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Strawberry Chiffon Cake
Ingredients
400g
Strawberries, hulled
Grated zest and juice 2
Lemons
220g
Plain flour
80g
Cornflour
3 tsp
Baking powder
½ tsp
Salt
7 medium
Eggs, separated
200g
Caster sugar
80ml
Vegetable oil
1 tsp
Vanilla extract
A few drops
Red food color (optional)
300-350g
Icing sugar
50g
Soured cream
Grated zest 1
Lime
1
23cm cake tin
Instructions
1
Preheat oven to 160°C fan/gas 4. Sift flour, cornflour, baking powder, and salt in a bowl.
2
Beat egg yolks with ⅓ sugar until thick and pale. Stir in lemon zest, juice, and 140ml strawberry purée. Mix in oil and optional color/vanilla.
3
In another bowl, whisk egg whites until foamy, gradually adding remaining sugar until stiff peaks form.
4
Slowly fold dry mix into egg yolk mixture, then gently fold in egg whites until combined.
5
Pour into ungreased cake tin and bake for 35-40 minutes. Cool upside down.
6
For icing, mix remaining strawberry purée with soured cream and sift in icing sugar, adjusting consistency if needed.
7
Once cool, carefully remove cake from tin. Cover with icing and decorate with strawberries and lime zest.
Notes
Nutrition Facts
(per serving)
Calories:
372 calories
Servings:
12 servings
Carbohydrates:
64 g
Fat:
9.6 g
Fiber:
2 g
Protein:
6.3 g
Sugar:
43 g
Meal Effort
Preparation:
45 minutes
Cook:
50 minutes
Total:
1 hrs 35 mins