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Vanilla Chiffon Cake with Whipped Cream and Strawberries
Vanilla Chiffon Cake with Whipped Cream and Strawberries

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Therefore, it should be somewhat obvious that it’s easy to add healthy eating to your everyday life.

We hope you got insight from reading it, now let’s go back to vanilla chiffon cake with whipped cream and strawberries recipe. To cook vanilla chiffon cake with whipped cream and strawberries you only need 22 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to cook Vanilla Chiffon Cake with Whipped Cream and Strawberries:
  1. Take FOR CAKE
  2. Prepare cake flour
  3. Get granulated sugar
  4. Prepare baking powder
  5. Take salt
  6. Take egg yolks
  7. Provide water
  8. Get oil, vegetable, canola or any flavorless oil
  9. You need vanilla extract
  10. Get egg whites
  11. Take cream of tartar
  12. Get additional granulated sugar for egg whites
  13. Prepare FOR WHIPPED CREAM FROSTING AND FILLING
  14. Take heavy whipping cream
  15. Prepare confectioners sugar
  16. Prepare vanilla extract
  17. Get unflavored gelatin
  18. Take cold water
  19. You need FOR STRAWBERRIES
  20. Provide fresh strawberries
  21. Take FOR GARNISH
  22. Take colored sprinkes
Steps 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

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