Strawberry Chiffon Cake
This strawberry chiffon cake is packed with strawberry flavor made of fresh strawberry reduction sauce. Light, fluffy, moist, and delicious strawberry sponge cake to enjoy for dessert, breakfast, or snack!
Servings: 10
Calories: 228kcal
Equipment
- Tube pan with removable bottom
Ingredients
For the Strawberry reduction sauce
- 1 cup strawberries chopped (fresh or frozen strawberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
For the cake
Wet ingredients
- 6 large egg yolks at room temperature
- ⅓ cup granulated sugar
- ½ cup vegetable oil sub canola oil or olive oil
- ½ cup milk whole milk or evaporated milk
- 1 tsp homemade pure vanilla extract
- ⅓ cup strawberry reduction sauce
- Red paste icing color optional about ⅛ tsp
Dry ingredients:
- 214 g cake flour 1 ½ cup sifted
- 1 ½ tsp baking powder
- ½ tsp salt
Meringue Ingredients:
- 6 large egg whites at room temperature
- ¼ tsp cream of tartar
- ¾ cup granulated sugar
Instructions
- Make the Strawberry Reduction Sauce. Puree the chopped fresh or frozen strawberries in a blender or food processor. Transfer to a saucepan and simmer for 10 to 15 minutes or until thickened. Set it aside and let it cool.
- Make the cake batter. In a large bowl, add egg yolks and sugar. Whisk for a few seconds then add oil and the rest of the wet ingredients (milk, vanilla, strawberry reduction sauce, and red icing color to get a bright pink color. I used about 1/8 tsp of red icing paste color for this cake and it’s optional. Mix (wet ingredients) until well blended.
- Make the meringue. In a grease-free bowl, add the egg whites with cream of tartar or substitute with lemon juice. Beat on high speed. When started foaming up, gradually add the sugar and continue beating until medium-stiff peaks. It’s between soft and stiff peaks.
- Folding the meringue into the strawberry cake batter. Use a rubber spatula and gently fold the meringue into the batter in four additions. Scrape around the bowl and move the spatula from the center down to the bottom of the bowl until the meringue and batter are blended. Then pour it into the tube pan. Tap or drop a few inches high from the counter to remove some big air pockets.
- Bake the Cake. Bake in a preheated oven at 345°F for about 45 to 50 minutes or until the inserted cake tester or toothpick comes out clean.
- Cooling the Cake. Remove from the oven and immediately invert the cake to cool completely.
- How to serve the Strawberry Chiffon Cake. Dust with powdered sugar. Slice and serve the way it is or serve with whipped cream and fresh strawberries or strawberry sauce.
Video
Notes
I used about 1/8 tsp of red icing paste color for this cake and it’s optional.
Avoid mixing briskly and incorporating too much air to prevent big air pockets in the cake.
No need to grease the tube pan. Only grease the bottom of the baking pan if you don’t have the removable bottom tube pan. Do not grease the side. You need the cake something to cling to and to ensure the cake will not deflate or collapse while baking and cooling the cake.
Nutrition
Calories: 228kcal | Carbohydrates: 42g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 118mg | Sodium: 220mg | Potassium: 117mg | Fiber: 1g | Sugar: 26g | Vitamin A: 178IU | Vitamin C: 9mg | Calcium: 71mg | Iron: 1mg