A refreshing, fruity orange chiffon cake. Soft and fluffy in texture, you will fall in…
Strawberry Jam Chiffon Cake
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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.
What Ingredients Are Needed For This Strawberry Jam Chiffon?
You will just need 7 ingredients, most of which are common pantry ingredients!
- Eggs: Separate the eggs before using – yolk and whites.
- Caster Sugar
- Cake / Top Flour: Use a low protein flour (cake / top flour) so that the cake will be light and fluffy. We will be sifting in the flour.
- Freeze Dried Strawberry Powder: For additional strawberry flavor, I would recommend you to add strawberry powder! You can also blend freeze dried strawberries in food processor to get the powder.
- Strawberry Jam: If you don’t have strawberry jam, you can also blend fresh strawberries to get puree and use the same weight of puree.
- Oil
- Water: You can also use milk if you like.
How To Make This Strawberry Jam Chiffon Cake?
The original recipe uses pureed strawberry. I’ve changed to use 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. Just note that the strawberry flavor may not be as strong.
The cake doesn’t have a nice pink hue, so if you want more of a pink shade, you can add in:
- 1 tsp more freeze-dried strawberry powder with some drops of lemon juice in the egg yolk batter;
- for a more obvious pink color, 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.
Strawberry Jam Chiffon Cake
- Prep Time: 30 minutes
- Cook Time: 43 minutes
- Total Time: 1 hour 13 minutes
- Yield: One 17-cm Chiffon Cake 1x
Description
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!
Ingredients
Units
Scale
- 3 egg yolks
- 10 g caster sugar
- 30 g oil
- 55 g quality strawberry jam ((or pureed strawberry))
- 5 g warm water
- 60 g cake or top flour, sifted
- 1 tsp freeze-dried strawberry powder ((optional))
- 3 egg whites
- 40 g caster sugar
Instructions
- Preheat oven to 170C. Prepare 6″ chiffon tin. Add 5g warm water into jam and mix well. Set aside to cool.
- Place egg yolks and sugar in a mixing bowl. Mix well.
- Whisk in oil.
- Add in strawberry jam mixture (or pureed strawberry 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. To prevent shrinking, it is better to “over-bake” for a few mins before checking the cake.
- When a skewer inserted into the centre comes out clean, remove chiffon tin from oven. Cool completely upside down with some height. You can place the centre of the tin onto an inverted mug. Remove when cake is completely cool.
Notes
Substitutions:
- You can skip the freeze-dried strawberry powder if you do not have that. You may add in some strawberry emulco for the flavor and color.
- Or, you can blend freeze-dried strawberries using food processor. Do note that while doing so, there may be strawberry seeds in the powder.
- If you don’t have strawberry jam, you can use pureed strawberries to replace.
Don’t need to sift the strawberry powder as it tends to clump up. Simply add in without sifting.
Recipe adapted with thanks from Nasi Lemak Lover
- Category: Cakes
- Cuisine: Chinese, Japanese
Keywords: Chiffon Cake, Strawberry
I was skeptical at first about this recipe but it turned out great! My parents loved it. But mine did not have strawberry flavor probably because I used a different brand (hero brand i think) and i added a bit of red food color to make it pink. This cake was light and fluffy and was not sweet at all. I will make this my go to recipe. I’ll have to buy smuckers first though.
★★★★★
Hi Angelinne, sorry I missed your comment! Thank you for trying and it’s great that your parents loved them!
This chiffon cake has a subtle strawberry taste. If you want a much stronger taste, you can try adding in 1.5 to 2 tsp of freeze-dried strawberry powder. I have not tried for this recipe before, but usually adding fruit powder can enhance the taste quite a bit 🙂