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Strawberry Chiffon Cake
Strawberry Chiffon Cake

Before you jump to Strawberry Chiffon Cake recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.

A lot of us have been conditioned to think that comfort foods are terrible and should be avoided. Sometimes, if your comfort food is made of candy or other junk foods, this holds true. Otherwise, comfort foods could be super nourishing and good for you. There are several foods that actually can improve your moods when you eat them. If you feel a little bit down and need a happiness pick me up, try some of these.

It’s easy to fight your bad mood when you eat grains. Quinoa, millet, teff and barley are all really great for helping raise your happiness levels. These foods can help you feel full for longer as well, helping you feel better. Feeling hungry can be terrible! The reason these grains help your mood so much is that they are easy to digest. These foods are easier to digest than others which helps promote a rise in your glucose levels which in turn kicks up your mood to a happier place.

As you can see, you don’t need to eat junk food or foods that are terrible for you so you can feel better! Try these tips instead!

We hope you got insight from reading it, now let’s go back to strawberry chiffon cake recipe. To cook strawberry chiffon cake you need 7 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Strawberry Chiffon Cake:
  1. Use 250 gr fresh strawberry
  2. You need 7 large egg yolks
  3. Get 70 ml canola oil
  4. Take 1/2 tsp salt
  5. Provide 140 gr all purpose flour
  6. Provide 7 large egg whites
  7. Take 140 gr sugar
Instructions to make Strawberry Chiffon Cake:
  1. Prepare a chiffon cake pan. DO NOT grease the pan. Preheat the oven 340°F.
  2. Puree the strawberries. Combine the strawberry puree with egg yolks, salt and oil in a mixing bowl. Mix in flour until the batter well combined and smooth.
  3. Put the egg whites in a mixing bowl. Check to make sure bowl and beaters are completely clean and dry. (The smallest trace of yolk, water, or fat can prevent the whites from obtaining maximum volume.) Beat egg whites until foamy. Gradually add in sugar (in 3 batches), beating on high speed until frothy and stiff peaks form. you can test by lifting beaters straight up from egg whites. Peaks should remain on top of the egg whites, and when bowl is tilted, mixture should not slide around.
  4. Gently fold (do not beat or stir so the volume is not lost) the meringue (the beaten egg whites) into egg yolk batter in 3-4 batches.
  5. Pour the batter into the pan. Bake for 50 - 60 minutes or until the cake is done. Check with a skewer, when it's done, the skewer will come out dry and clean.
  6. When the cake is done, remove from oven then invert the pan onto table until completely cooled. This is a very important step so the cake will not sink.
  7. Take the cake out of the pan and slice. Serve it as is or with whipped cream or ice cream. Enjoy.

A small-scale vanilla chiffon cake with macerated strawberries and stabilized whipped cream. Chiffon cake with strawberries and cream. Transfer bottom layer to a cake plate or platter. Spread with half the berries and drizzle with juices. Her winning dessert is a version of this Lemon Chiffon Cake with Strawberry Frosting that she bakes on Mother's Day. "It's my mom's favorite because she loves lemon and strawberry," Rebecca says.

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