Go Back

Strawberry Chiffon Cake Sponge

Author: Alisha R
5 from 5 votes
Print Pin Rate
Course: Breakfast, High Tea
Cuisine: American
Keyword: chiffon cake, chiffon cake recipe, how to make chiffon cake, strawberry cake, strawberry cake recipe, strawberry chiffon cake
Prep Time: 20 minutes
Cook Time: 1 hour
10 minutes
Total Time: 1 hour 30 minutes
Calories: 265kcal
Super fluffy and light filled with the goodness of strawberries. Our homemade Strawberry cake recipe is one of the best you will find this strawberry season

Ingredients

  • 6 egg whites
  • 100 grams sugar
  • 100 grams fresh strawberries
  • 60 ml milk
  • 6 egg yolks
  • 80 ml vegetable oil
  • a few drops of red food coloring
  • ΒΌ tsp strawberry essence
  • 120 grams self-raising flour

Instructions

  • Firstly, in a bowl, beat the egg whites along with the sugar until you achieve super stiff peaks. Set aside
  • After that, in a blender, add the milk and strawberries together and blend. Set aside
  • In another bowl, combine the egg yolks and vegetable oil. Beat well. Add the strawberry and milk mixture, mix well. Add the red color as required and strawberry essence. Make sure all the ingredients are well combined
  • Add the self-raising flour to the mixture and whisk well making sure there are no lumps. Once the mixture feels smooth fold in the beaten egg whites a little at a time until all the egg whites have been incorporated into the batter, do not over mix. As a result, the mixture will be smooth with no lumps
  • Next, place a piece of parchment paper at the base of an 8 inch round cake pan. However, do not put butter or parchment paper for the sides of the dish
  • After that, pour the cake batter into the cake pan, tap the pan to remove extra air bubbles and avoid cracking, place in an oven tray filled with warm water and bake at 170 degrees C for 55-60 mins. As a result, the top center of the cake should feel firm and bouncy when touched
  • Then, remove from the oven. Let cool for 10 mins, pass a knife through the edges to loosen it up, tilt and remove the butter paper from the base. Serve with loads of strawberries along

Recipe Notes

Do not insert a skewer or toothpick in the center of the cake to check if baked, this will deflate the cake
THE SUGAR NEEDS TO BE ADDED TO THE EGG WHITES WHILE BEATING. WE HAVE SKIPPED THAT CLIP IN THE VIDEO. APOLOGIES FOR IT. THE WRITTEN RECIPE IS WHAT YOU WANT TO GO THROUGH, SIMPLY PERFECT !!

Recipe Video

About Videos - most recipes has two videos - a quick version in the post & longer detailed version on this recipe card. Please do subscribe to my channel if you like my videos

Nutrition Information
Serving: 100g | Calories: 265kcal | Carbohydrates: 27.24g | Protein: 6.94g | Fat: 14.58g | Saturated Fat: 10.034g | Polyunsaturated Fat: 2.859g | Cholesterol: 146mg | Sodium: 54mg | Fiber: 0.7g | Sugar: 14.21g

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Did you make this recipe? I'd love to hear how it was.Mention @bakealish or tag me on Instagram #bakealish