Moist chiffon cake with natural strawberry flavor. Serve it with a dollop of cold whipped cream for a nice teatime treat!
Sorry for not updating the blog as frequently as before! Work has been really busy, and I am thankful that you guys are still following my blog and trying out recipes here 🙂
This is a re-make and update of an old strawberry chiffon cake recipe.
若想阅读中文版本，请在网页的右边 “Google Translate” 点击选择 中文简体 (Chinese Simplified）或 繁体 (Chinese Traditional) 翻译。可能食谱读起来会怪怪的，所以如果有疑问都可以问哦！
This is a moist chiffon cake, so you can very well eat it on its own with some tea or coffee.
For some hot weather treat, you can also pair it with a dollop of cold whipped cream.
How To Make This Strawberry Jam Chiffon Cake?
The original recipe uses pureed strawberry. I’ve changed to use Smuckers strawberry jam + 1 tsp of freeze dried strawberry powder. If you do not have strawberry powder on hand, it is ok to skip it too.
The cake doesn’t have a nice pink hue, so if you want a nicer pink shade, you can add in more freeze-dried strawberry powder with some drops of lemon juice in the egg yolk batter; or if you’d really like a more obvious pink color in the cake, you can add in some strawberry emulco or pink coloring.
This chiffon cake recipe requires whipping the meringue to firm peaks – glossy, tight hooks. Take note to not under or over whip the meringue for best result.
A moist and light chiffon cake, packed with natural strawberry flavor! Pair a slice of the cake with cold whipped cream for a tasty teatime treat!
- 3 egg yolks
- 10 g caster sugar
- 30 g oil
- 55 g quality strawberry jam ((or pureed strawberry))
- 5 g water
- 60 g cake or top flour, sifted
- 1 tsp freeze-dried strawberry powder ((optional))
- 3 egg whites
- 35 g caster sugar
- Preheat oven to 170C. Prepare 6″ chiffon tin.
- Place egg yolks and sugar in a mixing bowl. Mix well.
- Add in corn oil and mix well.
- Add in strawberry jam (or puree) and water. Mix well. You may need to whisk for a while to smooth out the jam.
- Lastly, add in sifted flour and 1 tsp of strawberry powder. Mix well and ensure there is no large visible lumps of flour.
- For the meringue, beat the egg whites till foamy with an electric mixer. Add sugar in 3 batches. Whisk until firm peaks form (glossy and firm, tight hook).
- Add 1/3 of the meringue into the egg yolk batter. Using the whisk, mix the meringue into the yolk batter in a cutting motion. Rotate the bowl as you mix.
- Using a spatula now, fold another 1/3 of the meringue into the yolk batter, using a cut-and-turn “J” motion.
- Pour the yolk batter into remaining meringue and fold well. Do not overmix at this stage so you do not deflate the batter.
- Pour the cake batter into chiffon tin. Tap lightly on counter and bake on the 2nd lowest rack at 170C for 45-50 mins. You may need to adjust your time a little, depending on oven.
- When a skewer inserted into the centre comes out clean, remove chiffon tin from oven. Cool completely upside down. You can place the centre of the tin onto an inverted mug. Remove when cake is completely cool.
Let eggs come to room temperature, if they are chilled, before using.
You can skip the strawberry powder if you do not have that. Don’t need to sift the strawberry powder as it tends to clump up. Simply add in without sifting.
Recipe Adapted from Nasi Lemak Lover
- Category: Cakes
- Cuisine: Chinese, Japanese
I hope you’ll enjoy this simple but delicious chiffon cake with your family! 🙂