Easter is coming — why not make a delicious and colorful cake like the strawberry chiffon cake. I covered it with whipped cream enriched with chopped strawberries, which gives it a very pretty pink color.
The chiffon cake, or angel cake, is always appreciated by guests even though to make it you need the special pan with feet, which takes up a lot of space in the pantry — but you’re rewarded when you show up with such a treat.
Here are a few other Easter desserts you might like — maybe you’ll find an idea:
- Difficulty: Medium
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 50 Minutes
- Portions: 8 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 2 1/4 cups type 0 flour (similar to all-purpose) (organic)
- 1 1/2 cups sugar
- 1 sachet baking powder
- 1 pinch salt
- 6 eggs (organic)
- 1/2 cup corn/sunflower oil (refined)
- 3/4 + 1 tbsp cup water
- 1 pinch lemon (zest)
- 1 sachet cream of tartar
- 1 pinch vanilla (Bourbon (seeds))
- 1 1/3 cups strawberries
- 4 tbsp cranberry jam
- 3/4 + 2 tbsp cup heavy cream (for whipping)
Tools
- 1 Pan
Steps
Put the flour, light brown sugar, baking powder and salt into a large bowl; add the corn oil, the 6 egg yolks, the water, the vanilla seeds and, using an electric whisk, beat the mixture well for 5 minutes.
Separately, whip the six egg whites with the sachet of cream of tartar to stiff peaks.
Gently fold the two mixtures together and pour into the appropriate pan.
ATTENTION: NEVER BUTTER THE CHIFFON PAN
Bake for 50 minutes at 338°F (170°C), do the toothpick test, take it out and invert it immediately.Let it cool completely.
Wash the strawberries and blend them with two tablespoons of jam and a little sugar.
Whip the cream and gently fold it with the strawberries.
Slice the cake horizontally when it is cooled, spread a little of the mixture, close it, cover the cake with the remaining cream and strawberries, decorate with strawberry slices and dark chocolate eggs, then refrigerate for a few hours to chill well.In the mixing bowl put the flour, sugar, baking powder and a pinch of salt. 10 sec. speed 4.
Add the liquids and the 6 yolks: oil, water, vanilla seeds — mix 1 min 30 sec. speed 5.
Pour into a large bowl.
Separately, whip the six egg whites with the sachet of cream of tartar to stiff peaks.
Gently fold the two mixtures and pour into the appropriate pan (do not butter it), then bake for 50 minutes at 338°F (170°C), do the toothpick test, remove and invert immediately.
Let it cool completely.
Wash the strawberries and blend 10 sec. speed 7 with two tablespoons of jam and a little sugar.
Whip the cream, and gently fold it with the strawberries.
Slice the cake horizontally when cooled, spread a little of the mixture, close it,
Cover the cake with the remaining cream and strawberries, decorate and refrigerate for a few hours to chill well.
Daniela’s Tips
The strawberry chiffon cake is always delicious, but if you cover it with whipped cream it will keep at most until the next day. If you leave it without cream, you can store it a few days longer and perhaps warm it a little to bring back its softness.
FAQ (Questions and Answers)
Why shouldn’t I butter the Chiffon pan?
The cake needs to “hold on” to the sides of the pan to rise and maintain its height. If the pan is buttered, the batter would slide down and lose its characteristic fluffiness.
Can I use frozen strawberries for the cream?
It is preferable to use fresh strawberries. Frozen ones release too much water once chopped, which risks deflating the whipped cream or making it too runny.
How long does it keep?
Because of the fresh cream and fruit, keep it refrigerated and consume within 2 days.
