Tuesday, July 18, 2006

Strawberry Chiffon

Bought a tub of strawberries and have some excess to bake this wonderful chiffon cake. Nothing beats fresh strawberries 8-D


This recipe was shared by Yochana but I increased the strawberries a little bit. Also since I don't take liquor, I replaced the kirsch with wild berry juice.

4 egg yolks
40g castor sugar
1/4 tsp. Salt
a drop of pink colouring
1 tsp Strawberry emulco

160g fresh strawberries, puree until fine
80g cornoil
20g wild berry juice

120g cake flour, sifted
1 ts baking powder

5 Egg white
1/4 tsp cream of tartar
70g castor sugar

1. Mix the egg yolks with sugar and stir until well mixed
2. Add in corn oil, strawberry puree and juice and stir till well-mixed
3. Add in flour and baking powder and stir until smooth, followed by pink colouring and strawberry emulco
4. Beat egg white with cream of tartar and while egg white is beating, pour in sugar gradually and beat till stiff
5. Fold egg white with the egg yolk mixture and pour into a greaseless 23 cm or 25 cm tube pan and bake at 175C for about 50 mins
6. When cake is done, remove from oven and overturn the cake onto a wire rack until cool
7. Once cooled, remove from pan and serve


Siling said...

hello zu~
i actualli tried makin tis cake twice~
but it jus didn't rise?
i added salt wif e egg yolks n sugar~
i got no idea wat happened~
do u happen to hav any idea?


Zurynee said...

Hi Siling,

For all chiffon cake, the important ingredient is the egg white. You have to make sure you beat till stiff peaks. Other ingredients are not that critical for the cake to rise. If your egg white is not stiff enough or you overmix the mixture until all the air in the egg white escapes, the cake will not rise. Once baked invert the pan immediately otherwise it will sink. Don't get dishearten, do try again.


Anonymous said...


I've just tried this recipe and had mixed results:

1. It did rise...

2. but when I inverted it the whole inside fell out - I didn't grease the tin (I've made lemon chiffon cakes with this tin before and it never fell out). What was left hanging was the outside of the cake. The whole inside looked very small, dense like.

Why??? I was going to bring it to my sister-in-law's for iftar, guess I have to make something else!


Zurynee said...

Hi Jameela,

Aww .. sorry to hear about it :-( I believe it's still moist tat is why it fell out. You may want to try reducing the strawberry or the juice and back a little longer.