Strawberry Chiffon Cake
If you love to add fresh fruits to your cake batter instead of flavored Cake mixes, you will love this Strawberry Sponge Cake! This one's a Soft and fluffy Sponge Cake topped with an easy Chocolate Ganache.
Servings: 6 Slices
Calories: 172kcal
Equipment
- Stand/Hand Mixer
- 2 Mixing Bowls
Ingredients
- 50 Gms Fresh Strawberries
- 30 ml (2 Tbsps) Milk
- 3 large Egg Yolks (Room temperature)
- 40 ml Oil
- Few drops Pink Food Coloring
- 1 tablespoon Cornstarch
- 60 Gms (½ Cup) All Purpose Flour
- ¾ teaspoon Baking Powder
- ⅛ teaspoon Salt
- 1 teaspoon Strawberry Extract
- 3 large Egg Whites (Room Temperature)
- 50 Gms (¼ Cup) Sugar
Chocolate Ganache
- 1 (4-ounces) Semi Sweet Chocolate Bar (finely chopped)
- ½ Cup/ 4 ounces (120 ml) Heavy Cream or Heavy Whipping Cream
- 2-3 fresh Strawberries (to top)
Instructions
- Prepare a tall 6 inches baking pan (see notes, point 5) with a round parchment paper, set it aside. Next, blend fresh strawberries in a blender and set the puree aside too.
- In a medium bowl combine egg yolks, oil, milk, strawberry puree, food coloring and strawberry extract. Beat till combined well.
- Sift flour, baking powder, cornstarch and salt over egg yolk mixture and fold in to combine. Set it aside.
- Next, in a grease free and clean bowl add room temperature egg whites and beat them for a minute on medium speed. You can make meringue using a hand held or stand mixer.
- Slowly start adding sugar in 5-6 increments and continue beat until stiff peaks are formed. Don't fret, if this takes 5-6 minutes.
- Now, using a spatula, fold meringue into the cake batter in 2-3 additions. Do not over mix at this point. We don't want all those air bubbles to skip the batter.
- Pour batter in the prepared pan and bake at 350 deg F for 50-60 minutes. To check for doneness, touch the center of cake with your finger and if the cake springs back, it's done.
- Allow to cool, upside down for 15-20 minutes. Then run a knife around edges of pan and take the cake out.
For Chocolate Ganache
- Heat the cream in a microwave safe bowl till well heated. Do not allow it to boil.
- Pour over chocolate, allow to sit for 1-2 minutes and then stir till mixed well till all the chocolate has melted.
- Let it cool down a bit before pouring on the cake. Top with fresh berries!
Notes
Storage Information:
Store ganache topped cake at room temperature, covered tightly at all the times upto 2 days. The cake will stay good in the refrigerator for 3-4 days.
For longer storage, freeze the cake for 2 months. Thaw overnight on counter top or in the refrigerator before serving.
Recipe Notes:
- Making a Perfect Meringue: Beat meringue some where between soft and stiff peak stage for a supremely moist yet sturdy cake. You may use about ¼ teaspoon of cream of tartar to stabilize your meringue.
- For a fluffy Cake: Always cool this cake upside down and never poke it with a toothpick to check for doneness. These are the tw0 main causes for a deflated sponge! The cake when touched in the center springs back, is ready to come out of oven.
- Strawberry Extract: A splash of strawberry extract helps bringing out the berry flavor. So, don't miss it out.
- Separating Eggs: Always separate your eggs straight out of refrigerator. It is way more easier than attempting to separate them at room temp.
- Baking Pans: If you don't have a tall 6 inches pan, you can also use two 6 inches pan (2 inches tall). Bake time should be around 25-35 minutes. If you wish to bake a bigger cake, double this recipe and bake it in three 8 inches pans. Baking time should be around 25 minutes.
- Keep a small water filled bowl (oven safe) or a small pan/ramekin in the oven when cake bakes. This will ensure the cake bakes soft and won't dry out in the oven!
Nutrition
Serving: 1Slice | Calories: 172kcal | Carbohydrates: 18g | Protein: 4g | Fat: 9g | Sodium: 83mg | Sugar: 9g