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Prep Time: 14 mins
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Cook Time: 33 mins
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Additional Time: 17 mins
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Servings: 3
Chiffon Cake With Strawberries and Cream
This tall, light cake is moist and delicious—and perfect when filled with strawberries and whipped cream.
Ingreadient:
- 2 ¼ cups cake flour (not self-rising)
- 1 ½ cups granulated sugar, divided
- 2 ¼ teaspoons baking powder
- ¾ teaspoon salt
- ½ cup safflower oil
- 7 large egg yolks plus 9 large egg whites
- ¾ cup whole milk
- ½ teaspoon cream of tartar
- 1 whole vanilla bean, split and scraped, or 2 teaspoons pure vanilla extract
- 2 pounds strawberries, hulled and halved or quartered (about 5 cups), plus more for serving
- ½ cup granulated sugar
- 1 tablespoon fresh lemon juice
- Pinch of salt
- 2 cups cold heavy cream
- ¼ cup confectioners' sugar, plus more for sprinkling
Directions :
- Preheat oven to 325°F. Whisk together flour, 3/4 cup granulated sugar, the baking powder, and salt.
- Whisk together oil, egg yolks, and milk in a large bowl. Whisk flour mixture into egg-yolk mixture.
- 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. Gradually add remaining 3/4 cup granulated sugar, beating until stiff, glossy peaks form, about 5 minutes.
- Whisk one-third of the egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula.
- Pour batter into tube pan. Bake until top of cake springs back when touched, 52 to 55 minutes. Let cool upside down (over a bottle or on tube-pan feet) 1 hour.
- Let cool upside down (over a bottle or on tube-pan feet) 1 hour.
- While cake is baking and cooling, combine strawberries, granulated sugar, lemon juice, and salt, and let sit, stirring occasionally, 1 hour.
- Just before assembling, beat cream and confectioners' sugar until medium peaks form.
- Slide a paring knife around edges of tube and side of pan; release cake. Cut cake horizontally into 3 layers with a serrated knife.
- Transfer bottom layer to a cake plate or platter. Spread with half the berries, and drizzle with juices. Spread half the whipped cream over berries.
- Top with middle cake layer. Spread with remaining berries and whipped cream. Top with remaining cake layer.
- Refrigerate cake 1 hour to allow filling to set up. Sprinkle with confectioners' sugar, and serve with more strawberries.