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 a try, let me know! Leave a comment and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag me @thegourmetlarder and #thegourmetlarder on Instagram! I love seeing what you come up with. 🙂
- Ease: easy.
- Diet: for a gluten free option please refer to my variations section.
- Great for: everyday dessert, weekend baking, BBQ, friends and family visiting.
- Taste and texture: a light, moist vanilla sponge, with fresh macerated strawberries and mascarpone cream.
- Serving: so delicious served as it is.
WHAT LARDER INGREDIENTS WILL I NEED FOR THIS RECIPE?
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 extract or vanilla paste – adds flavour and enhances the other ingredient flavours.
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 compliment to go with the strawberries and sponge.
Whipping cream – Strawberries and cream, one of the best combinations.
I highly recommend adding a good pinch of salt to your cakes. It would seem counter productive, but it’s not. Salt helps balance out the sweetness and richness. It also elevates the other ingredients, bringing out the best characteristics of any recipe. In a seemingly absurd or contradictory way, salt intensifies the mouth’s ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells in our tongue, triggering the cells to register sweetness. The result is that salt not only alerts our ‘salt sensitivity’, but also our ‘sweet sensitive’ taste buds.
WHAT VARIATIONS AND SUBSTITUTIONS 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.
Gluten free – replace the gluten flour with a 1:1 alternative gluten free flour. If possible choose a flour which contains xanthan gum or alternatively, add 1 tsp to your batter for stability.
Sugar free options – if you want a healthier option replace the cane sugar with coconut sugar which contains minerals, electrolytes and has a lower-glycaemic index. Alternately, xylitol or erythritol can also be used.
If you experiment I would love to know how you get on and share it with the other readers.
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.
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Here is a list of some kitchen equipment that I use and recommend for this recipe.
Ceramic rectangle dish 30 x 22cm
- Ceramic baking set of 3, rectangular baking dishes in white, also available in red, blue, and green. approximate sizes: large – 33 x 23 x 6 cm, medium – 29 x 19 x 6 cm, small- 21 x 16 x 5 cm.
When it comes to baking, I highly recommend using metric measurements and a digital scale, rather than cup measurements. You will find it much easier, less messy and you will get far better, consistent results weighing your ingredients. 🙂
READY TO MAKE YOUR STRAWBERRY CHIFFON CAKE ?
Strawberry Chiffon Cake
- 6 medium/ US large eggs (separated)
- 100 g caster or granulated white sugar
- 2 tsp pure vanilla extract or 1/2 tsp of vanilla paste
- 120 g plain or all-purpose flour
- 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
- 500 g fresh strawberries
- 1 tbsp caster sugar (or icing sugar)
- a few sprigs of fresh mint (optional)
- 200 g mascarpone cheese
- 250 g whipping cream
- 2 tbsp caster sugar (or icing sugar)
- 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 in to the cake batter and then pour the batter into a ceramic dish or baking pan (don't use non-stick). 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.
TOOLS YOU’LL NEED
- 20x30cm baking dish or pan
- 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 wont loose all the air that you have spent time whisking into the the egg whites.
PLEASE LET ME KNOW HOW IT TURNED OUT FOR YOU!
If you tried these Strawberry Chiffon Cake or any other recipe on my website, please let me know how you got on in the comments below. I love hearing from you. Also, please leave a star rating whilst you’re there!
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