Chiffon cake with strawberries and cream

Step 1/14

• 46⅔ g all-purpose flour
• ⅜ tsp baking powder
• 25 g sugar
• ⅛ tsp salt

• oven
• large bowl
• whisk

Preheat oven to 160°C/325°F. Whisk together flour, baking powder, parts of the sugar and salt.

Step 2/14

• 20⅞ ml safflower oil
• 1⅛ egg yolks
• 30 ml milk

• large bowl
• whisk

In a large bowl, whisk together oil, egg yolks, and milk.

Step 3/14

• whisk

Whisk flour mixture into egg mixture.

Step 4/14

• 1½ egg whites
• ⅛ tsp cream of tartar
• ⅛ seeds of a vanilla bean

• standing mixer or hand mixer with beaters

Beat egg whites with a standing mixer until frothy. Add cream of tartar and vanilla seeds. Beat for approx. 5 min. until soft peaks form.

Step 5/14

• 25 g sugar

Gradually add parts of the sugar to the egg whites, beating until stiff, glossy peaks form.

Step 6/14

• rubber spatula

Whisk one third of the egg-white mixture into batter. Gently, but thoroughly, fold in remaining egg-white mixture with a spatula.

Step 7/14

• oven
• tube pan
• rubber spatula

Transfer batter to tube pan. Bake until top of the cake springs back when touched, approx. 50 - 55 min.

Step 8/14

• bottle

Let cool upside down (over a bottle or tube pan feet) for 1 hour.

Step 9/14

• 16⅔ g sugar
• 150 g strawberries
• ⅛ tbsp lemon juice
• ⅛ tsp salt

• cutting board
• knife

While the cake is baking and cooling, hull and halve the strawberries. Combine strawberries, parts of the sugar, lemon juice, and salt. Let sit for 1 hour. Stir occasionally.

Step 10/14

• paring knife
• serrated knife

Slide a paring knife around edges of tube and side of pan. Carefully release the cake. Cut cake horizontally into 3 layers with a serrated knife.

Step 11/14

• 79⅛ ml heavy cream
• 20⅞ g confectioners’ sugar

• standing mixer or hand mixer

Just before assembling, beat cream and confectioners’ sugar until medium peaks form with a standing mixer or hand mixer.

Step 12/14

• cake plate or platter

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.

Step 13/14

Spread with remaining berries and whipped cream. Top with remaining cake layer.

Step 14/14

• confectioners' sugar for serving
• fresh berries for serving

• sieve

Refrigerate cake for 1 hour. Sprinkle with confectioners' sugar and serve with fresh berries.

Enjoy your meal!