Tuesday, April 01, 2008

Strawberry Chiffon Cake



What a mommy does when her daughter requested a strawberry cake as her birthday cake? Luckily she didn't ask for a Dora cake. :P I know I want either a sponge or chiffon cake as a base instead of butter cake. So, I picked chiffon cake to experiment since I haven't made any chiffon cake for ages. I actually did a lot of "bo bo" when making this chiffon cake. When blending in the egg whites with the yolk batter, I realized that the color was not red. So I added some red coloring while blending in the egg whites mixture. Really scary! And when I done mixing and started pouring into a pan, I realized I got the wrong pan. I was pouring the batter into a bundt pan instead of a tube pan. So, I had to take out my tube pan and pour the one from the bundt pan into the tube pan and added in the rest of the batter. I was actually praying that my chiffon cake won't fail me at this point because I was certain I was kinda messed out.
Luckily after so many scary moments, my chiffon cake was a success! I cut the cake into half to add in the filling later. This cake actually turned out so yummy! :) Stay tuned for part 2 for the complete assembly. ;)





My Strawberry Chiffon Cake Recipe (I adapted from my Pandan Chiffon Cake):
(A)
1 3/4 cup all-purpose flour
1 Tbsp. baking powder
1 tsp. salt
1/2 cup sugar

(B)
1/2 cup canola oil
6 egg yolks
3/4 cup strawberries puree (Use a blender and puree 5-6 strawberries in 1 cup of water and sieved)
1 tsp. imitation strawberry extract
Few drops of red coloring

(C)
6 egg whites
1/2 tsp. cream of tartar
3/4 cup sugar

Method:

1. Preheat oven to 350'F.

2. Sift (A) in a big bowl. Stir to mix. Add (B) and use an electric mixer to mix until incorporated, set aside.

3. Beat egg whites and cream of tartar in another bowl until soft peak, then gradually add in the sugar. Beat until stiff peak is formed. Fold 1/3 of the white mixture into the yolk batter gently but thoroughly. Then, add 1/3 of the whites and do the same until all the whites is used.

4. Pour batter into a tube pan, give it a knock on the table. Bake for 50-60 mins or until a tooth pick inserted come out clean. Invert the pan and let the cake cool inside the pan. When cooled, loosen the edges and remove the cake to cool completely on a wire rack.

Check out my other Strawberry Chiffon Cake with Marshmallow.

29 comments:

Nilmandra said...

Looks great! Can't wait to see the finished product :) Good thing it's not a Dora cake, huh? Heheheh... ;)

Lily's Cooking Colection said...

Hi Ching ,

It look so nice and fluffy . I haven't try this chiffon type of cake . I scare it not raise :)

cocoa said...

with all the "Oh o" like my son always, you cake still turn out great!!

I Cook4Fun said...

My fav cake of all time especially pandan chiffon and orange chiffon. I used your recipe for the pandan flavor and I find it very forgiving. Never fail me. Thanks for sharing it.

Louisa said...

C, so glad your cake turned out great. Can't wait to see the finished product.

East Meets West Kitchen said...

Yummy! And happy belated birthday to Evy! :)

Adrianna said...

mmm... so far your strawberry chiffon cake looks delicious! can't wait for part two of the post! ^^

daphne said...

That is so pretty! Can't wait for part 2!

Looking at your cake makes me want to run out to buy the tin!

Big Boys Oven said...

aiyoh! sister, how come you cake look so beautiful! so pink!

kaman said...

u have a very lucky daughter and the cake looks deeelicious!

Little Corner of Mine said...

Yes Nilmandra. I would have to think double hard if it's a Dora cake. :P

Thanks Lily. Chiffon cake is so soft and light, I really like it. You should give it a try as I never fail with this recipe.

Thanks cocoa. Yes, I was like oh shit, oh man, oh gosh, I can't believe I did this...all the way when making this cake. LOL!

You're welcome Gert. You should try my strawberry version, simply delectable!

Thanks Louisa. :)

Thanks V. :)

Thanks Adrianna. :)

Hahaha Daphne. Run Run, go buy the tin! Tube pan is a good investment, just buy the non-stick with legs one. :)

Thanks BBOven. I added red coloring lah! If not it might turned out brownish color. ;)

Thank you kaman! It is delicious, give it a try! :)

Anonymous said...

