Chiffon Cake with Strawberries and Cream
Cupcake Ranking: 4 Cupcakes
Because of the other white cakes in this series, my hopes were not high for this cake. It ended up being amazing! The cake was spongey and light. If you didn't want to make an angel food cake, this would be a perfect substitute. The fruit and cream were perfect companions for this cake. However, I do not think buttercream would work. The texture of the icing and the cake would be too similar and not feel right in the mouth of the endulgee.
For the Cake
2 1/4 C Cake flour (not self-rising)
1 1/2 C Granulated sugar, divided
2 1/4 tsp Baking powder
3/4 tsp Salt
1/2 C Safflower oil
7 large Egg yolks plus 9 large Egg whites
3/4 C Whole milk (I used canned milk)
1/2 tsp Cream of tartar
1 whole vanilla bean, split and scraped, or 2 teaspoons pure vanilla extract
For the Berries and Cream
2 pounds Strawberries, hulled and halved or quartered (about 5 cups), plus more for serving
1/2 C Granulated sugar
1 Tbs fresh Lemon juice
Pinch of salt
2 C cold Heavy cream
1/4 C Confectioners' sugar, plus more for sprinkling
Make the cake: Preheat oven to 325 degrees. Whisk together flour, 3/4 cup granulated sugar, the baking powder, and salt. Whisk together oil, egg yolks, and milk in a large bowl. Whisk flour mixture into egg-yolk mixture.
Beat egg whites with a mixer on high speed until frothy. Add cream of tartar and vanilla seeds or extract, and beat until soft peaks form. Gradually add remaining 3/4 cup granulated sugar, beating until stiff, glossy peaks form, about 5 minutes. Whisk one-third of the egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula.
Transfer batter to tube pan. Bake until top of cake springs back when touched, 52 to 55 minutes (Mine took 45 minutes and that was more than plenty). Let cool upside down 1 hour. (I made the cake the day before and it was absolutely fine in plastic wrap).
Make the berries and cream: While cake is baking and cooling, combine strawberries, granulated sugar, lemon juice, and salt, and let sit, stirring occasionally, 1 hour. Just before assembling, beat cream and confectioners' sugar until medium peaks form.
Slide a paring knife around edges of tube and side of pan; release cake. Cut cake horizontally into 3 layers with a serrated knife. Transfer bottom layer to a cake plate or platter. Spread with half the berries, and drizzle with juices. Spread half the whipped cream over berries, then top with middle cake layer. Spread with remaining berries and whipped cream. Top with remaining cake layer. Refrigerate cake 1 hour. Sprinkle with confectioners' sugar, and serve with berries.
Rach's Notes: This cake was really yummy. The cake was light but both spongey and moist. The fruit and the cream were perfect compliments to the cake. This would be great for a summer picnic or dessert. Happy baking!