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.