Vanilla Chiffon Cake with Fresh Strawberry Filling

Prep Time 30 mins
Cook Time 45 mins
Rest Time 2 hrs
Total Time 3 hrs 15 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 170  C
Servings: 8
Best Season: Spring, Summer
Description

This light and airy Vanilla Chiffon Cake paired with a luscious, fresh strawberry filling is a perfect dessert for any occasion. Its fluffy texture and refreshing fruit filling make it a crowd-pleaser, ideal for spring and summer gatherings.

Ingredients
    For the Vanilla Chiffon Cake:
  • 2½ cups all-purpose flour (sifted)
  • 1½ cups cups granulated sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 7 large eggs (separate yolks and whites)
  • ½ cup vegetable oil
  • 1 tbsp vanilla extract
  • ¾ cup water
  • ½ tsp cream of tartar
    • For the Strawberry Filling:
  • 2 cups fresh strawberries (hulled and chopped)
  • ½ cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch (optional, for thickening)
Instructions
    Prepare the Cake Batter:
  1. 1
    Preheat the oven to 170°C (340°F). In a large bowl, combine the sifted flour, sugar, baking powder, and salt. In a separate bowl, whisk the egg yolks, vegetable oil, vanilla extract, and water until smooth. Slowly add the wet mixture to the dry ingredients and mix until just combined.
    2. Whip the Egg Whites:
  2. 2
    In a clean, dry bowl, beat the egg whites with cream of tartar until stiff peaks form. Gently fold the whipped egg whites into the batter, taking care not to deflate the mixture.
    3. Bake the Cake:
  3. 3
    Pour the cake batter into an ungreased 10-inch chiffon cake pan. Smooth the top and bake for 45 minutes or until a toothpick inserted comes out clean. Allow the cake to cool upside down on a bottle or cake rack for about 1 hour.
    4. Prepare the Strawberry Filling:
  4. 4
    While the cake is cooling, place the chopped strawberries and sugar in a saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally, until the strawberries begin to release their juices. Add the lemon juice and cornstarch (if using) and continue to cook until the filling thickens. Remove from heat and let it cool to room temperature.
    5. Assemble the Cake:
  5. 5
    Once the chiffon cake is completely cool, carefully remove it from the pan. Slice the cake horizontally into two layers. Spread the strawberry filling evenly over the bottom layer, then place the top layer on top. If desired, top with additional fresh strawberries or whipped cream.
Note

For a smoother strawberry filling, blend the strawberries before cooking.

You can make the cake a day ahead and store it, tightly covered, at room temperature.

If you prefer a non-sweet filling, you can adjust the sugar in the strawberry mixture to taste.

To make it even more indulgent, add whipped cream or vanilla frosting between the layers.

Keywords: Vanilla Chiffon Cake, Strawberry Filling, Light Dessert, Summer Cake, Easy Cake Recipe
Read it online: https://petitepanini.com/recipe/vanilla-chiffon-cake-with-fresh-strawberry-filling/