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Chiffon Cake with Strawberries and Cream

Bake this cake in a tube pan that is 9 1/2 inches in diameter by 4 1/2 inches deep.

  • prep: 30 mins
    total time: 3 hours
  • servings: 12
Photography: Marcus Nilsson

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Ingredients

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
  • 7 large egg yolks plus 9 large egg whites
  • 3/4 cup whole milk
  • 1/2 teaspoon cream of tartar
  • 1 whole vanilla bean, split and scraped, or 2 teaspoons pure vanilla extract

For the Berries and Cream

  • 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

Directions

  1. Step 1

    Make the cake: 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. Step 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. Step 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.

  4. Step 4

    Make the berries and cream: 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.

  5. Step 5

    Slide a paring 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. Spread with remaining berries and whipped cream. Top with remaining cake layer. Refrigerate cake 1 hour. Sprinkle with confectioners' sugar, and serve with berries.

Source
Martha Stewart Living, June 2012

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Reviews (22)

  • catapia4 10 Jun, 2014

    I made the cake last weekend and it baked perfectly. I used regular cake pans as I always do with a chiffon cake. The cake itself was absolutely beautiful, but it was very dry. I bake a lot and I did not see this coming at all. I don't know what I could have done wrong. I will try it one more time and then I will try to find my old recipe and use that one. I love chiffon cake, but this one did not make the grade.

  • Fingersworks 9 Oct, 2013

    Delicious cake, i tried this recipe twice. Cotton soft and very light.
    I made whipped cream and mixed fruits to go with it.
    But how do u invert the cake without it falling?
    My cake slide out of the pan while cooling, twice.
    It was un-buttered aluminum tube with non sloping sides.

  • mkim1206 8 Jul, 2013

    While I loved the cake, I think I like it better when I put plain sliced strawberries directly on the cake with sweetened whipped cream or have it without anything. With the marinated strawberries, the cake became too soggy to enjoy the delicate texture of the cake. We had some leftovers and by the next day, the cake was a big mushy mess.

  • 316roxanne 2 Jun, 2013

    I prepared this cake for a large group of friends and everyone asked for seconds - delish! It's now a favorite recipe for family and friends.

  • SallyAFGB 24 May, 2013

    Was easy enough to put together. I took a tip from one of the reviewers and greased/floured my pan. Directives with the recipe did not call for that step. I probably should have followed the recipe -- when I turned pan upside down to cool, the cake slid out of the pan. It looks rather lopsided on the cooling rack, probably will not be as light/ fluffy on the lopsided side! It smells good, have not yet tasted it. It rose well above top of the pan as it baked. Anxious to taste with berries.

  • Chela 19 Jul, 2012

    My 21yr old made this and we loved it so much that she made it again on 4th of July. Added some blueberries to give it a festive look. Delicious!!!

  • mminny 19 Jul, 2012

    Absolutely love this very easy to make cake! I've made it 3 times already. Very similar to an angel food cake. I don't cut layers in the cake - just serve the berries and cream on the side.

  • pattycookie 30 Jun, 2012

    I made this cake for Memorial Day and it was stunningly good! I followed the recipe exactly. My only complaint was that my pan, which belonged to my mother, is really old so the cake stuck to the sides and I didn't get a smooth finish. No matter- it looked beautiful and tasted amazingly. I looked for a new pan and found one on Amazon.com. It has the straight sides. It came from Chefscatalog.com. I'm making this again for Fourth of July.

  • Adrian Early 24 Jun, 2012

    I made this cake with a few alterations . . . I had to use vegetable oil in lieu of safflower oil; and I had to use a bundt pan instead of a tube pan. Note: the magazine photo indicates a tube pan with non-sloping sides was used. I am unable to locate such a pan anywhere! Anyone with leads on a non-sloping tube pan please let me know. Because my family LOVED this cake! The cake was moist and delicious. I will make it often during strawberry season.

