilla. Add the dry ingredients & beat until well blended.
  6. Gently fold in the whipped egg whites with a spatula. Be sure to scrape the bottom of the bowl so the batter is well-blended.
  7. Pour the batter into an ungreased 10-inch tube pan or angel food pan. Bake for about 50 minutes or until top is brown & skewer comes out clean when poked into the centre of the cake.
  8. Invert cake on a glass or bottle to cool in the pan. Once fully cool, use a spatula to loosen up the sides & bottom before carefully removing the whole cake.
  9. Slice & serve with even more fresh strawberries!

Recipe adapted from: King Arthur Flour

Caramel Corn

Is it bad that I’m not a big fan of caramel? Candy, sauce, coating… not very keen on it! I love looking it, all ooey gooey. I’m not averse to the flavour per say. But I find caramel too sickly sweet. I always think I want a caramel candy but 3 seconds into having it, I’d regret everything. I think caramel is one of those things that is good in very small doses.

And I think it pairs just perfectly with popcorn because popcorn is essentially tasteless. The large surface area sorta spreads the sweetness out a bit, making it much more enjoyable and less intense.
Caramel Corn 1

Popping my own popcorn is my only option as brown paper baggies don’t really exist here so the microwave method is out.
Caramel Corn 2

I love the popping sounds it make… but sometimes I like it too much that I burn a batch. Got to watch that heat!
Caramel Corn 4

I popped the corn in 4 batches to get about 10 cups total.
Caramel Corn 5

Now, this part gave me a little anxiety because I’ve never made real proper caramel before. Dulce de leche using condense milk, yes. Actual butter + sugar camel, no.
Caramel Corn 6

With a careful eye, it wasn’t difficult at all! 
Caramel Corn 7

I managed to get it to what I like to call, the big bubble stage, where the caramel is thick but not so much that it’s clumping yet thin enough to be pourable. Just… just never stick your finger in to taste. Unless you like burning your fingerprints off. Caramel is molten hot!
Caramel Corn 8

What I didn’t manage to capture after this was the pouring & mixing of the caramel into popcorn & subsequent some heating in the oven to crisp up.
Caramel Corn 9

I know some people like their popcorn utterly coated with caramel, with each piece totally wrapped in a crunchy shell. I’m not into that.
Caramel Corn 10

Moderation, to me, is key with caramel. Just enough caramel to kiss the popcorn & give it flavour. Plus, I think they look so much prettier this way with some golden bits & snowy white bits.
Caramel Corn 11

That oven time, I feel, is super crucial in humid weather. The caramel would sweat & the popcorn turn spongy. I like mine crunchy! 
Caramel Corn 12

Since all of the 10 cups of popcorn vanished, I like to think some people here like then this way too. :-) I’m super keen on trying other popcorn flavours. Do you have one to recommend?


 “Have not I commanded thee? Be strong and of a good courage; be not afraid, neither be thou dismayed: for the Lord thy God is with thee whithersoever thou goest.” {Joshua 1:9}

Line divider

Caramel Corn
Prep time
Cook time
Total time
Recipe type: Snack
Serves: 10-12
  • ½ cup (1 stick) Salted Butter
  • 1 cup Light Brown Sugar, packed
  • ¼ cup Light Corn Syrup (substitute with Honey)
  • 1 tsp Salt
  • ¼ tsp Baking Soda
  • ½ tsp Vanilla Extract
  • 14 cups popped Popcorn (about 1+ cup kernels before popped), preferably warm from being freshly popped
  1. Preheat oven to 150C or 300F. Line a rimmed baking sheet or large roasting pan with aluminum foil & grease with cooking spray or vegetable oil.
  2. Melt butter in a large stockpot pot over MED HIGH. Add brown sugar & corn syrup, stir to combine.
  3. Bring to a rolling boil, then reduce the heat to low & let simmer undisturbed for 5 minutes.
  4. Stir, then continue to cook for an additional 4 minutes, stirring every 30 seconds, until the mixture is a deep golden color.
  5. Turn off the heat and slowly whisk in salt, baking soda & vanilla, being very careful as the mixture will bubble.
  6. Stir in the popcorn with 2 spatulas & toss until it is evenly coated with the caramel, being sure to scrape the caramel off the bottom of the pot.
  7. Spread the mixture onto the prepared baking sheet or pan in an even layer. I had to do it in 2 batches.
  8. Bake for 15 to 20 minutes, stirring to toss every 5 minutes, until the caramel corn has turned a deep amber color.
  9. Remove the caramel corn from the oven and transfer to a surface covered with parchment or wax paper to cool.
  10. Once it reaches room temperature, use your hands or a spoon to break up the caramel corn, then immediately store in an airtight container for up to a week.

 Recipe lightly adapted from: Gimme Some Oven