Recipe • Strawberry Chiffon Cake
This Strawberry Chiffon Cake has always been my “go to” chiffon cake recipe whenever I feel like baking to gift my friends and family. Just look at the pastel peachy colour & soft texture… 😍
|I always use Canola oil for chiffon baking
as I feel it gives the cake an extra lighter texture
It’s quite straight forward and especially easy for those of you who have experience in chiffon cake baking. Ok now, let’s bake!
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(For 18cm chiffon cake tin)
3 large Egg Yolk
25g Castor Sugar
50g Cake Flour
1/4 tsp Baking Powder
30g Canola Oil
50ml Strawberry Yoghurt Smoothie
(I used Magnolia’s, sift off nata de coco)
4 Egg Whites (Note 1)
35g Castor Sugar
1/4 tsp Cream of Tartar
Pink food colouring (Optional. Tiny swipe with toothpick)
•Using electric mixer, beat egg yolks & castor sugar from Ingredient (A) until pale and creamy.
•Add in canola oil and smoothie, mix until combined.
•Sift cake flour and baking powder, add into the yolk mixture and mix well.
•For meringue, use ingredients from (B) . With a clean set of whisk and mixing bowl, beat egg whites until foamy.
•Add in cream of tartar, continue whisking. Add in sugar in 2 batches. Continue whisking until stiff peaks form. Optional: Can add in pink food colouring while whisking.
•Fold in 1/3 of meringue to yolk batter.
•Now pour all the yolk batter into remaining meringue. Fold gently until well combined.
•Preheat oven to 170degC.
•Pour the batter into chiffon cake tin (ungreased!), drop the tin a few times on table top to release any trapped air.
•Bake for 45-60 mins (Note 2)
•Remove cake from oven, invert the tin to prevent chiffon cake from collapsing. Unmould when completely cooled.
(1) Need baking ideas to use up that extra egg yolk? Try:
(2) Oven temperature and time required may vary. Mine took 50 minutes at 150-155degC.
Recipe reference and modified from Vanessa Tay’s Yuzu Chiffon Cake