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 

Method

 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
Photobucket

32 comments:

Somewhere in Singapore said...

我来网吃!!!

Aunty Young(安迪漾) said...

很sweet的感觉!
蛋糕体特蓬松绵软。

Mel said...

Strawberry andlove shape chiffon ~ they are so match together, isnt it? Snf I know it is sure to be yummy!

Ann Low said...

Nice aroma sweet smell of the fresh strawberry in this cake. Sounds so yummy!

Cass @ 揾到食 said...

我喜欢草莓,我也要吃 :)

Tracy Low said...

我看到你做,我的手又痒痒了。

joceline lyn said...

草莓 chiffon,又浪漫的 feel。嘻嘻嘻 。

Luv Sweet and Savory said...

Simply love this lovely heart shape strawberry chiffon cake !

Li Shuan said...

新鲜草莓果酱做的肯定是好吃咯!

~~louise~~ said...

Hi Sonia,
Your Strawberry Chiffon Cake sounds so wonderful! I love that you baked it in a heart shape too. I baked a "fruity" Chiffon Cake for the Bake Along too. Now, I know how to bake a strawberry one! Thank you so much for sharing, Sonia...

Anonymous said...

Hi, May I ask where did you buy the Slice Bread Box? Thanks

Zoe said...

Hi Sonia,

I can see all the love that you have put in to bake this lovely chiffon cake. That is what mums like us always do :D

Zoe

Veronica Ng said...

I am sure son must be very happy with this all-natural strawberry chiffon.

向日葵葵 said...

I can imagine how aromatic this cake is. I love strawberry :D

Kimmy said...

Natural ingredients for cakes is best taste wise. Bookmarked.

Victoria Bakes said...

your cake certainly have a very fine texture... lovely in pink

Sally said...

看似很柔软的蛋糕。。
草莓口味的7风,我也要吃。。哈哈

Fion@轩宏妈 said...

Look how sweet & lovely this strawberry chiffon is! Oh Gosh!

LittleYummyCorner said...

Awesome! Gonna try this one day! ;)

lena said...

hi sonia, it did crossed my mind to make a strawberry chiffon , i wld love to see a pink chiffon and moreover i think strawberry is a lovely flavour too. Happy to see you lining your chiffon post with us, thanks!

kitchen flavours said...

Hi Sonia,
Lovely chiffon cake, and using fresh strawberries sounds very yummy!
Thanks for sharing your lovely cake with Bake-Along!

Gloria said...

You're an awesome baker..the str awberry chiffon cake looks too delish..

Anne Regalado said...

One of my favorite fruit as well :D Yeah , I haven't bought a chiffon pan yet *sigh* Gorgeous cake , Sonia !

Anonymous said...

Hello, thanks for sharing this recipe. I wanted to know approximately how much strawberry makes 55g puree?

Silik Lam said...

Thanks Sonia for the wonderful cake recipe .This time I used kadota fig ( from my garden) instead of strawberry and it turned out very good.

Teresa Tres William said...

Perfect chiffon sonia! By the way Can I use strawberry essence & what's the measurement if using essence? Tq ;)

Wendy said...

Hi sonia, love all your bakes :D
I wanna try this recipe but only have strawberry yogurt drink in fridge. Can i replace strawberry puree and milk with 65g of strawberry yogurt drink?

Anonymous said...

Hi Sonia, is it possible to use self raising flour as having too much self raising flour. Thanks.
Michelle

Sonia ~ Nasi Lemak Lover said...

Michelle, yes you can, earlier I have few chiffon recipes also used self raising flour, just use the same amount

Anonymous said...

Thanks Sonia, will there be a texture different when you compare using self raising flour n cake flour? Michelle

Hwee Yong Chua said...

Hi Sonia,anything can replace strawberry puree? Can use strawberry yogurt drink to replace?

Sonia ~ Nasi Lemak Lover said...

Michelle , you will get slightly firm texture of using self raising flour.

Hwee Yong Chua, yes you can replace

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