Back to Chiffon Cake with Strawberries and Cream All Reviews for Chiffon Cake with Strawberries and Cream - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 3 hrs Servings: 12 chiffon cake
Ingredients For the Cake 2 1/4 cups cake flour (not self-rising) 1 1/2 cups granulated sugar, divided 2 1/4 teaspoons baking powder 3/4 teaspoon salt 1/2 cup safflower oil 7 large egg yolks plus 9 large egg whites 3/4 cup whole milk 1/2 teaspoon cream of tartar 1 whole vanilla bean, split and scraped, or 2 teaspoons pure vanilla extract For the Berries and Cream 2 pounds strawberries, hulled and halved or quartered (about 5 cups), plus more for serving 1/2 cup granulated sugar 1 tablespoon fresh lemon juice Pinch of salt 2 cups cold heavy cream 1/4 cup confectioners’ sugar, plus more for sprinkling
Gallery Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 3 hrs Servings: 12 chiffon cake
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 3 hrs Servings: 12
Recipe Summary
prep: 30 mins total: 3 hrs
Servings: 12
prep: 30 mins
total: 3 hrs
prep:
30 mins
total:
3 hrs
Servings: 12
12
chiffon cake
chiffon cake
Ingredients
Ingredients
2 1/4 cups cake flour (not self-rising) 1 1/2 cups granulated sugar, divided 2 1/4 teaspoons baking powder 3/4 teaspoon salt 1/2 cup safflower oil 7 large egg yolks plus 9 large egg whites 3/4 cup whole milk 1/2 teaspoon cream of tartar 1 whole vanilla bean, split and scraped, or 2 teaspoons pure vanilla extract
2 pounds strawberries, hulled and halved or quartered (about 5 cups), plus more for serving 1/2 cup granulated sugar 1 tablespoon fresh lemon juice Pinch of salt 2 cups cold heavy cream 1/4 cup confectioners’ sugar, plus more for sprinkling
Directions
Make the cake: Preheat oven to 325 degrees. Whisk together flour, 3/4 cup granulated sugar, the baking powder, and salt. Whisk together oil, egg yolks, and milk in a large bowl. Whisk flour mixture into egg-yolk mixture.
Beat egg whites with a mixer on high speed until frothy. Add cream of tartar and vanilla seeds or extract, and beat until soft peaks form. Gradually add remaining 3/4 cup granulated sugar, beating until stiff, glossy peaks form, about 5 minutes. Whisk one-third of the egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula.
Transfer batter to tube pan. Bake until top of cake springs back when touched, 52 to 55 minutes. Let cool upside down (over a bottle or on tube-pan feet) 1 hour.
Make the berries and cream: While cake is baking and cooling, combine strawberries, granulated sugar, lemon juice, and salt, and let sit, stirring occasionally, 1 hour. Just before assembling, beat cream and confectioners’ sugar until medium peaks form.
Slide a paring knife around edges of tube and side of pan; release cake. Cut cake horizontally into 3 layers with a serrated knife. Transfer bottom layer to a cake plate or platter. Spread with half the berries, and drizzle with juices. Spread half the whipped cream over berries, then top with middle cake layer. Spread with remaining berries and whipped cream. Top with remaining cake layer. Refrigerate cake 1 hour. Sprinkle with confectioners’ sugar, and serve with berries.
Reviews (27)
Add Rating & Review 530 Ratings 5 star values: 122 4 star values: 157 3 star values: 146 2 star values: 67 1 star values: 38
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Reviews (27)
Add Rating & Review 530 Ratings 5 star values: 122 4 star values: 157 3 star values: 146 2 star values: 67 1 star values: 38
Add Rating & Review
530 Ratings 5 star values: 122 4 star values: 157 3 star values: 146 2 star values: 67 1 star values: 38
530 Ratings 5 star values: 122 4 star values: 157 3 star values: 146 2 star values: 67 1 star values: 38
530 Ratings 5 star values: 122 4 star values: 157 3 star values: 146 2 star values: 67 1 star values: 38
5 star values: 122 4 star values: 157 3 star values: 146 2 star values: 67 1 star values: 38
Martha Stewart Member Rating: 3.0 stars 06/07/2020 Too much cake! Next time I would have two layers and not three. The cake was very tender and the berries and cream were delicious. I gave the recipe three stars because the cake is a lot of work and though it is good it wasn't worth all the work. The whipped cream and berries are awesome. Martha Stewart Member Rating: 5 stars 07/28/2018 This is amazing! Super yummy and light! Martha Stewart Member Rating: 5 stars 06/02/2017 What a lovely cake this is!!! Really it can be the best gift for my friend at her birthday, which is coming soon it means 21 june. I saw such cakes on other site : http://www.cakengifts.in/cake-delivery-in-delhi http://www.cakengifts.in/cake-delivery-in-noida http://www.cakengifts.in/cake-delivery-in-gurgaon Martha Stewart Member Rating: 4 stars 01/01/2017 I made this cake today and although it was my first time it came out good and delicious. Martha Stewart Member Rating: 4 stars 07/08/2016 The recipe is amazing! It's awesome in my first try with Pandan flavour and the taste is just wonderful. I had made this for