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Strawberry Chiffon Layer Cake
Author:
Katie
Ingredients
CAKE
1
cup
flour
1
tsp
baking powder
½
tsp
salt
¼
cup
vegetable oil
½
cup
sugar + 2 tbsp
½
tsp
vanilla extract
2
egg yolks
5
egg whites
¼
cup
milk
Zest of one lemon
¼
tsp
cream of tartar
FILLING
7
fresh strawberries
WHIPPED CREAM
2
cups
heavy cream
¼
cup
powdered sugar
½
tsp
vanilla extract
Instructions
Preheat oven to 350 degrees F.
Sift flour, sugar, baking powder, and salt into a large bowl.
Mix in yolks, milk, oil, zest, and vanilla till combined.
Whip egg whites and cream of tartar until stiff peaks.
Roughly fold ¼ of the egg whites into the flour mixture.
Gently fold the rest of the egg whites into the flour and egg yolk batter. Don’t stir too much, you don’t want to lose the air.
Grease two 6” pans with cooking spray. Add a parchment circle if you want to be extra careful.
Evenly distribute batter between pans. Bake for 25 - 30 minutes, check if done with a toothpick. Should come out clean.
Let cakes cool completely. Cut each in half to get 4 layers total.
Make the whipped cream by whisking together cream, sugar and vanilla using a mixer.
Make a 3 or 4 layer cake. Place first layer down, dollop whipped cream and spread to edges.
Add sliced in half strawberries to layer. Add more cream on top and spread. Place next layer on top and repeat.
Last layer should go crumb side down for a smooth finish. Frost cake with the rest of the whipped cream.
Using icing bag to decorate and place strawberry on top!