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.
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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. 
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All ready to stir & mix.
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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?
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Yup, they’re telling me that they’re ready.
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My favorite part of making a chiffon cake is the folding of the batter. It’s weirdly therapeutic.
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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?
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From this picture, you can’t tell that the entire cake fell off the pan and onto my table, right?
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Yes, my heart stopped & I wanted to cry. But then again, I managed to salvage a few good slices.
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Despite the tragedy, the cake remained fluffy, strawberry-y and still every so sweet-smelling.
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My best consolation was that no crumbs were wasted.
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My fluffy friend.
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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

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“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}

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Strawberry Chiffon Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 8-10 slices
Ingredients
  • 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
Steps
  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

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