Strawberry Chiffon Cake Recipe

Name: Strawberry Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 c. cake flour; 2 c. sugar; 1 Tbsp. baking powder; 1 tsp. cinnamon; 3/4 tsp. salt; 6 eggs; 1/2 c. water; 1 1/2 tsp. vanilla; 1/4 tsp. cream of tartar; 1 qt. strawberries; 2 1/2 c. heavy cream

Servings: persons

2 1/4 c. cake flour
2 c. sugar
1 Tbsp. baking powder
1 tsp. cinnamon
3/4 tsp. salt
6 eggs
1/2 c. water
1 1/2 tsp. vanilla
1/4 tsp. cream of tartar
1 qt. strawberries
2 1/2 c. heavy cream

1
Heat oven to 325u00b0.
2
Combine flour, 1 cup sugar, baking powder, cinnamon and salt in a large bowl.
3
Separate eggs.
4
Combine the yolks, oil, water and 1 teaspoon of vanilla.
5
With electric mixer on low, gradually beat yolk mixture into flour mixture until smooth.
6
With clean beaters, beat whites with cream of tartar until soft peaks form.
7
Beat in 1/2 cup sugar until stiff peaks form.
8
Fold egg whites into batter.

1709

kcal

Calories

Fat

234

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/4 c. cake flour, 2 c. sugar, 1 Tbsp. baking powder, 1 tsp. cinnamon, and more.

Yes, Strawberry Chiffon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry Chiffon Cake

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