strawberry breeze cake recipe

A Guide to Making Strawberry Chiffon Cake

Strawberry chiffon cake is a light, fluffy dessert that combines the sweetness of strawberries with the airy texture of chiffon. Here’s a simple guide to bake this delightful treat.

First, gather your ingredients: 100g strawberry puree (fresh or frozen), 5 eggs (separated), 80g cake flour, 60g sugar, 30g vegetable oil, 1 tsp vanilla extract, and 1/4 tsp cream of tartar.

Begin by preparing the strawberry puree: blend strawberries until smooth, then strain to remove seeds. Preheat your oven to 170°C (340°F) and grease a 17cm round cake pan.

In a bowl, whisk egg yolks, sugar (30g), oil, and strawberry puree until smooth. Sift in cake flour and fold gently until no lumps remain. In another bowl, beat egg whites with cream of tartar until foamy, then gradually add the remaining 30g sugar until stiff peaks form.

Gently fold the egg whites into the yolk mixture in three batches, maintaining the airiness. Pour the batter into the pan and tap lightly to release air bubbles. Bake for 25-30 minutes, or until a toothpick comes out clean.

Invert the pan immediately and let the cake cool completely before removing. Serve with fresh strawberries or a dusting of powdered sugar for a perfect, airy dessert. Enjoy your homemade strawberry chiffon cake!