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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
  • 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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KEYWORDS cake recipes, strawberry recipes, vanilla

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