Vanilla Chiffon Cake with Whipped Cream and Strawberries.
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Ingredients of Vanilla Chiffon Cake with Whipped Cream and Strawberries
- It’s 1 of FOR CAKE.
- Prepare 2 1/4 cup of cake flour.
- You need 1 1/4 cup of granulated sugar.
- It’s 1 tbsp of baking powder.
- It’s 1/2 tsp of salt.
- You need 5 large of egg yolks.
- Prepare 3/4 cup of water.
- It’s 1/2 cup of oil, vegetable, canola or any flavorless oil.
- Prepare 1 tsp of vanilla extract.
- Prepare 8 large of egg whites.
- Prepare 1/2 tsp of cream of tartar.
- Prepare 1/4 cup of additional granulated sugar for egg whites.
- It’s 1 of FOR WHIPPED CREAM FROSTING AND FILLING.
- It’s 1 1/2 cup of heavy whipping cream.
- You need 1/4 cup of confectioners sugar.
- You need 1 tsp of vanilla extract.
- You need 1 tsp of unflavored gelatin.
- You need 1 tbsp of cold water.
- It’s 1 of FOR STRAWBERRIES.
- It’s 1 pints of fresh strawberries.
- Prepare 1 of FOR GARNISH.
- Prepare 1/4 cup of colored sprinkes.
Vanilla Chiffon Cake with Whipped Cream and Strawberries instructions
- Preheat oven to 325. Have a 10 inch ungreased tube pan ready to fill..
- Combine in a large bowl, flour, 1 1/4 cups sugar, baking powder and salt, whisk well until light and combined..
- In another bowl beat until smooth, egg yolks, water, oil, and vanilla. Stir in the flour mixture until smooth..
- In another large bowl beat on medium speed the egg whites and cream of tarter gradually add beating on high the additional 1/4 cup sugar, Beat until stiff peaks.
- Using a rubber spatula fold egg whites into egg yolk mixture in 3 stages, until blended, do not deflate..
- Scrape the batter into pan and spread evenly. Bake until top springs back when lightly pressed and a toothpick comes out clean about 55 to 65 minutes..
- Let cool at least 1 1/2 hours upside down. Slide a slim knife around the cake to detach cake..
- FOR WHIPPED CREAM.
- In a small heat proof bowl soften gelatin in cold water for 1 minute. Place bowl in a simmering skillet of hot water until clear, just a minute or 2 remove from heat, but do this while whipping cream as you want the gelatin liquid when adding to cream..
- Whip cream in a chilled bowl until soft peaks add sugar, vanilla and liquid gelatin, beat until stiff peaks. The gelatin will stabalize the cream so it will stay ftesh and fluffy a couple of days..
- TO ASSEMBLE CAKE.
- Carefully cut cake in half to form two layers. Spreag a layer of whipped cream on bottom layer, top with thin slices of unsweetened strawberries. Put top layer on and frost entire cake with remaining whipped cream..
- Decorate top with halfed unsweetened berries and sprinkles. There will be extra stawberries, sweeten these with a bit of sugar if desired and serve extra with cake. The reason NOT to sweeten the strawberries for the cake is that they would add to much moisture..
- Keep cake refrigerated.