These days I like to buy strawberries from the supermarket, because the Korean strawberries are in stock. I always find these strawberries sweeter, do you?
And sometimes I would over-stock the strawberries lol.. So when they become too ripe, the strawberries would be good to make into baked goods (for me hahaha).
This is not my first attempt for the strawberry chiffon cake. I like to have bits of the strawberries in the cake, so I simple chopped the strawberries up, and slightly mash them with the back of a spoon. If you want a chiffon cake with slightly pinkish tone, then you can puree it.
I always loved pink chiffon cakes, but I am reluctant to use the strawberry emulco. These pastes are not natural, and always contain chemical additives. While the little one has her share of jellies and cakes occasionally during school celebration, I would also like to use as wholesome ingredients as possible, for home baked or cooked food.
Next time maybe I would want to try cooking the strawberry puree a little so that it can be more concentrated 🙂
Strawberry Chiffon Cake – Recipe Adapted from Nasi Lemak Lover
Makes a 6″ Chiffon Cake
– 3 egg yolks
– 12g sugar
– 30g corn oil
– 60g strawberry puree
– 5g milk or water
– 60g cake or plain flour
– 3 egg whites
– 45g sugar
1. Before separating the eggs, ensure your containers and mixing bowl are free from water and oil. You might want to wipe down the mixing bowl and whisk with a little white vinegar or lemon juice. Preheat your oven to 170C.
2. Add sugar into the egg yolks. Whisk the egg yolks until it is lighter in color.
3. Add corn oil to the egg yolk mixture and mix well. Add in the strawberry puree and milk or water, mix well. Lastly, add in flour to the mixture in 2 batches and combine well. Set aside.
4. Beat the egg whites till foamy. Add in sugar in 3 batches. Continue to let the mixture beat till soft peaks are formed (meringue holds up itself with a hook at the tip).
5. Divide the meringue into 3 portions using a spatula. Scoop up 1/3 of the meringue, add it to the egg yolk mixture. Mix the meringue into the egg yolk mixture using a hand whisk, with a cutting motion, and turning the bowl as you “cut” into the mixture.
6. Using a spatula now, gently fold in another 1/3 of the meringue into the egg yolk mixture. “Cut” into the egg yolk mixture in the middle, and gently fold in the meringue around the sides of the bowl. You don’t need to mix into the bottom part of the bowl at the moment yet.
7. Continue to fold in remaining 1/3 of the meringue. When you see most of the meringue are well mixed in, using a folding in motion, mix the bottom part of the bowl (around 10-15 turns). The batter is always the “heaviest” at the bottom part of the bowl. While you fold now, you would see a darker version of the batter being fold in.
8. Don’t overmix the mixture. When the mixture is well combined, and still light and fluffy, pour the batter into a 6″ chiffon tin from a height. Lightly tap the chiffon tin on your counter top for a few times. Place tin into preheated oven, bake at 170C for 35-40 mins (middle rack), or until skewer inserted into cake comes out clean.
9. When the cake is baked, overturn the chiffon tin and let it cool completely upside down. Unmold when it is completely cool.