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Prep 45 minutes
Total 2 hours
Serves
US | Metric
Ingredients
For the base
  • 4 whole eggs
  • 150 g caster sugar
  • 100 g cake flour
  • ¼ tbsp baking powder
  • ½ tsp salt
  • 60 ml milk
  • 60 ml vegetable oil
  • A few drops of lemon juice
For the cream filling
  • 250 g mascarpone cream
  • 500 ml double cream
  • Sugar, adjusted to your preferred level of sweetness
Strawberry Chiffon Cake Strawberry Chiffon Cake

Strawberry Chiffon Cake


For the cake base

  1. Preheat the oven to 180℃ (150℃ fan) and line an 20 cm cake tin with baking paper.
  2. Separate the egg yolks and whites into different bowls (the bowls cannot have any water or oil).
  3. In the bowl with egg yolks, add 50 g of the caster sugar and whisk well. Then gradually add the oil over three times and whisk, followed by the milk and continue whisking.
  4. Mix the flour, baking powder and salt together, then sift into the wet bowl. Then slowly fold the mixture with a spatula until all combined. Set aside.
  5. In the egg whites bowl, with a hand mixer, beat the egg whites for around 15 minutes and then add the lemon juice, continue beating after. Gradually add the 100 g of the sugar in between beats, continuing until the firm peaks are formed.
  6. Add 1/3 of the egg white into the egg yolk bowl and gently fold inwards to combine, then repeat for the egg whites. Folding is necessary to keep the air in.
  7. Pour the cake mixture into the tin and tap the tin on a flat surface to let any air bubbles escape. Bake for 40 minutes, until skewer comes out clean. Aside aside to allow to cool.


For the cream cheese filling:

  1. Beat the double cream and the sugar together until firm.
  2. Add the mascarpone cheese and mix to combine.


Assemble: Slice the cake into two halves.  Spread the cream cheese and fill with fresh fruits (I used canned peach slices here). Repeat. Add strawberries to decorate. Enjoy!

Strawberry Chiffon Cake Strawberry Chiffon Cake

Strawberry Chiffon Cake

favorite
print
like
Prep 45 minutes
Total 2 hours
Serves
US | Metric
Ingredients
For the base
  • 4 whole eggs
  • 150 g caster sugar
  • 100 g cake flour
  • ¼ tbsp baking powder
  • ½ tsp salt
  • 60 ml milk
  • 60 ml vegetable oil
  • A few drops of lemon juice
For the cream filling
  • 250 g mascarpone cream
  • 500 ml double cream
  • Sugar, adjusted to your preferred level of sweetness

For the cake base

  1. Preheat the oven to 180℃ (150℃ fan) and line an 20 cm cake tin with baking paper.
  2. Separate the egg yolks and whites into different bowls (the bowls cannot have any water or oil).
  3. In the bowl with egg yolks, add 50 g of the caster sugar and whisk well. Then gradually add the oil over three times and whisk, followed by the milk and continue whisking.
  4. Mix the flour, baking powder and salt together, then sift into the wet bowl. Then slowly fold the mixture with a spatula until all combined. Set aside.
  5. In the egg whites bowl, with a hand mixer, beat the egg whites for around 15 minutes and then add the lemon juice, continue beating after. Gradually add the 100 g of the sugar in between beats, continuing until the firm peaks are formed.
  6. Add 1/3 of the egg white into the egg yolk bowl and gently fold inwards to combine, then repeat for the egg whites. Folding is necessary to keep the air in.
  7. Pour the cake mixture into the tin and tap the tin on a flat surface to let any air bubbles escape. Bake for 40 minutes, until skewer comes out clean. Aside aside to allow to cool.


For the cream cheese filling:

  1. Beat the double cream and the sugar together until firm.
  2. Add the mascarpone cheese and mix to combine.


Assemble: Slice the cake into two halves.  Spread the cream cheese and fill with fresh fruits (I used canned peach slices here). Repeat. Add strawberries to decorate. Enjoy!