Moist chiffon cake, full of 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.
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This is a moist chiffon cake, so you can very well eat it on its own with some tea or coffee. I guess milk goes quite well with this cake for the kids, haha!
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 – probably because of oxidation! So you might want to add a few drops of lemon juice; or if you’d really like a super girly pink color in the cake, you can add in some strawberry emulco or coloring.
Strawberry Jam Chiffon Cake
- 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.
I hope you’ll enjoy this simple but delicious chiffon cake with your family! 🙂