Strawberry Chiffon Cake

This is the cake I made for Joe's 25th birthday this year. Not as fabulous or as exciting as his 24th birthday cake (which people still talk about) but still pretty darn delicious. He had requested a light cake with whipped cream, similar to Korean bakery-style cakes, and I think this hit the spot. 

I got my wisdom teeth removed last Saturday and it was pretty horrific. Not the actual removal, since I was put to sleep almost instantly, but everything following. Of all the wisdom teeth stories I've heard, mine turned out nothing like anyone else's. Who knew I'd have a reaction to the pain meds and be throwing up several times a day? Not I. Each day is slightly improved yet still overall very crappy, and I've been quite bitter about it; sitting on the couch eating only jello and drifting in and out of sleep. I guess if there was ever a time to be self-pitying, this would be it. 
Amidst my failing body, I also found out I'm going to be a vendor for the Tower Grove Farmer's Market in St. Louis, something I've been wanting for nearly a year! It's too bad it hurts to smile, because I would really love to. Either way, if anyone is in St Louis between May and November, come by on a Saturday to Tower Grove Park and grab some macarons!

While wondering if I will ever get to eat actual food again and whether I'll get any energy back to start baking, I thought I'd share this recipe with you. The classic chiffon cake is soft yet pliable and it's the perfect complement to fruit and cream. 
The layers are fairly easy to make and I adore this whipped cream filling; it’s oh-so delicate and melts in your mouth. In a world where Cool Whip and the canister variety are so commonplace, there’s nothing quite like freshly whipped cream and sugar. As for the fruit, any would work for this cake, though I chose strawberries. I also added lemon juice and lemon zest to the recipe to add a little zing.
This cake is perfect for special occasions: It looks impressive but requires little work. Might I suggest it for a certain romantic holiday that’s quickly approaching?

Strawberry Chiffon Cake
Adapted from here.
12 servings

1 to 2 q. strawberries, hulled and sliced
Juice of 1 lemon
13 Tbsp. granulated sugar, divided
6 large eggs, yolks and whites divided
Pinch salt
1 tsp. plus 1 Tbsp. pure vanilla extract, divided
½ cup water
1/3 cup vegetable oil
Zest of 1 lemon
1 cup plus 1 Tbsp. cake flour, sifted
1 tsp. baking powder, sifted
2 cups heavy cream
6 heaping Tbsp. powdered sugar

• Preheat the oven to 325 degrees, and lightly grease two 9-inch cake pans.
• Reserve ¼ of your strawberries for later use as decoration. Macerate the remaining strawberries in a bowl with lemon juice and 2 tablespoons of sugar for about 1 hour.
• Meanwhile, in a large bowl, combine the egg yolks, salt, 1 teaspoon of vanilla and 6 tablespoons of sugar. Using a whisk or electric beater, beat until the mixture turns pale yellow and falls in thick ribbons.
• Stir in the water and oil, then add the lemon zest.
• Fold in the sifted cake flour and baking powder until just incorporated.
• In a clean bowl, combine the egg whites with 5 tablespoons of sugar and beat until stiff.
• Fold the stiff egg whites into the yolk batter in two batches, and mix gently until blended.
• Pour into the pans evenly, and bake for 35 to 40 minutes, or until a cake-tester comes out clean. Let cool.
• Once cooled completely, invert the cakes onto a rack and slice in half horizontally.
• To make the cream: Beat the heavy cream, powdered sugar and 1 tablespoon of vanilla in a clean bowl until stiff peaks form.
• Scoop the cream onto each cake layer and decorate with the lemon-macerated strawberries before adding another layer of cake on top. Repeat with remaining ingredients. Adorn the top with cream and fresh strawberries. (If you’d like, you can frost the sides with any remaining whipped cream; I prefer to divide it evenly among the layers.)

PS. I was fighting using twitter as social media for my blog but I have now succumbed... I now have an official twitter account where you can follow me and get updates! Just warning you though, I also use it to rant and rave about random things so follow at your own risk @the_sweetart :)



  1. This cake reminds me of a book I read over and over as a kid. The cake the girl makes looks just like this! (Sorry that your wisdom teeth coming out has not been easy. Your pain will go away, I promise.) :) Oh, and welcome to twitter!

  2. This cake is awesome! I feel compelled to feature you in my Friday Food Fetish roundup and on Pinterest. Let me know if you have any objections and keep the amazing food coming...


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