Description
This Light and Fluffy Strawberry Chiffon Cake is a delicate, airy dessert that’s bursting with fresh strawberry flavor. With its soft, sponge-like texture and a hint of sweetness, it’s the perfect treat for any celebration or special occasion. Paired with a light glaze or whipped cream, it’s simply irresistible.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 cup sugar, divided
- 4 large eggs, separated
- ¾ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup fresh strawberries, pureed
- ½ tsp cream of tartar
- ¼ cup water
- Powdered sugar (for dusting, optional)
Instructions
- Preheat the oven to 325°F (163°C). Grease and flour an angel food cake pan or a 9-inch round cake pan.
- In a large bowl, whisk together the flour, baking powder, salt, and ¾ cup of sugar.
- In a separate bowl, whisk the egg yolks, vegetable oil, vanilla extract, and pureed strawberries until smooth.
- Add the wet mixture to the dry ingredients and stir until just combined.
- In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the remaining ¼ cup sugar and beat until stiff peaks form.
- Gently fold the beaten egg whites into the batter in thirds, being careful not to deflate the mixture.
- Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until the cake is golden and a toothpick comes out clean.
- Remove from the oven and invert the pan to cool completely.
- Once cooled, gently remove the cake from the pan and dust with powdered sugar, if desired. Serve with whipped cream or fresh strawberries.
Notes
- For extra flavor, you can mix some strawberry puree into the frosting or glaze.
- Make sure to fold the egg whites gently into the batter to maintain the fluffiness of the cake.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes