Chiffon cake with strawberries and cream

Chiffon cake with strawberries and cream

21 ratings

Martha Stewart


„Similar in texture to an angel food cake but richer, thanks to the addition of egg yolks, this cake is airy and delicate. The filling is simply whipped cream and strawberries that have been macerated with sugar, lemon juice, and salt.“

Difficulty

Hard 💪
60
min.
Preparation
50
min.
Baking
60
min.
Resting

Ingredients

Servings:-12+
280 g
all-purpose flour
400 g
sugar
2½ tsp
baking powder
½ tsp
salt
125 ml
safflower oil
7
egg yolks
9
egg whites
180 ml
milk
½ tsp
cream of tartar
1
vanilla bean (seeds)
900 g
strawberries
1 tbsp
lemon juice
475 ml
heavy cream (cold)
125 g
confectioners’ sugar
1 pinch
salt
confectioners’ sugar for serving
fresh berries for serving
Metric
Imperial
  • 280 g all-purpose flour
  • 400 g sugar
  • 2½ tsp baking powder
  • ½ tsp salt
  • 125 ml safflower oil
  • 7  egg yolks
  • 9  egg whites
  • 180 ml milk
  • ½ tsp cream of tartar
  • 1  vanilla bean (seeds)
  • 900 g strawberries
  • 1 tbsp lemon juice
  • 475 ml heavy cream (cold)
  • 125 g confectioners’ sugar
  • 1 pinch salt
  • confectioners’ sugar for serving
  • fresh berries for serving

Utensils

  • standing mixer or hand mixer with beaters
  • bottle (optional)
  • oven
  • 2 large bowls
  • sieve (optional)
  • tube pan
  • cake plate or platter
  • whisk
  • serrated knife
  • paring knife (optional)
  • rubber spatula
  • cutting board
  • knife

Enjoy with

Gewürztraminer, 2013
This substantial Gewürztraminer from Alsace flouts its powerful rose and litchi flavors, which harmonize with the strawberries’ delicate scent. The wine’s light touch provides an elegant counterpart to the cake. The latter’s starch balances out the alcohol in the wine.

Nutrition per serving

Cal
456
Protein
9g
Fat
27g
Carb
43g

Step 1/14

Preheat oven to 160°C/325°F.  Whisk together flour, baking powder, parts of the sugar and salt.
  • 280 all-purpose flour
  •  tsp baking powder
  • 150 sugar
  • ½ tsp salt
  • oven
  • large bowl
  • whisk

Preheat oven to 160°C/325°F. Whisk together flour, baking powder, parts of the sugar and salt.

Step 2/14

In a large bowl, whisk together oil, egg yolks, and milk.
  • 125 ml safflower oil
  • 7 egg yolks
  • 180 ml milk
  • large bowl
  • whisk

In a large bowl, whisk together oil, egg yolks, and milk.

Step 3/14

Whisk flour mixture into egg mixture.
  • whisk

Whisk flour mixture into egg mixture.

Step 4/14

Beat egg whites with a standing mixer until frothy. Add cream of tartar and vanilla seeds. Beat for approx. 5 min. until soft peaks form.
  • 9 egg whites
  • ½ tsp cream of tartar
  • 1 seeds of a vanilla bean
  • standing mixer or hand mixer with beaters

Beat egg whites with a standing mixer until frothy. Add cream of tartar and vanilla seeds. Beat for approx. 5 min. until soft peaks form.

Step 5/14

Gradually add parts of the sugar to the egg whites, beating until stiff, glossy peaks form.
  • 150 sugar

Gradually add parts of the sugar to the egg whites, beating until stiff, glossy peaks form.

Step 6/14

Whisk one third of the egg-white mixture into batter. Gently, but thoroughly, fold in remaining egg-white mixture with a spatula.
  • rubber spatula

Whisk one third of the egg-white mixture into batter. Gently, but thoroughly, fold in remaining egg-white mixture with a spatula.

Step 7/14

Transfer batter to tube pan. Bake until top of the cake springs back when touched, approx. 50 - 55 min.
  • oven
  • tube pan
  • rubber spatula

Transfer batter to tube pan. Bake until top of the cake springs back when touched, approx. 50 - 55 min.

Step 8/14

Let cool upside down (over a bottle or tube pan feet) for 1 hour.
  • bottle

Let cool upside down (over a bottle or tube pan feet) for 1 hour.

Step 9/14

While the cake is baking and cooling, hull and halve the strawberries. Combine strawberries, parts of the sugar, lemon juice, and salt. Let sit for 1 hour. Stir occasionally.
  • 100 sugar
  • 900 strawberries
  • 1 tbsp lemon juice
  • 1 pinch salt
  • cutting board
  • knife

While the cake is baking and cooling, hull and halve the strawberries. Combine strawberries, parts of the sugar, lemon juice, and salt. Let sit for 1 hour. Stir occasionally.

Step 10/14

Slide a paring knife around edges of tube and side of pan. Carefully release the cake. Cut cake horizontally into 3 layers with a serrated knife.
  • paring knife
  • serrated knife

Slide a paring knife around edges of tube and side of pan. Carefully release the cake. Cut cake horizontally into 3 layers with a serrated knife.

Step 11/14

Just before assembling, beat cream and confectioners’ sugar until medium peaks form with a standing mixer or hand mixer.
  • 475 ml heavy cream
  • 125 confectioners’ sugar
  • standing mixer or hand mixer

Just before assembling, beat cream and confectioners’ sugar until medium peaks form with a standing mixer or hand mixer.

Step 12/14

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.
  • cake plate or platter

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.

Step 13/14

Spread with remaining berries and whipped cream. Top with remaining cake layer.

Spread with remaining berries and whipped cream. Top with remaining cake layer.

Step 14/14

Refrigerate cake for 1 hour. Sprinkle with confectioners' sugar and serve with fresh berries.
  • confectioners' sugar for serving
  • fresh berries for serving
  • sieve

Refrigerate cake for 1 hour. Sprinkle with confectioners' sugar and serve with fresh berries.