FLUFFY Strawberry Cream Cake | Chiffon Cake

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

fresh strawberries

🥗Healthier: mixed berries

💰Cheaper: frozen strawberries

Frozen strawberries are often more affordable and available year-round.

Prepare cake liners in baking pans.

Prepare gently simmering hot water for baking later.

Sift cake flour.

Separate the eggs, ensuring all tools and hands are clean.

In a bowl with egg yolks, add granular sugar and salt, and mix until the color gets paler.

Add milk, oil, and vanilla extract to the yolk mixture and mix until even.

Add sifted cake flour to the yolk mixture and mix until smooth with no lumps.

Make the meringue by whipping egg whites until bubbly, then add all the sugar and whip until the tip curls up.

Fold half of the meringue into the yolk mixture until about 50% blended, then add the rest of the meringue and fold until about 75% blended.

Switch to a spatula and fold until evenly blended, being careful not to over-mix.

Swirl with a toothpick to eliminate larger air bubbles and toss occasionally.

Bake the mixture in a water bath, ensuring no water enters the cake pan.

Check if the cake is done by touching the center to see if it bounces back or by inserting a toothpick to see if it comes out clean.

After baking, note that the cake will deflate slightly as it cools, but it will be fluffy and moist.

Use a regular stick pan instead of a non-stick pan for better results.

To make strawberry jam, heat strawberries, sugar, and lemon juice at medium heat while mixing constantly until it thickens.

For frosting, whip heavy cream and granulated sugar until it reaches soft peaks for the final coat, and whip half for a stiffer crumb coat.

Optionally, prepare ice water to keep the whipped cream cool while frosting.

Spread the jam on the cake, avoiding the edges to prevent leakage.

Fill gaps between strawberries with whipped cream and smooth the surface.

Place the second layer of cake on top, facing down the caramelized side, and check it stands straight.

Finish the crumb coat by spreading cream thinly to lock in crumbs.

Mix the remaining whipped cream to the desired thickness for the final coat and spread it on top and sides of the cake.

Warm up a knife with hot water or a torch to cut the cake cleanly.

Store the cake in the fridge for up to four to five days, but enjoy it sooner for the best taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens