Chiffon Cake With Strawberries And Cream Recipes

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CHIFFON CAKE WITH STRAWBERRIES AND CREAM



Chiffon Cake with Strawberries and Cream image

Talk about a delightful twist on berries and cream! This light and airy chiffon cake will instantly transport you to cloud nine, and the luscious fruit filling is what summer dreams are made of.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h

Number Of Ingredients 15

2 1/4 cups cake flour (not self-rising)
1 1/2 cups granulated sugar, divided
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup safflower oil
7 large egg yolks plus 9 large egg whites
3/4 cup whole milk
1/2 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
1/2 cup granulated sugar
1 tablespoon fresh lemon juice
Pinch of salt
2 cups cold heavy cream
1/4 cup confectioners' sugar, plus more for sprinkling

Steps:

  • Make the cake: Preheat oven to 325 degrees. Whisk together flour, 3/4 cup granulated sugar, the baking powder, and salt. Whisk together oil, egg yolks, and milk in a large bowl. Whisk flour mixture into egg-yolk mixture.
  • 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. Whisk one-third of the egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula.
  • Transfer batter to 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.
  • Make the berries and cream: While cake is baking and cooling, combine strawberries, granulated sugar, lemon juice, and salt, and let sit, stirring occasionally, 1 hour. Just before assembling, beat cream and confectioners' sugar until medium peaks form.
  • Slide a paring knife around edges of tube and side of pan; release cake. Cut cake horizontally into 3 layers with a serrated knife. 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, then top with middle cake layer. Spread with remaining berries and whipped cream. Top with remaining cake layer. Refrigerate cake 1 hour. Sprinkle with confectioners' sugar, and serve with berries.

STRAWBERRY CHIFFON CAKE



Strawberry Chiffon Cake image

This light and luscious cake, along with fresh strawberries, is a "berry good" dessert to serve at a church ice cream social.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 11

1 cup all-purpose flour
3/4 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
3 large eggs, separated
1/3 cup orange juice
1/4 teaspoon cream of tartar
1-1/2 to 2 quarts fresh strawberries, sliced
Vanilla ice cream
Whipped cream

Steps:

  • 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. , In a bowl, beat egg whites and cream of tartar until stiff. Gradually add batter, folding gently until blended. Pour into an ungreased 9x5-in. loaf pan. Bake at 325° for 50-55 minutes. Invert immediately on wire rack, but keep in pan. When cool, remove cake from pan and slice into 12 pieces. Top each slice with berries, ice cream and whipped cream.

Nutrition Facts :

STRAWBERRY CINNAMON CHIFFON CAKE



Strawberry Cinnamon Chiffon Cake image

Celebrate strawberry season with a light chiffon cake filled with berried treasure. This is yummy. Takes a little time to make but well worth it! Beautiful presentation.

Provided by Golden Sunflower

Categories     Dessert

Time 2h20m

Yield 16 serving(s)

Number Of Ingredients 12

2 1/4 cups cake flour
2 cups sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
6 eggs, room temperature
1/2 cup vegetable oil
3/4 cup water
1 1/2 teaspoons vanilla extract
1/4 teaspoon cream of tartar
1 quart strawberry
2 1/2 cups heavy cream

Steps:

  • Heat oven to 325 degrees. - you will need an angel food cake pan.
  • Combine flour, 1 cup of sugar, baking powder, cinnamon and salt in large bowl.
  • Separate eggs. Combine the yolks, oil, water and 1 tsp vanilla. With an electric mixer set on low, gradually beat egg yolk mixture into flour mixture until just smooth.
  • Clean beaters and beat egg whites with cream of tartar at medium speed with they hold soft peaks. Beat in 1/2 cup of remaining sugar, adding it gradually. Continue until whites hold stiff peaks.
  • With a rubber spatula, gently fold the egg whites into the cake batter.
  • Pour into UNGREASED 10" angel food cake pan. Bake until toothpick comes out clean - 1 hour to 1 hour 10 minutes - Cool.
  • Slice off top of cake 1/2" and set aside. Cut a tunnel about 1 1/2" deep in the cake. The cut should be about 3/4" from the center and the outside of the cake. Remove cake with a fork to form the tunnel.
  • Hull and chop half the strawberries. Beat heavy cream with remaining 1/2 cup of sugar (add more or less depending on sweetness) and 1/2 tsp vanilla until the cream has stiff peaks. Combine 1 1/2 cups of whipped cream with the chopped strawberries.
  • Fill the tunnel with the strawberry and whipped cream mixture. Replace the top of the cake.
  • Frost cake with remaining whipped cream. Before serving, hull and halve the remaining strawberries and decorate the cake with the berries.
  • Enjoy!

Nutrition Facts : Calories 396.8, Fat 22.7, SaturatedFat 10.1, Cholesterol 130.3, Sodium 218.6, Carbohydrate 44.5, Fiber 1.2, Sugar 27.1, Protein 5

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