  • JBayly 12 Jun, 2012

    I made this on the weekend. It was lovely, but one problem: As soon as I turned it upside down to cool, it swooshed out of the pan and fell out completely. I just let it cool there. It didn't look perfect, but it was okay. And very tasty. It was a regular aluminium pan, not buttered.

  • lindstromgail5 11 Jun, 2012

    This recipe was wonderful - a very flavorful, moist cake - it got a lot of raves at my party. I didn't have cake flour so I did the corn starch substitute, and I didn't have safflower oil so I used canola oil. I didn't grease my pan - I think it might have fallen out while it cooled upside down if I did - but just used a knife to loosen it and it came out beautifully. I'll definitely make this again.

  • Nathan Anderson 4 Jun, 2012

    This is an excellent cake. My cake was moist and delicious. I had family over last night and they finished the whole cake. This is definitely a new family favorite.

  • bakeybeck 4 Jun, 2012

    I totally disagree with the negative reviews! My cake wasn't at all dry, nor flavorless. The only thing I would do differently is to increase the liquid in the strawberries, as the parts of the cake that were saturated with the juices were extra tasty. I might even add some liqueur (grand marnier?) for a little punch. Other than that, this cake is perfect, even without chocolate. And you do NOT need to coat the pan. A sharp paring knife will do the trick and you can still cool it on a bottle.

  • mrthatoo 30 May, 2012

    Made this cake first time for a friend's mother's birthday. Wow! What a show, and everyone loved it. Not too sweet.

  • horton1967 22 May, 2012

    This cake was awesome!! My mother made it for me as my birthday cake. The recipe does not state you need to oil and flour the pan so it does not stick. Most bakers would know that. I want her to make this for me every year as my new birthday cake!!! We ate it for 3 days and it was still good on the 3rd day but should be eaten by then!!

  • KatSiep 22 May, 2012

    I absolutely loved this cake! I followed the recipe exactly and it turned out fantastic! Cake was moist and delicious. I used a convection oven oven, free range organic eggs and all fresh ingredients. So yummy! It's definitely worth a try!

  • leftybaker 21 May, 2012

    I wanted to make this cake because I always make a very similar one. It turned out terrific with rave reviews!
    I used more whipping cream and covered the whole cake, with some whole berries on top to decorate. If you follow
    the recipe exactly it turns out wonderfully. I used vanilla instead of beans,(as suggested). It was my mom's birthday cake and was very showy and delicious.
    I will use this cake recipe from now on instead of the vanilla butter cake I usually do.

  • leftybaker 21 May, 2012

    I wanted to make this cake because I always make a very similar one. It turned out terrific with rave reviews!
    I used more whipping cream and covered the whole cake, with some whole berries on top to decorate. If you follow
    the recipe exactly it turns out wonderfully. I used vanilla instead of beans,(as suggested). It was my mom's birthday cake and was very showy and delicious.
    I will use this cake recipe from now on instead of the vanilla butter cake I usually do.

  • Hoppenrey 19 May, 2012

    I made this cake today. It stuck to the pan even though I have a non-stick pan. I ended up cutting it into cubes and making a beautiful trifle out of it. It tastes wonderful!

  • Shashi 19 May, 2012

    I am confused! Four stars for the recipe from other reviewers, yet the two who took the time to review it are saying the cake is bad. I bought the magazine on the newsstand based on the cover photo and am dying to make it...now, what to do, what to do!!

  • Mimiann 18 May, 2012

    I have to agree with Nate. This cake just isn't worth the time or ingredients. Mine turned out a little dry as well and just didn't taste very good. Disappointing.

  • Nate78526 16 May, 2012

    I made this as it appears , it makes way too much cake for one pan, The cake is Dry and no matter how much I did it was awful. No one wanted a second slice. I ended up having to toss the cake in the trash. Sad to waste the 9 eggs and cake flour on a recipe that is so bad.