(RED) Chiffon cake with strawberries and cream
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 g | all-purpose flour |
| 400 g | sugar |
| 2.5 tsp | baking powder |
| 0.5 tsp | salt |
| 125 ml | safflower oil |
| 7 | egg yolks |
| 9 | egg whites |
| 180 ml | milk |
| 0.5 tsp | cream of tartar |
| 1 | vanilla bean (seeds) |
| 900 g | strawberries |
| 1 tbsp | lemon juice |
| 475 ml | heavy cream (cold) |
| 125 g | confectioners’ 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
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
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
Whisk flour mixture into egg mixture.
whisk
Step 4
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
Gradually add parts of the sugar to the egg whites, beating until stiff, glossy peaks form.
150 g sugar
Step 6
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
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
Let cool upside down (over a bottle or tube pan feet) for 1 hour.
bottle
Step 9
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
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
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
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
Spread with remaining berries and whipped cream. Top with remaining cake layer.
Step 14
Refrigerate cake for 1 hour. Sprinkle with confectioners’ sugar and serve with fresh berries.
sieve
confectioners’ sugar for serving / fresh berries for serving
