Strawberry Chiffon Cake
This strawberry chiffon cake is super easy to put together. I think everyone loves strawberries and this cake is the ultimate summer crowd-pleaser. Light vanilla cake with mascarpone cream and finished with fresh macerated strawberries.
A few simple ingredients that elegantly come together, this cake screams of summer to me! Not only are strawberries one of my favourite summer fruits but chiffon cake is another. Chiffon cake is remarkably soft, moist and airy that is just so comforting to enjoy. And this dessert works really with so many other soft fruits, so as strawberry season ends, raspberry season begins. Take a look at my variations section for further inspiration.
If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and other readers to know what you think! And don’t forget to take a picture and tag me @thegourmetlarder or hashtag it #thegourmetlarder on Instagram or Facebook. I love seeing what you’ve been baking! 🙂
RECIPE HIGHLIGHTS
- EASE: easy.
- TASTE & TEXTURE: a light, moist vanilla sponge, with fresh macerated strawberries and mascarpone cream.
- SERVING: so delicious served as it is.
- QUANTITY: 8 portions (20 x 30cm / 8 x 12inch ceramic baking dish)
- TIME: 1 hour
© THE GOURMET LARDER. All images and content are copyright protected. If you want to share this recipe, please do so using the share buttons provided. Please do not republish the recipe or its content in full instead, include a link to this post for the recipe. Further information can be found in my FAQ’s.
INGREDIENTS
For this recipe, all you need are these ingredients:
- Eggs – add structure to the cake. Make sure they are at room temperature before using.
- Caster or granulated white sugar – sweetens the cake, strawberries and mascarpone cream.
- Vanilla – I use Taylor & Colledge vanilla products, they add a delicious taste to your recipes and enhance the other ingredient flavours.: pure vanilla extract, vanilla paste or vanilla pods.
- Plain or all-purpose flour – to build structure.
- Baking powder – is a chemical leavening which increases the volume of the ingredients, helping to create a nice light texture.
- Neutral-tasting oil (coconut, vegetable or sunflower oil) – creates moisture, makes the cake light and lengthens the cake’s life span.
- Milk – helps to lighten the cake and keep it moist.
- Fresh strawberries – are the hero of this recipe and add the perfect summer taste to this dessert.
- Mascarpone cheese – the perfect complement to go with the strawberries and sponge.
- Whipping cream – Strawberries and cream are one of the best combinations.
- Salt – I highly recommend adding a good pinch of salt to your cakes. It might seem a bit weird, but it actually has the incredible ability to enhance sweetness, suppress bitterness, and elevate the flavour of all the ingredients, making your cake taste even better. It’s pretty crazy, the sodium in the salt sends signals to move glucose into your tongue’s sweet taste receptors, making the sweetness really pop. So, don’t be afraid to sprinkle a little salt – it’ll take your cakes to the next level!
WHAT VARIATIONS CAN I MAKE?
- Spices – try adding 1/2 teaspoon of cinnamon or nutmeg to the cake batter.
- Citrus fruit – for a bit more zing, add the finely grated zest of 1 lemon or orange.
- Try different fruits – this recipe works well with many other fruits. Try blueberries, raspberries, peaches, oranges, or my poached pears on top.
If you experiment, please leave a comment at the bottom of the post – it’s really helpful to me and other readers to know how you got on. I regularly update these posts and the feedback I receive helps to make the recipes even more useful and interesting.
NUTRITION
Serving: one slice
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.
I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
STORAGE AND FREEZING
This strawberry chiffon cake is perfect for making ahead. I recommend adding the strawberries just before serving for the best presentation. It will keep for 4-5 days in the fridge, although in our household it rarely makes it past day 2.
Freezing: The chiffon cake itself be frozen for up to 3 months. Once completely cooled down, tightly wrap in a layer of cling film wrap and a layer of tin foil. When ready to use simply whip up the mascarpone and cream and finish with the strawberries.
© THE GOURMET LARDER. All images and content are copyright protected. If you want to share this recipe, please do so using the share buttons provided. Please do not republish the recipe or its content in full instead, include a link to this post for the recipe. Further information can be found in my FAQ’s.
TOOLS YOU’LL NEED
Here is a list of some kitchen equipment that I use and recommend for this recipe.
