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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:
  • Total Time:
  • Servings: 12
chiffon cake

Photography: Marcus Nilsson

Source: Martha Stewart Living, June 2012


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


  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. 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.

  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. 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.

Reviews Add a comment

  • cakengiftsini
    2 JUN, 2017
    What a lovely cake this is!!! Really it can be the best gift for my friend at her birthday, which is coming soon it means 21 june. I saw such cakes on other site :
  • 1798672DW
    1 JAN, 2017
    I made this cake today and although it was my first time it came out good and delicious.
  • lyf.jennifer
    8 JUL, 2016
    The recipe is amazing! It's awesome in my first try with Pandan flavour and the taste is just wonderful. I had made this for my family and they simply love it. Thank you ^ ^
  • Beatrix K
    5 JUL, 2015
    Wonderful! I used canola oil, halved the recipe and baked in two 6 in square pans. Light and moist. I used superfine sugar and sifted all dry ingredients. Beat egg whites enough but not too much and don't over bake. I lightly greased only the bottom of the pans. Cool completely upside down. Sweet, light, moist and airy.
  • 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!!!