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Strawberry Chiffon Cake Recipe

Strawberry Chiffon Cake Recipe
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Serving : 6
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Prepare the ingredients before making Strawberry Chiffon Cake in your home. Then, follow these steps below to serve Strawberry Chiffon Cake for your family or friends.

Ingredients: Strawberry Chiffon Cake

  • Strawberry Syrup
  • 150 grams Strawberries
  • 1 tbsp Strawberry liquor
  • 2 tsp Lemon juice
  • Chiffon Batter
  • 4 large Egg yolk
  • 90 grams Granulated sugar
  • 30 ml Vegetable oil
  • 70 ml Strawberry syrup
  • 100 grams Cake flour
  • 5 large Egg white
  • 1 small amount Red food coloring

How to Make Strawberry Chiffon Cake

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Strawberry Chiffon Cake in your home by yourself.

    Step 1
  • First, make the strawberry sauce.
  • Step 2
  • Separate the egg yolks and whites. Add 2/3 of the granulated sugar to the bowl of egg whites little by little while whipping until a meringue with stiff peaks forms. Keep it in the refrigerator.
  • Step 3
  • Add the rest of the granulated sugar into the bowl of egg yolks, and whip until pale and fluffy. Add vegetable oil and the strawberry syrup. Mix well.
  • Step 4
  • Then sift the flour mixture from Step 2 into the bowl, add a small amount of the red food coloring, and mix well with each addition.
  • Step 5
  • Add 1/3 of the meringue from Step 2 to the bowl from Step 4 and fold gently. Add in another half of the meringue and fold.
  • Step 6
  • Lastly, add the batter into the bowl of meringue, and fold gently to avoid breaking the air bubbles. Fold gently from the bottom like using a knife to cut the meringue.
  • Step 7
  • Pour the batter into a chiffon mold. Hold the middle of the mold and bang lightly on the table to let the air bubbles out.
  • Step 8
  • Put it in the oven. Bake at 170°C for about 20 minutes. Make 6 incisions with a bread knife, lower the oven temperature to 160°C, and bake for 10 more minutes.
  • Step 9
  • Cool the cake upside down on a cup. (The cake will fall apart if you try to take it out while hot)
  • Step 10
  • When the cake has cooled, run the side of the mold with palette knife. Use skewers for the middle part. Drop the cake upside down onto a plate.
  • Step 11
  • Adjust the taste of the leftover strawberry sauce from Step 1 by adding powdered suga, and make a sauce for garnish. (It will be more delicious and fragrant with the sauce)
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