Strawberries and Cream Chiffon Cake

This cake is what dreams of springtime are made of. The cake is light and airy like angel food cake, but a bit sturdier, richer, and moister from the vegetable oil and egg yolks. Together with a light whipped cream frosting and sweet tart strawberries, each bite of this cake is a delight. It makes a really large cake that would be perfect for a gathering, but it also keeps really, which is how my family of six enjoyed it for a full three days. A cake like this is really adaptable: add zest to the cake to give it a citrus flavor, brush the cake with a flavored syrup or jam, use different fruits or no fruits at all! But in my opinion, nothing gets more classic than strawberries and cream and the textures suit the flavor profile perfectly.

strawberries and cream chiffon cake

feeds at least 12 and easily up to 16

Ingredients:

• 2 1/4 cups (9.5 oz) sifted cake flour

• 1 1/2 cups sugar, separated

• 1 Tbsp baking powder

• 1 tsp salt

• 8 egg whites, room temp

• 1/2 tsp cream of tartar

• 5 egg yolks, room temp

• 3/4 cup water

• 1/2 cup vegetable oil

• 1 tsp vanilla

• 1 tsp lemon zest (optional)

• 3 cups heavy whipping cream

• 6 Tbsp sugar

• 1 pint strawberries

• equipment: 10 inch tube pan with removeable bottom

Instructions:

1. [for the cake] Preheat the oven to 325. Have your pan on hand but don’t grease it!

2. In a large bowl, sift together the flour, 1 1/4 cups of sugar, baking powder, and salt. Whisk, and then sift again. Repeat one more time for good measure.

3. In another bowl, whisk together the egg yolks, water, oil, vanilla, and zest (if using) until very thoroughly combined. Pour into the dry ingredients and mix until smooth.

4. Using the whipping attachment of a standing mixer, or hand held mixer, beat the egg whites and cream of tartar on medium speed until soft peaks form. Increase the speed to high, and slowly add in the remaining 1/4 cup sugar, beating until stiff but not dry, just a few minutes.

5. Fold one quarter of the egg whites into the batter to lighten it up. Gently fold in the remaining egg whites until fully incorporated. Scrape into the pan and bake for 55 minutes, or until the cake springs back when pressed gently and a tester comes out clean.

6. The cake must cool upside down for at least an hour. I fit the pan over the neck of a liquor bottle.

7. Flip the pan back over. Gently slide a long, thin knife all around the sides of the pan to release the cake, then carefully lift the removeable bottom up and out. Again, slide the knife around the center tube, and then again under the bottom of the cake. Carefully tip the tube upside down and allow the cake to drop onto your hands or a wire rack or a cake platter. Let cool completely.

8. [for the whipped cream] Using the whipping attachment of a standing mixer, whip together the cream and sugar, starting on low and gradually increasing to medium high, until cream is thick and soft and voluminous. Don’t underbeat or it won’t hold its shape; don’t overbeat or you’ll make butter.

9. [assemble the cake] Wash your strawberries and cut off the stems. Slice two or three of them in long vertical slices for garnish and chop the rest into a medium dice - these will be the chunks in the middle of the cake so think of nice, even, bite sized pieces.

10. Carefully slice the cake in half with a long serrated knife. I find the easiest way to do this is to first lightly score the cake all around, then to saw back and forth, following the score, pushing gently and slowly spinning the cake.

11. Spread a generous amount of whipped cream over the bottom half and sprinkle evenly with the chopped strawberries. Place the second layer of cake on top, and then frost the entire cake with the remaining whipped cream. Garnish with sliced strawberries.

Cake recipe from Joy of Cooking