A moist and light chiffon cake, packed full of natural strawberry flavor! Pair a slice of the cake with cold whipped cream for a tasty teatime treat!
Cuisine Chinese, Japanese
Keyword Cake, Chiffon Cake
Prep Time 30minutes
Cook Time 43minutes
55gquality strawberry jam(or pureed strawberry)
60gcake or top flour, sifted
1tspfreeze-dried strawberry powder(optional)
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
Strawberry Jam Chiffon Cake https://cherienoms.com/2019/11/strawberry-chiffon-cake.html