my family and they simply love it. Thank you ^ ^ Martha Stewart Member Rating: 5 stars 07/05/2015 Wonderful! I used canola oil, halved the recipe and baked in two 6 in square pans. Light and moist. I used superfine sugar and sifted all dry ingredients. Beat egg whites enough but not too much and don't over bake. I lightly greased only the bottom of the pans. Cool completely upside down. Sweet, light, moist and airy. Martha Stewart Member Rating: 3 stars 06/10/2014 I made the cake last weekend and it baked perfectly. I used regular cake pans as I always do with a chiffon cake. The cake itself was absolutely beautiful, but it was very dry. I bake a lot and I did not see this coming at all. I don't know what I could have done wrong. I will try it one more time and then I will try to find my old recipe and use that one. I love chiffon cake, but this one did not make the grade. Martha Stewart Member Rating: 5 stars 10/09/2013 Delicious cake, i tried this recipe twice. Cotton soft and very light. I made whipped cream and mixed fruits to go with it. But how do u invert the cake without it falling? My cake slide out of the pan while cooling, twice. It was un-buttered aluminum tube with non sloping sides. Martha Stewart Member Rating: 4 stars 07/08/2013 While I loved the cake, I think I like it better when I put plain sliced strawberries directly on the cake with sweetened whipped cream or have it without anything. With the marinated strawberries, the cake became too soggy to enjoy the delicate texture of the cake. We had some leftovers and by the next day, the cake was a big mushy mess. Martha Stewart Member Rating: 5 stars 06/02/2013 I prepared this cake for a large group of friends and everyone asked for seconds - delish! It's now a favorite recipe for family and friends. Martha Stewart Member Rating: Unrated 05/24/2013 Was easy enough to put together. I took a tip from one of the reviewers and greased/floured my pan. Directives with the recipe did not call for that step. I probably should have followed the recipe -- when I turned pan upside down to cool, the cake slid out of the pan. It looks rather lopsided on the cooling rack, probably will not be as light/ fluffy on the lopsided side! It smells good, have not yet tasted it. It rose well above top of the pan as it baked. Anxious to taste with berries. Martha Stewart Member Rating: Unrated 07/19/2012 My 21yr old made this and we loved it so much that she made it again on 4th of July. Added some blueberries to give it a festive look. Delicious!!! Martha Stewart Member Rating: 5 stars 07/19/2012 Absolutely love this very easy to make cake! I've made it 3 times already. Very similar to an angel food cake. I don't cut layers in the cake - just serve the berries and cream on the side. Martha Stewart Member Rating: 5 stars 06/24/2012 I made this cake with a few alterations . . . I had to use vegetable oil in lieu of safflower oil; and I had to use a bundt pan instead of a tube pan. Note: the magazine photo indicates a tube pan with non-sloping sides was used. I am unable to locate such a pan anywhere! Anyone with leads on a non-sloping tube pan please let me know. Because my family LOVED this cake! The cake was moist and delicious. I will make it often during strawberry season. Martha Stewart Member Rating: Unrated 06/12/2012 I made this on the weekend. It was lovely, but one problem: As soon as I turned it upside down to cool, it swooshed out of the pan and fell out completely. I just let it cool there. It didn't look perfect, but it was okay. And very tasty. It was a regular aluminium pan, not buttered. Martha Stewart Member Rating: 5 stars 06/11/2012 This recipe was wonderful - a very flavorful, moist cake - it got a lot of raves at my party. I didn't have cake flour so I did the corn starch substitute, and I didn't have safflower oil so I used canola oil. I didn't grease my pan - I think it might have fallen out while it cooled upside down if I did - but just used a knife to loosen it and it came out beautifully. I'll definitely make this again. Martha Stewart Member Rating: Unrated 06/04/2012 This is an excellent cake. My cake was moist and delicious. I had family over last night and they finished the whole cake. This is definitely a new family favorite. Martha Stewart Member Rating: Unrated 06/04/2012 I totally disagree with the negative reviews! My cake wasn't at all dry, nor flavorless. The only thing I would do differently is to increase the liquid in the strawberries, as the parts of the cake that were saturated with the juices were extra tasty. I might even add some liqueur (grand marnier?) for a little punch. Other than that, this cake is perfect, even without chocolate. And you do NOT need to coat the pan. A sharp paring knife will do the trick and you can still cool it on a bottle. Martha Stewart Member Rating: Unrated 05/30/2012 Made this cake first time for a friend's mother's birthday. Wow! What a show, and everyone loved it. Not too sweet. Martha Stewart