Hello, I am Marie. Today, we’re going to make strawberry chiffon cake recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Strawberry Chiffon Cake Recipe
Strawberry Chiffon Cake is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Strawberry Chiffon Cake is something that I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can have strawberry chiffon cake using 12 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Strawberry Chiffon Cake:
- Make ready Strawberry Syrup
- Prepare 150 grams Strawberries
- Take 1 tbsp Strawberry liquor
- Make ready 2 tsp Lemon juice
- Get Chiffon Batter
- Get 4 large Egg yolk
- Take 90 grams Granulated sugar
- Make ready 30 ml Vegetable oil
- Make ready 70 ml Strawberry syrup
- Make ready 100 grams Cake flour
- Get 5 large Egg white
- Prepare 1 small amount Red food coloring
Instructions to make Strawberry Chiffon Cake:
- First, make the strawberry sauce.
- Separate the egg yolks and whites. Add 2/3 of the granulated sugar to the bowl of egg whites little by little while whipping until a meringue with stiff peaks forms. Keep it in the refrigerator.
- Add the rest of the granulated sugar into the bowl of egg yolks, and whip until pale and fluffy. Add vegetable oil and the strawberry syrup. Mix well.
- Then sift the flour mixture from Step 2 into the bowl, add a small amount of the red food coloring, and mix well with each addition.
- Add 1/3 of the meringue from Step 2 to the bowl from Step 4 and fold gently. Add in another half of the meringue and fold.
- Lastly, add the batter into the bowl of meringue, and fold gently to avoid breaking the air bubbles. Fold gently from the bottom like using a knife to cut the meringue.
- Pour the batter into a chiffon mold. Hold the middle of the mold and bang lightly on the table to let the air bubbles out.
- Put it in the oven. Bake at 170°C for about 20 minutes. Make 6 incisions with a bread knife, lower the oven temperature to 160°C, and bake for 10 more minutes.
- Cool the cake upside down on a cup. (The cake will fall apart if you try to take it out while hot)
- When the cake has cooled, run the side of the mold with palette knife. Use skewers for the middle part. Drop the cake upside down onto a plate.
- Adjust the taste of the leftover strawberry sauce from Step 1 by adding powdered suga, and make a sauce for garnish. (It will be more delicious and fragrant with the sauce)
So that’s going to wrap it up for this exceptional dish strawberry chiffon cake recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