I like the sturdiness of this bowl and its 4-litre capacity means I can use it for mixing just about everything in the kitchen. It is also microwave, freezer, and dishwasher safe.
These different size mixing bowls are really useful depending on the amount of food you are preparing. They also have airtight lids that fit snugly to seal and keep food fresh, great for using as dry storage bowls with lids. The plastic lid of the largest bowl has a removable centre, where one of 3 graters can be used for grating cheese or vegetables.
I like this model of electric hand mixer because it comes with a large stand, meaning you don’t have to always hold it.
Great for serving from oven to table.
Digital kitchen scales: I highly recommend using metric measurements rather than cup measurements. If you have ever ended up with dry, dense, or crumbly baked goods, it might be because of inaccurate volume measurements, not all measuring cups are made equally. All my recipes are carefully developed so that you can easily recreate them in your own kitchen with success, using metric measurements. It is also a lot easier, and less messy and you will get far better, consistent results. 🙂
If you are interested in understanding conversions, here you will find the best conversion chart.
Please check out my Shop for a curated collection of some of my favourite baking equipment. The Gourmet Larder is an Amazon Associate, I earn from qualifying purchases.
RECIPE TIPS
Avoid over-mixing the cake batter as you risk over-developing the gluten in the batter leading to a tough, dense cake.
When folding in the egg whites, gently turn the mixture in on itself with a cutting motion, not stirring. I tend to use a large spoon or spatula to do this. This way, you won’t lose all the air that you have spent time whisking into the egg whites.
Strawberry Chiffon Cake
- 20 x 30cm (8x12inch) ceramic baking dish
INGREDIENTS LIST
- 6 medium eggs (separated: 120g yolks 180g whites total)
- 100 g caster sugar
- 2 tsp pure vanilla extract or 1/2 tsp of vanilla paste
- 120 g plain flour (all-purpose)
- 2 tsp baking powder
- 1 pinch fine sea salt
- 100 ml neutral oil (coconut, vegetable or sunflower oil)
- 100 ml milk or non-dairy milk
Macerated strawberries
- 500 g fresh strawberries
- 1 tbsp caster sugar (or icing sugar)
- a few sprigs of fresh mint (optional)
Mascarpone cream
- 200 g mascarpone cheese
- 250 g whipping cream
- 2 tbsp caster sugar (or icing sugar)
Preparation
- Pre-heat the oven to 180°C fan / 400°F / Gas 6.
- In a medium mixing bowl or stand mixer fitted with a whisk attachment, beat the egg yolks, sugar and vanilla, until pale and fluffy.
- Add the flour, baking powder, salt, oil and milk to the bowl. Mix together thoroughly.
- In another large mixing bowl, whisk the egg whites until frothy. Add the sugar and whisk until soft peaks form.
- Gently fold the egg whites into the cake batter and then pour the batter into a 20 x 30cm (8x12inch) ceramic baking dish. There is no need to grease your dish or pan when making a chiffon cake, otherwise the cake tends to collapse at the edges.
- Baking: Place in the oven and bake for 16-18 minutes or until a wooden pick inserted in the centre comes out clean. (The cake should spring back when gently poked with your finger.)
- Once the cake has cooled, gently run a knife around the edges of the dish/pan to release the cake.
- Macerated strawberries: Clean and slice the strawberries, place them in a bowl and add the sugar. Leave to macerate while you make the cream.
- Mascarpone cream: In a large bowl or in a stand mixer with the whisk attachment, whisk the cream until it reaches soft peaks. Add the mascarpone and the sugar and whisk until completely smooth and creamy.
- Spread the cream evenly over the cake and then spoon over the macerated strawberries. Finally, decorate with mint and serve.
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HAPPY BAKING!
Made this yesterday for my family and it came out perfect. Great recipe and instructions.
Hi Anna, So glad you decided to make this cake and that you and your family thoroughly enjoyed it! Let me know if you make something else from my blog xx
Can I use. 9-by-13 glass baking dish?
Hi Karen, great you’re making this recipe 🙂 By all means, you can use a different size dish. Just be aware that the size you’re opting for is slightly wider than the recommended size therefore your cake is likely to come out not as tall. Happy baking! 🙂