Strawberry Chiffon Cake. Sift together flour, sugar, baking powder and salt. Place in a large bowl and make a well in the center. Add oil, egg yolks and orange juice; beat with a spoon until smooth.

This Strawberry Chiffon Cake Sponge is a perfect birthday cake recipe. It is a super fluffy and light sponge cake filled with the goodness of strawberries. Our homemade Strawberry Chiffon Cake Recipe is one of the best you will find this strawberry season This strawberry chiffon cake is a light, airy cake that is packed with strawberries. You can have Strawberry Chiffon Cake using 7 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Strawberry Chiffon Cake

You need 250 gr of fresh strawberry.
Prepare 7 of large egg yolks.
Prepare 70 ml of canola oil.
Prepare 1/2 tsp of salt.
You need 140 gr of all purpose flour.
You need 7 of large egg whites.
You need 140 gr of sugar.

The airy texture comes from egg whites that are beaten to stiff peaks before going into the batter. The berries are pureed before going into the cake, so while all that fruit does help keep the cake moist (chiffon cakes tend to stay nicely moist on their own. Line the bottoms of the pans with parchment paper. Add oil, egg yolks, pureed strawberries and food color.

Strawberry Chiffon Cake step by step

Prepare a chiffon cake pan. DO NOT grease the pan. Preheat the oven 340°F..
Puree the strawberries. Combine the strawberry puree with egg yolks, salt and oil in a mixing bowl. Mix in flour until the batter well combined and smooth..
Put the egg whites in a mixing bowl. Check to make sure bowl and beaters are completely clean and dry. (The smallest trace of yolk, water, or fat can prevent the whites from obtaining maximum volume.) Beat egg whites until foamy. Gradually add in sugar (in 3 batches), beating on high speed until frothy and stiff peaks form. you can test by lifting beaters straight up from egg whites. Peaks should remain on top of the egg whites, and when bowl is tilted, mixture should not slide around..
Gently fold (do not beat or stir so the volume is not lost) the meringue (the beaten egg whites) into egg yolk batter in 3-4 batches..
Pour the batter into the pan. Bake for 50 - 60 minutes or until the cake is done. Check with a skewer, when it's done, the skewer will come out dry and clean..
When the cake is done, remove from oven then invert the pan onto table until completely cooled. This is a very important step so the cake will not sink..
Take the cake out of the pan and slice. Serve it as is or with whipped cream or ice cream. Enjoy..

Strawberry Chiffon Shortcake Adapted from The Joy of Cooking. Chiffon cakes are known for having the richness of butter pound cakes but the lightness of angel food cakes. Some argue that this is because they use oil, which because it is liquid at room temperature, can keep the cake especially moist. Because a chiffon cake is a type of sponge cake, the soft, spongy cake will absorb lots of delicious strawberry juice. The light cake is also pairs perfectly with airy whipped-cream filling.