Hi little corner of mine

is cream of tartar a must for any pandan chiffon cake? is normal cooking oil suitable for rhis chiffon?

Tatiana said...

wah...ur cake is evenly risen and looks gorgeous. Can't wait to see what you did with the frosting/filling; I've always had chiffon cakes naked. Scared to frost and fill; wait the cake sink, how?.... Do share ur secrets... :-) BTW, what size is ur tube pan, and how do you ensure the cake doesn't leak from the tube pan, since the bottom can be removed? I've had cakes leaked on me...... :(
Tatiana

Little Corner of Mine said...

Hi Anon,
Cream of tartar is used to stabilize the egg whites, to me it's fairly important!

Any neutral cooking oil would do. Canola oil is my every day cooking oil in fact. You can use vegetable oil.

Thanks Tatiana. I normally eat it plain too but for Evy's birthday cake of course have to decorate a bit lah. LOL! The cake won't sink when you decorate because you slice it horizontally. It was my first time decorating a chiffon cake too so no secret! I never encounter problem of my batter leaking out though, so not sure why yours did. Just check to make sure the pan is evenly rested in the ring before you put in the batter I guess. My tube pan is 10inch.

singairishgirl said...

Wah, very lucky huh? That looks great! I will try it since you said so yummy, but no pan yet, will pick one up when I get the chance. This month super busy lots of birthdays.

Anonymous said...

hi little corner of mine,
i cant find your recipe for your pandan chiifon, can u post it?

Little Corner of Mine said...

Thanks D! Yes, this cake is really delicious. Do give it a try when you get the pan and less busy. :)

Anon ah,
It's under cake lah! Anyway, I put a hyperlink for you under this post, so just click on it.

Anonymous said...

Hello,

I tried your pandan chiffon cake yesterday. I haven't have much skills in baking a nice high rise one. Hoping you could give me a tip or 2. Overall the texture was very nice and soft. The chiffon cake rised very high in the oven but when I overturned it and cool it, it became disloged from the tube pan after 5mins. Do you know what may have caused it? Also, it wasn't as high as it should be.

Hope to be able to learn from you.

Thanks,
Wendy

Little Corner of Mine said...

Hi Wendy,
Hmmm...the cake disloged from the tube pan? How could it happen? Did you grease the pan because you are not supposed to. If you beat the egg whites correctly and when you blend in both whites and yolks batter, the batter should be more than double in size and your cake should be high. Maybe you need more practice?

Sheila said...

Hello,

Can I use a springform pan instead of a tube pan for this recipe? how about a nonstick loaf pan?

Thanks! I am such a newbie in baking cake but I really love your strawberry chiffon cake. =)

Little Corner of Mine said...

Hi Sheila,

I don't think so because this cake is pretty big so I don't think the springform pan nor the loaf pan is big enough.

Janet said...

Hi there! =)
Wow, that is one of the prettiest chiffon cakes everrr. yuuumm

I was wondering if your cake tin is non-stick. I heard that chiffon cakes shouldn't be baked with non-stick tins. Do you think it's still possible? I really want to try your chiffon cake~
Thanks in advance:)

Little Corner of Mine said...

Thanks Janet. Yes, I was using a non-stick chiffon cake pan. Non-stick is totally fine, just don't grease the pan before baking. The cake would totally stick when you turn it over to cool. You even have to scratch the cake off carefully from the pan when cool. This cake is delicious, good luck!

Lovinchiffon said...

Hello, can i replace the pureed strawberries with strawberry jam? If possible, do i add the same amount and do i have to reduce the sugar?

Little Corner of Mine said...

Hi lovinchiffon,
The 3/4 cup of strawberry puree has to be in liquid form. Perhaps few Tbsp. of strawberry jam mixed with water up to 3/4 cup should work. Don't think you need to reduce the sugar.

Anonymous said...

Hi! Do u think I can use strawberry emulco instead of strawberry puree and strawberry essence? I can't get fresh strawberries here. Thanks! Michelle

Little Corner of Mine said...

Hi Michelle, yes you can. Instead of strawberry puree, replace it with milk. Substitute the essence with emulco.

Anonymous said...

Can I substitute the strawberry essense with something else?

Little Corner of Mine said...

No Anon, just omit it if you don't have.