How to Make Vanilla Chiffon Cake with Whipped Cream and Strawberries in 24 Minutes for Young Wife

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, vanilla chiffon cake with whipped cream and strawberries. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Vanilla Chiffon Cake with Whipped Cream and Strawberries is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Vanilla Chiffon Cake with Whipped Cream and Strawberries is something which I have loved my entire life.

Part of the Whirlpool Corp. family of brands. Make the whipped cream: Beat heavy cream, powdered sugar and vanilla extract in a clean mixing bowl until it holds stiff peaks. Then just ike you did-layer with whipped cream and fresh strawberries.

To get started with this particular recipe, we have to prepare a few ingredients. You can have vanilla chiffon cake with whipped cream and strawberries using 22 ingredients and 14 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Vanilla Chiffon Cake with Whipped Cream and Strawberries:

1. Prepare 1 FOR CAKE
2. Get 2 1/4 cup cake flour
3. Prepare 1 1/4 cup granulated sugar
4. Make ready 1 tbsp baking powder
5. Make ready 1/2 tsp salt
6. Take 5 large egg yolks
7. Get 3/4 cup water
8. Prepare 1/2 cup oil, vegetable, canola or any flavorless oil
9. Make ready 1 tsp vanilla extract
10. Prepare 8 large egg whites
11. Make ready 1/2 tsp cream of tartar
12. Prepare 1/4 cup additional granulated sugar for egg whites
13. Get 1 FOR WHIPPED CREAM FROSTING AND FILLING
14. Take 1 1/2 cup heavy whipping cream
15. Prepare 1/4 cup confectioners sugar
16. Prepare 1 tsp vanilla extract
17. Make ready 1 tsp unflavored gelatin
18. Make ready 1 tbsp cold water
19. Get 1 FOR STRAWBERRIES
20. Make ready 1 pints fresh strawberries
21. Get 1 FOR GARNISH
22. Take 1/4 cup colored sprinkes

Orange Chiffon Cake with Citrus Buttercream Frosting and Edible Flowers - Rosemarie's Kitchen. Complete with both orange zest and orange juice This is a perfect vanilla sponge cake recipe that is easier to make than you think. Top with whipped cream and strawberries for a perfect summer. Chiffon cake is a type of foam cake, which has a high ratio of eggs to flour and is leavened mainly from the air beaten into the egg whites.

Instructions

Instructions to make Vanilla Chiffon Cake with Whipped Cream and Strawberries:

1. Preheat oven to 325. Have a 10 inch ungreased tube pan ready to fill.
2. Combine in a large bowl, flour, 1 1/4 cups sugar, baking powder and salt, whisk well until light and combined.
3. In another bowl beat until smooth, egg yolks, water, oil, and vanilla. Stir in the flour mixture until smooth.
4. In another large bowl beat on medium speed the egg whites and cream of tarter gradually add beating on high the additional 1/4 cup sugar, Beat until stiff peaks
5. Using a rubber spatula fold egg whites into egg yolk mixture in 3 stages, until blended, do not deflate.
6. Scrape the batter into pan and spread evenly. Bake until top springs back when lightly pressed and a toothpick comes out clean about 55 to 65 minutes.
7. Let cool at least 1 1/2 hours upside down. Slide a slim knife around the cake to detach cake.
8. FOR WHIPPED CREAM
9. In a small heat proof bowl soften gelatin in cold water for 1 minute. Place bowl in a simmering skillet of hot water until clear, just a minute or 2 remove from heat, but do this while whipping cream as you want the gelatin liquid when adding to cream.
10. Whip cream in a chilled bowl until soft peaks add sugar, vanilla and liquid gelatin, beat until stiff peaks. The gelatin will stabalize the cream so it will stay ftesh and fluffy a couple of days.
11. TO ASSEMBLE CAKE
12. Carefully cut cake in half to form two layers. Spreag a layer of whipped cream on bottom layer, top with thin slices of unsweetened strawberries. Put top layer on and frost entire cake with remaining whipped cream.
13. Decorate top with halfed unsweetened berries and sprinkles. There will be extra stawberries, sweeten these with a bit of sugar if desired and serve extra with cake. The reason NOT to sweeten the strawberries for the cake is that they would add to much moisture.
14. Keep cake refrigerated

I planned on adding whipped cream and strawberries but the flavor was so good on its own that I couldn't wait and just ate it. Cover; chill for a couple of hours until it's firm enough to spread. Few cakes are as light as chiffon, a sponge cake as billowy and soft as its name suggests. It's similar to angel food, but with the added richness of yolk and a splash of oil. Whether baked in layers or a traditional tube pan, chiffon is best served fresh, with plenty of berries and cream.

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