Skip to main content

Strawberry Chiffon Cake ~ 草莓戚风蛋糕


This strawberry chiffon cake is a light and airy cake which is packed with strawberry flavour.   I used our locally grown strawberries from the Cameron Highlands and the taste of this cake is natural and not overly sweet.  It is great on its own but you can serve it with more strawberries or a dollop of whipped cream if so desired.







Strawberry Chiffon Cake ~  草莓戚风蛋糕  (adapted from  'here'  with modification)

Ingredients

(A)  6 egg yolks
       20 gm caster sugar
       120 gm plain flour
       110 gm strawberry puree, strained
       60 ml canola oil
       20 ml milk
       2 to 3 drops of red food colouring
       1/2 tsp vanilla (optional)

(B)  6 egg whites
       80 gm caster sugar
       1/2 tsp cream of tartar OR 2 tsp lemon/lime juice

Method

  1. Puree the strawberries and strain it, set aside.
  2. With a ball whisk, whisk the egg yolks with the sugar, add in oil, milk, vanilla and strawberry puree, mix till well combined.
  3. Sift flour into the egg yolk mixture, mix evenly.   Add in 2 to 3 drops of red food colouring, mix till well combined.   Set aside.
  4. In a clean bowl, beat the egg whites till foamy, sprinkle in the cream of tartar.   Continue beating till soft peaks form, add in sugar in three batches, beat till shiny, glossy and stiff but not dry.
  5. Fold in 1/3 of meringue into the egg batter, mix well with  the ball whisk.   Gently fold in the remaining meringue, mix well, then change into a spatula.  Tap the bowl of mixture gently on the worktop, then pour the mixture into an ungreased 23 cm chiffon cake pan.  Tap the pan gently on the worktop to dispel any air pockets.
  6. Bake on a lower shelf of a preheated oven @ 170 deg.C for 55 to 60 mins.   Test with a skewer till it comes out clean.   Immediately invert the cake to cool completely before unmoulding by hand.




Comments

  1. Hi Cheah, Your strawberry chiffon looks really soft and cottony. Can I come over for tea?

    ReplyDelete
  2. I always love the soft airy crumb of chiffon. This looks beautiful!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Assam Prawns ~ 亚参虾

Assam Prawns is a popular Malaysian dish which is not difficult to whip up.  The two main ingredients in this dish are the prawns and tamarind paste or what we call, 'assam'.  Tamarind does pair well with seafood, they complement each other and prawns cooked in this way is incredibly delicious and appetising.  Yum is the word for it!





Assam Prawns  ~  亚参虾 Ingredients

400 gm, 12 big prawns 1 onion, slicedSeasoning 1 Tbsp sugar2 Tbsp Assam/Tamarind plus 2Tbsp water 1.1/2 tsp dark soya sauce1/2 tsp saltMethod Mix the assam with water and strain it.Trim the prawns, devein, pat dry with paper towel and marinate with the sugar, dark soya sauce and salt, for about an hour or more.Heat up the wok with some oil and once oil is heated, drop the prawns and pan-fry till seventy percent cooked and slightly caramelised, dish out.Add in two tablespoons of water into the wok, swirl and add in the tamarind juice.  Add in the sliced onions. Stir-fry, fine tune to taste.Toss in the prawns, coating t…

Cherry Loaf Cake ~ 樱桃蛋糕

I baked this old-fashioned Cherry Loaf using the Marble Butter cake recipe but adjusted the recipe as I only used three eggs instead of four to fit into the loaf pan.   I remember that when I was little, I was attracted by the red cherries as any other kid and would gingerly take them out and eat them first.    The cake was secondary.  This cake is soft and moist infused with the sweet glace cherries giving it a lovely combination of flavours.




Cherry Loaf Cake ~  樱桃蛋糕
Ingredients (A)

173 gm unsalted butter100 gm caster sugar3 egg yolks150 gm self-raising flour, sifted45 ml milk100 gm glace cherriespinch of salt(B)     3 egg whites           30 gm caster sugar
Method Rinse the cherries lightly with water to rid of the syrup, pat dry, cut into quarters.  Dust with some sifted flour.Cream butter and sugar till light and fluffy.Add in the egg yolks one at a time, mix well.Fold in sifted flour alternating with milk and mix in the cherries.In a clean mixing bowl, beat the egg whites till foamy, …