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Wednesday, July 16, 2014

Strawberry Chiffon Cake 草莓戚风蛋糕

This is not the first time I bake a strawberry chiffon. But this time I bake an all natural strawberry chiffon cake upon request by my son (his favourite chiffon cake). And I can tell you that using fresh strawberry to make this chiffon cake, the strawberry aroma is strong and taste naturally.

I simply chopped the fresh strawberry to become puree

The cake batter

This chiffon cake is light, moist and smell naturally..

Strawberry Chiffon Cake 草莓戚风蛋糕
* makes a 6” heart shape chiffon pan 

3 egg yolks (A size)
12g caster sugar
60g cake flour
55g strawberry puree
30g corn oil

10g milk or water

3 egg white (A size)
45g caster sugar
1tsp lemon juices 


 1.Immediately separate cold eggs after taken them out from the refrigerator (cold eggs separate more easily) into two mixing bowls (No oil and no water in these bowls, clean and dry bowls). Set aside and allow them return to room temperature.
 2.Add in sugar into egg yolks, immediately lightly whisk the egg yolks and sugar till light (Try to whisk immediately once sugar is added into egg yolks, egg will cover the sugar and turned hard if sit there for too long).
 3.Add in corn oil, mix well. Then add in strawberry puree and milk, stir well to combine. Add in flour, stir to well combine.
 4.Beat egg whites and lemon juices till foamy , gradually add in sugar in there batches and continue beat until soft peak formed (takes about 4-5mins using speed 3 at a hand mixer)
 5.Take 1/3 of meringue and use a hand whisk to mix well and lighten the egg yolk batter (Do not worry you will deflate the batter at this stage )
 6.Now change hand whisk to a silicone spatula, fold in 1/3 of meringue, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.
 7.Pour cake batter into chiffon pan, wipe off those excess batter stick on the tube or insert area. Fill batter about 80% full but not fill too full as cake has no space to rise while baking and resulted cake shrinkage. Tap pan on the counter top to remove air trapped inside the batter.
 8.Bake at pre-heated oven at 170c for 35mins-40mins at middle rack or until cooked.
 9.Once baked, turn your chiffon tin upside down and cool completely before remove from the tin.
 10.Chiffon cake is ready to unmould. You can use a plastic thin spatula to run the pan and unmould the chiffon or you can unmould using bare hands method if you have master this skill.

Recipe by Sonia aka Nasi Lemak Lover

I'm linking this post to Bake Along for this week's theme of Chiffon Cakesjointly hosted by Joyce of Kitchen Flavours, Zoe of Bake for Happy Kids and Lena of Frozen Wings
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