Hello, I am Laura. Today, we’re going to prepare vanilla chiffon cake with whipped cream and strawberries recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Vanilla Chiffon Cake with Whipped Cream and Strawberries Recipe
Vanilla Chiffon Cake with Whipped Cream and Strawberries is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Vanilla Chiffon Cake with Whipped Cream and Strawberries is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook vanilla chiffon cake with whipped cream and strawberries using 22 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Vanilla Chiffon Cake with Whipped Cream and Strawberries:
- Get FOR CAKE
- Take cake flour
- Take granulated sugar
- Prepare baking powder
- Make ready salt
- Prepare egg yolks
- Get water
- Prepare oil, vegetable, canola or any flavorless oil
- Take vanilla extract
- Take egg whites
- Get cream of tartar
- Prepare additional granulated sugar for egg whites
- Prepare FOR WHIPPED CREAM FROSTING AND FILLING
- Prepare heavy whipping cream
- Make ready confectioners sugar
- Get vanilla extract
- Take unflavored gelatin
- Take cold water
- Prepare FOR STRAWBERRIES
- Make ready fresh strawberries
- Prepare FOR GARNISH
- Get colored sprinkes
Instructions to make Vanilla Chiffon Cake with Whipped Cream and Strawberries:
- Preheat oven to 325. Have a 10 inch ungreased tube pan ready to fill.
- Combine in a large bowl, flour, 1 1/4 cups sugar, baking powder and salt, whisk well until light and combined.
- In another bowl beat until smooth, egg yolks, water, oil, and vanilla. Stir in the flour mixture until smooth.
- In another large bowl beat on medium speed the egg whites and cream of tarter gradually add beating on high the additional 1/4 cup sugar, Beat until stiff peaks
- Using a rubber spatula fold egg whites into egg yolk mixture in 3 stages, until blended, do not deflate.
- Scrape the batter into pan and spread evenly. Bake until top springs back when lightly pressed and a toothpick comes out clean about 55 to 65 minutes.
- Let cool at least 1 1/2 hours upside down. Slide a slim knife around the cake to detach cake.
- FOR WHIPPED CREAM
- In a small heat proof bowl soften gelatin in cold water for 1 minute. Place bowl in a simmering skillet of hot water until clear, just a minute or 2 remove from heat, but do this while whipping cream as you want the gelatin liquid when adding to cream.
- Whip cream in a chilled bowl until soft peaks add sugar, vanilla and liquid gelatin, beat until stiff peaks. The gelatin will stabalize the cream so it will stay ftesh and fluffy a couple of days.
- TO ASSEMBLE CAKE
- Carefully cut cake in half to form two layers. Spreag a layer of whipped cream on bottom layer, top with thin slices of unsweetened strawberries. Put top layer on and frost entire cake with remaining whipped cream.
- Decorate top with halfed unsweetened berries and sprinkles. There will be extra stawberries, sweeten these with a bit of sugar if desired and serve extra with cake. The reason NOT to sweeten the strawberries for the cake is that they would add to much moisture.
- Keep cake refrigerated
So that’s going to wrap this up for this exceptional dish vanilla chiffon cake with whipped cream and strawberries recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