Member Rating: Unrated 05/22/2012 This cake was awesome!! My mother made it for me as my birthday cake. The recipe does not state you need to oil and flour the pan so it does not stick. Most bakers would know that. I want her to make this for me every year as my new birthday cake!!! We ate it for 3 days and it was still good on the 3rd day but should be eaten by then!! Martha Stewart Member Rating: Unrated 05/22/2012 I absolutely loved this cake! I followed the recipe exactly and it turned out fantastic! Cake was moist and delicious. I used a convection oven oven, free range organic eggs and all fresh ingredients. So yummy! It's definitely worth a try! Martha Stewart Member Rating: Unrated 05/21/2012 I wanted to make this cake because I always make a very similar one. It turned out terrific with rave reviews! I used more whipping cream and covered the whole cake, with some whole berries on top to decorate. If you follow the recipe exactly it turns out wonderfully. I used vanilla instead of beans,(as suggested). It was my mom's birthday cake and was very showy and delicious. I will use this cake recipe from now on instead of the vanilla butter cake I usually do. Martha Stewart Member Rating: 4 stars 05/19/2012 I made this cake today. It stuck to the pan even though I have a non-stick pan. I ended up cutting it into cubes and making a beautiful trifle out of it. It tastes wonderful! Martha Stewart Member Rating: Unrated 05/19/2012 I am confused! Four stars for the recipe from other reviewers, yet the two who took the time to review it are saying the cake is bad. I bought the magazine on the newsstand based on the cover photo and am dying to make it...now, what to do, what to do!! Martha Stewart Member Rating: Unrated 05/18/2012 I have to agree with Nate. This cake just isn't worth the time or ingredients. Mine turned out a little dry as well and just didn't taste very good. Disappointing. Martha Stewart Member Rating: Unrated 05/16/2012 I made this as it appears , it makes way too much cake for one pan, The cake is Dry and no matter how much I did it was awful. No one wanted a second slice. I ended up having to toss the cake in the trash. Sad to waste the 9 eggs and cake flour on a recipe that is so bad.Martha Stewart Member
Rating: 3.0 stars 06/07/2020
Too much cake! Next time I would have two layers and not three. The cake was very tender and the berries and cream were delicious. I gave the recipe three stars because the cake is a lot of work and though it is good it wasn’t worth all the work. The whipped cream and berries are awesome.
Rating: 3.0 stars
Rating: 5 stars 07/28/2018
This is amazing! Super yummy and light!
Rating: 5 stars
Rating: 5 stars 06/02/2017
What a lovely cake this is!!! Really it can be the best gift for my friend at her birthday, which is coming soon it means 21 june. I saw such cakes on other site : http://www.cakengifts.in/cake-delivery-in-delhi http://www.cakengifts.in/cake-delivery-in-noida http://www.cakengifts.in/cake-delivery-in-gurgaon
Rating: 4 stars 01/01/2017
I made this cake today and although it was my first time it came out good and delicious.
Rating: 4 stars
Rating: 4 stars 07/08/2016
The recipe is amazing! It’s awesome in my first try with Pandan flavour and the taste is just wonderful. I had made this for my family and they simply love it. Thank you ^ ^
Rating: 5 stars 07/05/2015
Wonderful! I used canola oil, halved the recipe and baked in two 6 in square pans. Light and moist. I used superfine sugar and sifted all dry ingredients. Beat egg whites enough but not too much and don’t over bake. I lightly greased only the bottom of the pans. Cool completely upside down. Sweet, light, moist and airy.
Rating: 3 stars 06/10/2014
I made the cake last weekend and it baked perfectly. I used regular cake pans as I always do with a chiffon cake. The cake itself was absolutely beautiful, but it was very dry. I bake a lot and I did not see this coming at all. I don’t know what I could have done wrong. I will try it one more time and then I will try to find my old recipe and use that one. I love chiffon cake, but this one did not make the grade.
Rating: 3 stars
Rating: 5 stars 10/09/2013
Delicious cake, i tried this recipe twice. Cotton soft and very light. I made whipped cream and mixed fruits to go with it. But how do u invert the cake without it falling? My cake slide out of the pan while cooling, twice. It was un-buttered aluminum tube with non sloping sides.
Rating: 4 stars 07/08/2013
While I loved the cake, I think I like it better when I put plain sliced strawberries directly on the cake with sweetened whipped cream or have it without anything. With the marinated strawberries, the cake became too soggy to enjoy the delicate texture of the cake. We had some leftovers and by the next day, the cake was a big mushy mess.
Rating: 5 stars 06/02/2013
I prepared this cake for a large group of friends and everyone asked for seconds - delish! It’s now a favorite recipe for family and friends.
