Strawberry Whipped Cream Cake (Print Version)
# Ingredients:
→ Chiffon cake
01 -
5 eggs at room temperature
02 -
150 g granulated sugar
03 -
1 1/2 tsp vanilla extract
04 -
50 ml vegetable oil (grape seed or sunflower oil)
05 -
50 ml milk (or water)
06 -
120 g cake flour
07 -
1 tsp baking powder
08 -
1 pinch of salt
09 -
1/2 tsp cream of tartar (or fresh lemon juice)
→ Whipped cream
10 -
350 g heavy cream (full fat and cold)
11 -
3-4 tbsp powdered sugar
12 -
2 tsp vanilla extract
13 -
1-1 1/2 tbsp cornstarch or 1/2 tsp cream of tartar (optional)
→ Strawberry filling
14 -
250 g fresh strawberries
15 -
1-2 tbsp granulated sugar
# Instructions:
01 -
Preheat oven to 350°F / 180°C and prepare 3 unlined 6 inch / 15 cm aluminum cake pans.
02 -
In a bowl, mix together the dry ingredients (cake flour, salt, and baking powder), sift at least twice, and set aside.
03 -
In another bowl, whisk together the egg yolks with the vegetable oil, 3/4 of the sugar, vanilla extract, and milk.
04 -
Add the dry ingredients to the wet ingredients and whisk until smooth.
05 -
Place the egg whites in the bowl of a mixer and beat on medium-slow speed for 2-3 minutes until bubbles appear. Add the cream of tartar and remaining sugar, then beat on high speed for 3-4 minutes until the meringue is firm and stiff.
06 -
Add a small amount of meringue to the batter and mix quickly to loosen. Gently fold in the rest of the meringue with a spatula in circular motions until smooth.
07 -
Pour the batter into the 3 pans and use a knife to remove air pockets. Bake on the middle rack for 30-40 minutes until golden brown and a toothpick comes out clean. Let cakes cool upside down for at least 1.5 hours.
08 -
Place sliced strawberries with granulated sugar in a bowl. Refrigerate and remove excess juice before assembling.
09 -
Place cold heavy cream, powdered sugar, and vanilla extract in a large bowl. Beat on medium speed for 3-4 minutes until thick and stiff. Add cornstarch or cream of tartar for stability if desired.
10 -
Place the first cake layer on a cake board. Add whipped cream, create a hollow center for the strawberry filling, and cover with whipped cream. Repeat with the second layer and finish with the last layer.
11 -
Cover the entire cake with whipped cream, smooth it, and decorate the top with fresh strawberries and remaining whipped cream using a piping bag.
12 -
Refrigerate the cake for about 1 hour before serving with strawberry sauce.
# Notes:
01 -
The cake can be stored for 2 to 3 days in the refrigerator.
02 -
For baking in 2 batches, divide batter into 2 pans or bake one at a time. Slice cold cake layers with a cake knife for easier handling.