Indulge in the ethereal lightness and delicate flavors of our Strawberry Chiffon Dream Cake! This recipe will guide you through the creation of a marvelously airy chiffon cake, layered with lusciously whipped cream and fresh, juicy strawberries. A perfect dessert for any celebration, this cake is not only a feast for the eyes but also a joy for the taste buds.
Ingredients:
- Egg Whites, Large: 5
- Cream of Tartar: ¼ tsp
- Granulated Sugar (separated into two portions, 100g and 20g)
- Egg Yolks, Large: 5
- Milk: 60g
- Cooking Oil: 50g
- Pure Vanilla Extract: 1 tsp
- Fine Cake Flour: 100g
- Baking Powder: 1 tsp
- Heavy or Whipping Cream, Chilled: 400g
- Powdered Sugar: 40g
- Strawberries: 6 large (diced for filling) + additional for decoration
Instructions:
- Chiffon Cake Base: Preheat the oven to 175°C. Prepare three 6-inch cake pans with parchment paper at the base. Whisk egg whites and cream of tartar to achieve a frothy consistency. Gradually add 100g sugar, continuing to beat until stiff peaks form. In a separate bowl, mix egg yolks with 20g sugar, then incorporate milk, oil, and vanilla. Combine flour and baking powder, sift into the yolk mixture, and blend gently. Fold in the egg white mixture in parts to retain airiness. Distribute the batter evenly across the pans and bake for 23-25 minutes. Allow to cool.
- Whipped Cream: Beat the chilled cream with powdered sugar and vanilla until soft peaks form.
- Assembly: Place a cake layer on a turntable. Spread a light layer of whipped cream, followed by diced strawberries, then another cream layer. Repeat with remaining layers, finishing with a thin crumb coat. Refrigerate for an hour.
- Decoration: Apply a final layer of whipped cream for a smooth finish. Decorate with piped cream and strawberries as desired.
Enjoy this Strawberry Chiffon Dream Cake with friends and family, and don't forget to share this delightful recipe with others who appreciate a touch of sweetness in their lives!