Rating: Unrated 05/24/2013
Was easy enough to put together. I took a tip from one of the reviewers and greased/floured my pan. Directives with the recipe did not call for that step. I probably should have followed the recipe – when I turned pan upside down to cool, the cake slid out of the pan. It looks rather lopsided on the cooling rack, probably will not be as light/ fluffy on the lopsided side! It smells good, have not yet tasted it. It rose well above top of the pan as it baked. Anxious to taste with berries.
Rating: Unrated
Rating: Unrated 07/19/2012
My 21yr old made this and we loved it so much that she made it again on 4th of July. Added some blueberries to give it a festive look. Delicious!!!
Rating: 5 stars 07/19/2012
Absolutely love this very easy to make cake! I’ve made it 3 times already. Very similar to an angel food cake. I don’t cut layers in the cake - just serve the berries and cream on the side.
Rating: Unrated 06/30/2012
Rating: 5 stars 06/24/2012
I made this cake with a few alterations . . . I had to use vegetable oil in lieu of safflower oil; and I had to use a bundt pan instead of a tube pan. Note: the magazine photo indicates a tube pan with non-sloping sides was used. I am unable to locate such a pan anywhere! Anyone with leads on a non-sloping tube pan please let me know. Because my family LOVED this cake! The cake was moist and delicious. I will make it often during strawberry season.
Rating: Unrated 06/12/2012
I made this on the weekend. It was lovely, but one problem: As soon as I turned it upside down to cool, it swooshed out of the pan and fell out completely. I just let it cool there. It didn’t look perfect, but it was okay. And very tasty. It was a regular aluminium pan, not buttered.
Rating: 5 stars 06/11/2012
This recipe was wonderful - a very flavorful, moist cake - it got a lot of raves at my party. I didn’t have cake flour so I did the corn starch substitute, and I didn’t have safflower oil so I used canola oil. I didn’t grease my pan - I think it might have fallen out while it cooled upside down if I did - but just used a knife to loosen it and it came out beautifully. I’ll definitely make this again.
Rating: Unrated 06/04/2012
This is an excellent cake. My cake was moist and delicious. I had family over last night and they finished the whole cake. This is definitely a new family favorite.
I totally disagree with the negative reviews! My cake wasn’t at all dry, nor flavorless. The only thing I would do differently is to increase the liquid in the strawberries, as the parts of the cake that were saturated with the juices were extra tasty. I might even add some liqueur (grand marnier?) for a little punch. Other than that, this cake is perfect, even without chocolate. And you do NOT need to coat the pan. A sharp paring knife will do the trick and you can still cool it on a bottle.
Rating: Unrated 05/30/2012
Made this cake first time for a friend’s mother’s birthday. Wow! What a show, and everyone loved it. Not too sweet.
Rating: Unrated 05/22/2012
This cake was awesome!! My mother made it for me as my birthday cake. The recipe does not state you need to oil and flour the pan so it does not stick. Most bakers would know that. I want her to make this for me every year as my new birthday cake!!! We ate it for 3 days and it was still good on the 3rd day but should be eaten by then!!
I absolutely loved this cake! I followed the recipe exactly and it turned out fantastic! Cake was moist and delicious. I used a convection oven oven, free range organic eggs and all fresh ingredients. So yummy! It’s definitely worth a try!
Rating: Unrated 05/21/2012
I wanted to make this cake because I always make a very similar one. It turned out terrific with rave reviews! I used more whipping cream and covered the whole cake, with some whole berries on top to decorate. If you follow the recipe exactly it turns out wonderfully. I used vanilla instead of beans,(as suggested). It was my mom’s birthday cake and was very showy and delicious. I will use this cake recipe from now on instead of the vanilla butter cake I usually do.
Rating: 4 stars 05/19/2012
I made this cake today. It stuck to the pan even though I have a non-stick pan. I ended up cutting it into cubes and making a beautiful trifle out of it. It tastes wonderful!
Rating: Unrated 05/19/2012
I am confused! Four stars for the recipe from other reviewers, yet the two who took the time to review it are saying the cake is bad. I bought the magazine on the newsstand based on the cover photo and am dying to make it…now, what to do, what to do!!
Rating: Unrated 05/18/2012
I have to agree with Nate. This cake just isn’t worth the time or ingredients. Mine turned out a little dry as well and just didn’t taste very good. Disappointing.
Rating: Unrated 05/16/2012
I made this as it appears , it makes way too much cake for one pan, The cake is Dry and no matter how much I did it was awful. No one wanted a second slice. I ended up having to toss the cake in the trash. Sad to waste the 9 eggs and cake flour on a recipe that is so bad.
All Reviews for Chiffon Cake with Strawberries and Cream
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chiffon Cake with Strawberries and Cream
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
