Strawberry Chiffon Cake. This Strawberry Chiffon Cake Sponge is a perfect birthday cake recipe. It is a super fluffy and light sponge cake filled with the goodness of strawberries. 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.

Line the bottoms of the pans with parchment paper. Strawberry Chiffon Shortcake Adapted from The Joy of Cooking.. 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. You can cook Strawberry Chiffon Cake using 12 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Strawberry Chiffon Cake

It's of Strawberry Syrup.
Prepare 150 grams of Strawberries.
Prepare 1 tbsp of Strawberry liquor.
You need 2 tsp of Lemon juice.
You need of Chiffon Batter.
It's 4 large of Egg yolk.
It's 90 grams of Granulated sugar.
It's 30 ml of Vegetable oil.
Prepare 70 ml of Strawberry syrup.
It's 100 grams of Cake flour.
It's 5 large of Egg white.
You need 1 small of amount Red food coloring.

I'm planning on making yours this weekend but I have few questions. In a large mixing bowl, sift in cake flour, sugar, baking soda, first set of cream of tartar and salt. Create a well in the center. Inside it, add yolks, oil, vanilla extract and milk.

Strawberry Chiffon Cake step by step

First, make the strawberry sauce..
Separate the egg yolks and whites. Add 2/3 of the granulated sugar to the bowl of egg whites little by little while whipping until a meringue with stiff peaks forms. Keep it in the refrigerator..
Add the rest of the granulated sugar into the bowl of egg yolks, and whip until pale and fluffy. Add vegetable oil and the strawberry syrup. Mix well..
Then sift the flour mixture from Step 2 into the bowl, add a small amount of the red food coloring, and mix well with each addition..
Add 1/3 of the meringue from Step 2 to the bowl from Step 4 and fold gently. Add in another half of the meringue and fold..
Lastly, add the batter into the bowl of meringue, and fold gently to avoid breaking the air bubbles. Fold gently from the bottom like using a knife to cut the meringue..
Pour the batter into a chiffon mold. Hold the middle of the mold and bang lightly on the table to let the air bubbles out..
Put it in the oven. Bake at 170°C for about 20 minutes. Make 6 incisions with a bread knife, lower the oven temperature to 160°C, and bake for 10 more minutes..
Cool the cake upside down on a cup. (The cake will fall apart if you try to take it out while hot).
When the cake has cooled, run the side of the mold with palette knife. Use skewers for the middle part. Drop the cake upside down onto a plate..
Adjust the taste of the leftover strawberry sauce from Step 1 by adding powdered suga, and make a sauce for garnish. (It will be more delicious and fragrant with the sauce).

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. Strawberry Tall Cake is amazingly delicious and completely gorgeous. The cake layers are made with a chiffon cake recipe. The strawberries are tossed with a little sugar and a hint of (optional) Grand Marnier to make a hauntingly delicious syrup.