Strawberry Chiffon Cake. Sift together flour, sugar, baking powder and salt. Place in a large bowl and make a well in the center. Add oil, egg yolks and orange juice; beat with a spoon until smooth.

Our homemade Strawberry Chiffon Cake Recipe is one of the best you will find this strawberry season Beat egg whites with a mixer on high speed until frothy. Add cream of tartar and vanilla seeds or extract, and beat until soft peaks form. Add oil, egg yolks, pureed strawberries and food color. You can have Strawberry Chiffon Cake using 7 ingredients and 7 steps. Here is how you cook it.

Ingredients of Strawberry Chiffon Cake

Prepare 250 gr of fresh strawberry.
It's 7 of large egg yolks.
It's 70 ml of canola oil.
Prepare 1/2 tsp of salt.
Prepare 140 gr of all purpose flour.
Prepare 7 of large egg whites.
Prepare 140 gr of sugar.

Great recipe for Strawberry Chiffon Cake. If you are not going to use the leftover strawberry sauce as a garnish, you can just mash rather than blending in a. I have made and enjoyed the Strawberry Chiffon Cake by the Joy of Baking but I really like how your version is less saucy/drippy. I'm planning on making yours this weekend but I have few questions.

Strawberry Chiffon Cake instructions

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..

Line the bottoms of the pans with parchment paper. This Strawberry Chiffon Sheet Cake is the perfect spring and summer dessert. It is a quick and easy recipe that you can bring along to the next picnic, pot luck or family gathering. Strawberries are the classic warm weather comfort food. This Strawberry Chiffon Cake Sponge is a perfect birthday cake recipe.