Strawberry Chiffon Cake
A light and fluffy strawberry chiffon cake featuring fresh strawberries and whipped cream, perfect for celebrations and summer gatherings with its delicate texture and fruity flavor.
Ingredients
Instructions
- Heat the oven to 325°F (163°C).
- Combine cake flour, 1 cup sugar, baking powder, cinnamon, and salt in a large bowl.
- Separate the eggs into yolks and whites.
- In a separate bowl, mix yolks with water, vanilla, and oil until well combined.
- Gradually beat the yolk mixture into the flour mixture with an electric mixer on low speed until smooth.
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add 1/2 cup sugar and continue beating until stiff peaks form.
- Gently fold the egg whites into the batter until well incorporated.
- Pour the batter into an ungreased tube pan and bake for approximately 35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before removing from the pan.
- Hull and slice the strawberries.
- Whip the heavy cream until soft peaks form, then fold in sliced strawberries.
- Slice the cooled cake and layer with the strawberry whipped cream mixture before serving.
Nutrition & Diet Analysis (per serving)
662
kcal
33% DV
Protein
Fat
Carbs
Diet fit
Low-fat
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).