Friday, June 22, 2012

Berrries and Cream

I made this cake recently and it was a huge hit! It is so light and airy which makes for a perfect warm weather dessert. There are few things better then strawberries and whipped cream and combined with cake it hits the spot. This would also be delicious  (and perfect 4th of July treat) with blueberries, blackberries and raspberries.

Chiffon Cake with Strawberries and Cream

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 (I used canola oil)
7 large egg yolks plus 9 large egg whites
3/4 cup whole milk
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract

For the Filling
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

To Make the Cake:
1. 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.

2. 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.

3. 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.

To Make the Filling:
1. 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.
To Assemble:
1. Carefully slide a 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. Repeat.
3. Refrigerate cake 1 hour. Sprinkle with confectioners' sugar, and serve with berries.

*Note: I only cut the cake in half because trying to do 3 layers seemed a bit too risky.

Yield: serves 12
Recipe via Martha Stewart Living

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