Last weekend, I had baked a Strawberry Shortcake for the hubby’s birthday. It was a rush job, no thanks to the failed first attempt resulting in an awful-tasting lump. For the second attempt, I’d thought the cake would taste better if it was softer in texture.
I love Japanese Strawberry shortcake. It’s one of my favourite cakes. Unlike the texture of a typical shortcake which is supposedly more like a biscuit dough and often served topped or layered with cream, the texture of the Japanese version is softer and finer. Whatever the name is- Strawberry shortcake, sponge cake or chiffon cake – the key for me is a soft and airy texture.
Hence, I had decided to try a different recipe this weekend. Only slight changes were made to the recipe but I am more satisfied this time round. Let’s just say, I don’t particular like to eat what I bake. But for this Strawberry Chiffon Cake (think that would be a more befitting name), I had eaten more than my usual amount for self-baked items. 🙂
Chiffon Cake Recipe
- 6 egg yolks
- 40g caster sugar
- 80ml water (or milk)
- 80ml cooking oil (I had used canola oil)
- 1 to 1.5 tsp vanilla extract (I love the aroma of vanilla so I would go for 1.5 tsp)
- 130g cake flour (I’d preferred Prima Deli’s “Top Flour“)
- 1/2 tsp baking powder
- 6 egg whites
- 70g caster sugar
- 1/4 tsp cream of tartar (optional but it helps to stabilise the egg whites during the mixing)
- Pre-heat oven to 160 Deg C.
- Add baking powder to cake flour. Sift flour + baking powder twice and set aside.
- Using an electric mixer or hand mixer, mix egg yolks and 40g sugar till a thick and pale yellow.
- Add water, oil and vanilla extract, and mix well.
- Slowly add in the sifted flour mixture until well incorporated. (You can set this mixture aside while preparing the egg white mixture. As I have both an electric and hand mixer, I would usually do the mixing of the yolks and whites mixtures concurrently.)
- Using a separate mixer (I’d preferred to use an electric mixer to whip up the egg whites), add half of the egg white mixture and beat at medium speed for about 45 seconds. After which, add in the cream of tartar.
- Gradually add around half of the 70g caster sugar in the egg white mixture. Beat for 1 min. Add the remaining egg whites and gradually, the rest of the sugar.
- Whip egg whites till stiff peaks.
- Fold in the egg white mixture into the yolk + flour mixture gradually until mixture is well mixed.
- Lightly greased a 8″ round cake pan. Add in cake batter into pan and bake for 40mins at 160 Deg C.
- After 40 mins, remove cake pan from oven and immediately invert pan to cool cake. (Think this would prevent the cake from “collapsing”. I had propped the cake tin onto the rims of 2 glasses.)
Vanilla Cream Frosting
You can do this before baking the cake or while the cake is being cooled. I preferred to do it before…
- 500ml whipping cream (The quantity of whipped cream used in my previous recipe is insufficient to frost the entire cake so I’d decided to use more for this attempt.)
- 1/2 cup icing sugar
- 1 tsp vanilla extract
- 0.5 to 1 tsp vanilla seeds scrapped from 1 vanilla bean/pod (This is optional but it really brings out the vanilla in the cream, and intensifies the aroma. Love it!)
- Chilled mixing bowl and mixers in the freezer for about 5 to 10 mins.
- Using an electric mixer, whipped cream at medium or high-speed till it thickens.
- Lower speed to low or medium, and gradually add in the sugar, vanilla extract and vanilla seeds.
- Whipped cream till stiff peak. Chill in the fridge for around 1 hour.
Since this is a Strawberry Chiffon cake, strawberries are a must. Of course, other fruits like mango and kiwi or mixed fruits can be used as well. Just give the cake a different name, that’s all…
You can start preparing the strawberries while the cake is being cooled and cream is being chilled in the fridge. First, I had diced up around 8 strawberries for the middle layer frosting and halved around 8 strawberries to decorate the top of the cake. The quantity is up to you.
Time to frost the cake!!
Oh my, I still need a lot of practise to frost an entire cake. Some parts would be thicker than the other. Never mind.. practise makes perfect right? Will try again the next time… After that is done, chilled the frosted cake in the fridge for about an hour before serving.
Nom nom nom nom nom!!!