Strawberry Chiffon Cake 

This Strawberry Chiffon Cake is a light and fluffy dessert that combines the airy texture of chiffon sponge cake with the sweetness of fresh strawberries and the richness of whipped cream. It's a delightful treat that captures the essence of Asian-style bakery cakes.

Full Recipe:

Ingredients

For the Chiffon Cake:

• 5 large egg whites

• ¼ teaspoon cream of tartar

• 120 g granulated sugar (divided into 100g and 20g)

• 5 large egg yolks

• 60 g milk

• 50 g oil

• 1 teaspoon vanilla extract

• 100 g cake flour

• 1 teaspoon baking powder

For the Whipped Cream:

• 400 g heavy cream or whipping cream, cold

• 40 g powdered sugar

• 1 teaspoon vanilla extract

Directions

Preparing the Chiffon Cake:

1. Preheat the Oven: Set your oven to 325°F (163°C).

2. Prepare the Cake Pans: Lightly grease three 6-inch round cake pans and line the bottoms with parchment paper.

3. Whip Egg Whites: In a clean bowl, beat the egg whites with cream of tartar until frothy. Gradually add 100g of sugar and continue beating until stiff peaks form.

4. Mix Egg Yolks: In another bowl, whisk together the egg yolks, milk, oil, and vanilla extract.

5. Combine Dry Ingredients: Sift together the cake flour and baking powder.

6. Combine Wet and Dry Mixtures: Gradually add the sifted dry ingredients to the egg yolk mixture, mixing until smooth.

7. Fold in Egg Whites: Gently fold the meringue into the egg yolk mixture in three additions, being careful not to deflate the batter.

8. Bake the Cake: Divide the batter evenly among the prepared pans. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

9. Cool the Cake: Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Preparing the Whipped Cream:

1. Whip the Cream: In a chilled bowl, beat the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Assembling the Cake:

1. Layer the Cake: Place one layer of the chiffon cake on a serving plate. Spread a layer of whipped cream over the top.

2. Repeat Layers: Add the second cake layer and repeat the process. Top with the third cake layer.

3. Frost the Cake: Cover the entire cake with the remaining whipped cream.

4. Decorate: Garnish with fresh strawberry slices on top.

Nutritional Information (per serving)

• Calories: Approximately 350 kcal

• Protein: 5 g

• Carbohydrates: 40 g

• Fat: 20 g

• Fiber: 1 g

• Sugar: 25 g