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Healthy meals

Chiffon Cake With Strawberries and Cream

This tall, light cake is moist and delicious—and perfect when filled with strawberries and whipped cream.

Ingreadient

  • 2 ¼ cups cake flour (not self-rising)
  • 1 ½ cups granulated sugar, divided
  • 2 ¼ teaspoons baking powder
  • ¾ teaspoon salt
  • ½ cup safflower oil
  • 7 large egg yolks plus 9 large egg whites
  • ¾ cup whole milk
  • ½ teaspoon cream of tartar
  • 1 whole vanilla bean, split and scraped, or 2 teaspoons pure vanilla extract
  • 2 pounds strawberries, hulled and halved or quartered (about 5 cups), plus more for serving
  • ½ cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • Pinch of salt
  • 2 cups cold heavy cream
  • ¼ cup confectioners' sugar, plus more for sprinkling

Direction

    1. Preheat oven to 325°F. Whisk together flour, 3/4 cup granulated sugar, the baking powder, and salt.
    2. Whisk together oil, egg yolks, and milk in a large bowl. Whisk flour mixture into egg-yolk mixture.
    3. Beat egg whites with a mixer on high speed until frothy. Add cream of tartar and vanilla seeds or extract, and beat until soft peaks form. Gradually add remaining 3/4 cup granulated sugar, beating until stiff, glossy peaks form, about 5 minutes.
    4. Whisk one-third of the egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula.
    5. Pour batter into tube pan. Bake until top of cake springs back when touched, 52 to 55 minutes. Let cool upside down (over a bottle or on tube-pan feet) 1 hour.
    6. Let cool upside down (over a bottle or on tube-pan feet) 1 hour.
    7. While cake is baking and cooling, combine strawberries, granulated sugar, lemon juice, and salt, and let sit, stirring occasionally, 1 hour.
    8. Just before assembling, beat cream and confectioners' sugar until medium peaks form.
    9. Slide a paring knife around edges of tube and side of pan; release cake. Cut cake horizontally into 3 layers with a serrated knife.
    10. 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.
    11. Top with middle cake layer. Spread with remaining berries and whipped cream. Top with remaining cake layer.
    12. Refrigerate cake 1 hour to allow filling to set up. Sprinkle with confectioners' sugar, and serve with more strawberries.
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