Strawberry Chiffon Cake

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 the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram. I love seeing what you come up with! 🙂


RECIPE HIGHLIGHTS

  • Ease: easy.
  • Diet: for a gluten free and sugar-free options, please refer to my substitutions 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.
  • Quantity: 8 portions (20 x 30cm / 8 x 12inch ceramic baking dish)
  • Time: 1 hour

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    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 extract or paste – adds flavour and enhances the other ingredient flavours.

    Vanilla recommendations: pure vanilla extract or vanilla paste.

    • 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, one of the best combinations.

    TIP: I highly recommend adding a good pinch of salt to your cakes. It might seem counterproductive, 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.


    SUBSTITUTIONS

    I would love to know how you get on and share it with the other readers.

    SUGAR-FREE AND LOW-CALORIE OPTIONS

    • Brown sugar suggestions: Pure Via Baker’s soft brown sugar or Sukrin Gold’s natural brown sugar alternative.

    GLUTEN-FREE OPTIONS

    • Flour: replace the gluten flour with a 1:1 alternative gluten free flour, such as Doves Farm Free plain gluten free flour. If possible, choose a flour which contains xanthan gum or alternatively, add 1 tsp to your batter for stability.

    VEGAN OPTIONS

    • Dairy-free milk: replace the milk with non-dairy milks such as almond, oat, rice or soy milk.
    • Mascarpone: can be found in most supermarkets today

    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, I would love to know how you get on and share it with the other readers.



    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.

    Strawberry-chiffon-cake

    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. Do not use my images without prior permission. Further information can be found in my FAQ’s.


    EQUIPMENT RECOMMENDATIONS

    Here is a list of some kitchen equipment that I use and recommend for this recipe.

    TIP: If you have ever ended up with dry, dense or crumbly baked goods, it might be because you’re using inaccurate measurements. I highly recommend using metric measurements and a digital scale, rather than cup measurements for example. You will find it much easier, less messy and you will get far better, consistent results weighing your ingredients. 🙂


    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.

    READY TO MAKE YOUR STRAWBERRY CHIFFON CAKE?

    Strawberry-chiffon-cake

    Strawberry Chiffon Cake

    Preparation:18 minutes
    Baking:17 minutes
    Cooling:25 minutes
    Total:1 hour
    Servings: 8
    Tools you’ll need:
    • 20 x 30cm (8x12inch) ceramic baking dish
    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.

    INGREDIENTS LIST
     

    • 6 medium eggs (separated: 120g yolks 180g whites total)
    • 100 g caster sugar (or granulated)
    • 2 tsp pure vanilla extract or 1/2 tsp of vanilla paste
    • 120 g plain (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

    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.
    insta
    KEYWORDS chiffon cake, mascarpone cream, strawberries

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    Strawberry-chiffon-cake

    PLEASE LET ME KNOW HOW IT TURNED OUT FOR YOU!

    If you tried this 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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    1 thought on “Strawberry Chiffon Cake”

    • Made this yesterday for my family and it came out perfect. Great recipe and instructions.

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