台灣團購名店草莓戚風蛋糕生產線 Strawberry Chiffon cake production in Taiwanese dessert group buying champion store.

Preheat the oven to 325°F (163°C).

In a mixing bowl, combine cake flour, sugar, baking powder, and salt.

In another bowl, whisk together vegetable oil, egg yolks, water, and vanilla extract.

Gradually add the wet mixture to the dry ingredients, mixing until smooth.

In a separate bowl, beat egg whites until stiff peaks form.

Gently fold the egg whites into the batter until just combined.

Pour the batter into an ungreased tube pan and bake for 50-60 minutes until golden.

Remove the cake from the oven and invert the pan to cool completely.

While the cake cools, prepare the strawberry filling by pureeing fresh strawberries.

Dissolve gelatin in warm water and mix into the strawberry puree.

In a separate bowl, whip heavy cream with powdered sugar and lemon juice until soft peaks form.

Fold the whipped cream into the strawberry mixture until well combined.

Once the cake is cool, carefully remove it from the pan.

Slice the cake in half horizontally and spread the strawberry filling between the layers.

Top the cake with remaining strawberry filling and garnish with fresh strawberries.

Chill the cake in the refrigerator for at least 1 hour before serving.

Spice Level:

Allergens