“Celebrate strawberry season with a light chiffon cake filled with berried treasure. This is yummy. Takes a little time to make but well worth it! Beautiful presentation.”
READY IN:
2hrs 20mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 325 degrees. - you will need an angel food cake pan.
  2. Combine flour, 1 cup of sugar, baking powder, cinnamon and salt in large bowl.
  3. Separate eggs. Combine the yolks, oil, water and 1 tsp vanilla. With an electric mixer set on low, gradually beat egg yolk mixture into flour mixture until just smooth.
  4. Clean beaters and beat egg whites with cream of tartar at medium speed with they hold soft peaks. Beat in 1/2 cup of remaining sugar, adding it gradually. Continue until whites hold stiff peaks.
  5. With a rubber spatula, gently fold the egg whites into the cake batter.
  6. Pour into UNGREASED 10" angel food cake pan. Bake until toothpick comes out clean - 1 hour to 1 hour 10 minutes - Cool.
  7. Slice off top of cake 1/2" and set aside. Cut a tunnel about 1 1/2" deep in the cake. The cut should be about 3/4" from the center and the outside of the cake. Remove cake with a fork to form the tunnel.
  8. Hull and chop half the strawberries. Beat heavy cream with remaining 1/2 cup of sugar (add more or less depending on sweetness) and 1/2 tsp vanilla until the cream has stiff peaks. Combine 1 1/2 cups of whipped cream with the chopped strawberries.
  9. Fill the tunnel with the strawberry and whipped cream mixture. Replace the top of the cake.
  10. Frost cake with remaining whipped cream. Before serving, hull and halve the remaining strawberries and decorate the cake with the berries.
  11. Enjoy!

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