(RED) Chiffon cake with strawberries and cream

RED-Chiffon-cake-with-strawberries-and-cream-14
Similar in texture to an angel food cake but richer, thanks to the addition of egg yolks, this cake is airy and delicate. The filling is simply whipped cream and strawberries that have been macerated with sugar, lemon juice, and salt.

 

Difficulty: Hard

Time: 60 min. preparation time, 50 min. baking time

Nutrition: Calories ca 456 / Protein 9g / Carbohydr. 43g / Fat 27g

Ingredients (12 servings)

280 gall-purpose flour
400 gsugar
2.5 tspbaking powder
0.5 tspsalt
125 mlsafflower oil
7egg yolks
9egg whites
180 mlmilk
0.5 tspcream of tartar
1vanilla bean (seeds)
900 gstrawberries
1 tbsplemon juice
475 mlheavy cream (cold)
125 gconfectioners’ sugar
confectioners’ sugar for serving
fresh berries for serving

Utensils

standing mixer or hand mixer with beaters, bottle (optional), oven, 2 large bowls, sieve (optional), tube pan, cake plate or platter, whisk, serrated knife, paring knife (optional), rubber spatula, cutting board, knife

Wine Tip

Gewürztraminer, 2013
This substantial Gewürztraminer from Alsace flouts its powerful rose and litchi flavors, which harmonize with the strawberries’ delicate scent. The wine’s light touch provides an elegant counterpart to the cake. The latter’s starch balances out the alcohol in the wine.

Step 1

(RED) Chiffon cake with strawberries and cream

Preheat oven to 160°C/325°F. Whisk together flour, baking powder, parts of the sugar and salt.

oven, large bowl, whisk

280 g all-purpose flour / 2.5 tsp baking powder / 150 g sugar / 0.5 tsp salt

Step 2

(RED) Chiffon cake with strawberries and cream

In a large bowl, whisk together oil, egg yolks, and milk.

large bowl, whisk

125 ml safflower oil / 7 egg yolks / 180 ml milk

Step 3

(RED) Chiffon cake with strawberries and cream

Whisk flour mixture into egg mixture.

whisk

Step 4

(RED) Chiffon cake with strawberries and cream

Beat egg whites with a standing mixer until frothy. Add cream of tartar and vanilla seeds. Beat for approx. 5 min. until soft peaks form.

standing mixer or hand mixer with beaters

9 egg whites / 0.5 tsp cream of tartar / 1 seeds of a vanilla bean

Step 5

(RED) Chiffon cake with strawberries and cream

Gradually add parts of the sugar to the egg whites, beating until stiff, glossy peaks form.

150 g sugar

Step 6

(RED) Chiffon cake with strawberries and cream

Whisk one third of the egg-white mixture into batter. Gently, but thoroughly, fold in remaining egg-white mixture with a spatula.

rubber spatula

Step 7

(RED) Chiffon cake with strawberries and cream

Transfer batter to tube pan. Bake until top of the cake springs back when touched, approx. 50 – 55 min.

oven, tube pan, rubber spatula

Step 8

(RED) Chiffon cake with strawberries and cream

Let cool upside down (over a bottle or tube pan feet) for 1 hour.

bottle

Step 9

(RED) Chiffon cake with strawberries and cream

While the cake is baking and cooling, hull and halve the strawberries. Combine strawberries, parts of the sugar, lemon juice, and salt. Let sit for 1 hour. Stir occasionally.

cutting board, knife

100 g sugar / 900 g strawberries / 1 tbsp lemon juice / 1 pinch salt

Step 10

(RED) Chiffon cake with strawberries and cream

Slide a paring knife around edges of tube and side of pan. Carefully release the cake. Cut cake horizontally into 3 layers with a serrated knife.

paring knife, serrated knife

Step 11

(RED) Chiffon cake with strawberries and cream

Just before assembling, beat cream and confectioners’ sugar until medium peaks form with a standing mixer or hand mixer.

standing mixer or hand mixer

475 ml heavy cream / 125 g confectioners’ sugar

Step 12

(RED) Chiffon cake with strawberries and cream

Transfer bottom layer to a cake plate or platter. Spread with half the berries and drizzle with juices. Spread half the whipped cream over berries, then top with middle cake layer.

cake plate or platter

Step 13

(RED) Chiffon cake with strawberries and cream

Spread with remaining berries and whipped cream. Top with remaining cake layer.

Step 14

(RED) Chiffon cake with strawberries and cream

Refrigerate cake for 1 hour. Sprinkle with confectioners’ sugar and serve with fresh berries.

sieve

confectioners’ sugar for serving / fresh berries for serving