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)
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:
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.
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.
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.
Yield: serves 12
Recipe via Martha Stewart Living