It’s a special occasion today, and I baked a cake especially for it.
It’s my 8th blog birthday! And since it’s been a while since I made a chiffon cake, I thought it would be perfect for the occasion.
I haven’t been baking very much recently because I’ve run out of people to eat my cakes. I used to take pieces into work but my main cake eaters have either left or are on a diet. Boo.
Since it’s been a while I had forgotten exactly how good my chiffon cakes are. This cake was amazing – really, really good. So light, so fluffy – delicious!
I’m so happy that I made it, this could spark off my whole chiffon love again.
The cake isn’t just a plain vanilla chiffon topped with strawberries and cream – I flavoured the chiffon with some strawberry extract, which gave it a lovely pink colour and strawberry flavour.
It was a shame that the strawberry extract was such a small bottle, because after baking two strawberry chiffon cakes with it, it’s now all gone and I’ll need to source more before I can recreate this.
If you’ve used my chiffon cake recipes before, you may notice that the recipe below is a slightly smaller version – it’s 2/3 the size of the regular recipe. I decided that the original recipe made too large a cake, particularly since all the batter didn’t fit into the cake tin, so this size is better.
It came out perfectly, although there was a moment when I was figuring out the ratios and somehow miscalculated the oil, writing down that two-thirds of 1/2 cup of oil was 335ml… fortunately when it came to putting in the ingredients I came to my senses, realising that calculation was most definitely incorrect.
Who maths good? Me!
It was so nice to make a really good chiffon cake again. Chiffon, let’s not be strangers for so long again.
Happy chiffon cake and happy blog birthday to me. 🙂
- 4 large eggs
- 150g plain flour
- 235g caster sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup water
- 90ml canola oil
- 1 teaspoon strawberry extract
- 1 teaspoon vanilla bean paste / extract
- 1/2 teaspoon cream of tartar
- 300ml thickened cream
- 1/2 teaspoon vanilla bean paste / extract
- Heaped tablespoon icing sugar
- Pinch of salt
- 250g strawberries, washed, hulled and quartered
- Preheat oven to 160°C and set aside a large 20cm tube cake tin that has a removable base.
- In a large bowl, combine the flour, sugar, baking powder and salt.
- Whisk together the water, egg yolks, and oil.
- Make a well in the middle of the dry ingredients and pour in the wet ingredients. Add the vanilla extract and strawberry extract. Whisk until well combined.
- In a separate, clean bowl, whisk the egg whites and cream of tartar with an electric mixer to stiff peaks.
- Using a large metal spoon, fold in a spoonful of the egg whites to the cake mixture to lighten it.
- Add the rest of the egg whites to the cake mixture and fold in with your metal spoon until just combined.
- Pour the batter into your cake tin and bang it on your work surface a couple of times to bring any large air bubbles to the surface.
- Bake for about 35-40 minutes, or until an inserted skewer comes out clean.
- Remove from the oven and immediately invert the entire tin and cake upside down until it's cool - you can do this by resting the middle of the tube over a bottle, or (if your cake isn't too tall) by placing it over a high wire rack that will let air circulate underneath.
- To release the cake, run a thin knife around the edge of the cake and the tin. You will want to serve the cake upside down as it's prettier that way.
- While the cake is cooling, whip the cream together with the icing sugar, vanilla bean paste and pinch of salt until it's thick but still soft.
- When completely cool, cut cake horizontally into two layers with a serrated knife. Place bottom layer on a serving plate and spread with a thin layer of the whipped cream and half the strawberries. Place the second layer on top and then spread the rest of the cream on top and decorate with the rest of the strawberries before serving.
- Store in the fridge.