Strawberry and Cream Chiffon Cake

Ingredients

strawberry chiffon

• 225g cake flour
• 1 tbsp baking powder
• 1/4 tsp bicarb soda
• 1/2 tsp salt
• 250g caster sugar
• 200g strawberries
• 30 ml Chambord, or liqueur of your choice
• 125 ml canola oil
• 1 vanilla bean, seeds scraped or 1 tsp vanilla paste
• 6 eggs, separated
• 1 extra egg white
• 1/2 tsp cream of tartar (not essential, but will stabilise the egg whites)
• 50g caster sugar
• strawberries to decorate, fandom foliage optional

vanilla mascarpone frosting

• 200g soft cream cheese
• 250g mascarpone
• 1 vanilla bean, seeds scraped or 1 tsp vanilla paste
• 150g icing sugar
• 100ml thickened cream

Instructions

1. Preheat the oven to 170 degrees Celsius.
2. Remove the leaves from the strawberries and blitz them in a food processor or blender until smooth, then strain into a measuring jug; you’ll need 150ml; any leftovers may be served with the cake (you can mash the berries by hand with a fork, just add a little lemon juice to help the process along)
3. Combine the cake flour, baking powder, bicarbonate of soda, and salt in a mixing bowl. If you have a stand mixer, sift the flour into the bowl and mix in the 250g caster sugar using the paddle attachment.
4. Make a well in the center of the flour mixture, and pour in the milk. Combine the strawberry purée, Chambord, egg yolks, oil, and vanilla extract in a large mixing bowl and whisk until smooth.
5. Whisk the 7 egg whites until frothy, then add the cream of tartar and blend until soft peaks form. Gradually add the remaining 50g caster sugar, mixing until firm peaks form and the sugar has dissolved.
6. In three steps, fold the egg whites into the batter.
7. Bake for 55-60 minutes in an ungreased, unlined angel food cake tin; check after 55 minutes to see whether the cake springs back when lightly touched; if not, bake for another 5 minutes.
8. Remove the cake from the oven and place it on a cooling rack to cool; If your tin doesn’t have “feet,” rest it on top of a bottle and guide the bottle’s neck through the pan’s center tube.
9. To release the cake, run a sharp knife around the inside and tube sections of the cake tin, then remove the cake, leaving it sitting on the centre section of the tin; the next step is tricky: slide a strong thread, I used dental floss, between the base of the cake and the tin, then slide the string all the way around the cake, crossing each end around the tube. Invert the cake onto a turntable, if available, or your serving dish, and chill for about 15 minutes.

to frost the cake

1. The crumb coat is the first frosting stage, which employs a very thin layer of frosting to adhere any stray crumbs to the cake.
2. Use an offset pallet knife to spread a layer of buttercream over your cake, starting at the top and working your way down the sides and into the hole through the center of your cake; gently scrape back most of the frosting with the edge of your pallet knife or a cake scraper, leaving a super thin crumb filled layer behind.
3. Refrigerate the cake for at least 15 minutes to allow the crumb coat to harden.
4. Cover your cake with a final thicker layer of frosting using the offset pallet knife and chill for at least 15 minutes to firm up the icing and prevent the strawberries from falling off the cake!
5. Strawberries, flowers, and herbs can be used to embellish.
6. Slice the cake into large slabs with a serrated knife and enjoy. 
7. The cake will stay in the fridge for 3 days if covered.

vanilla mascarpone frosting

1. In a stand mixer fitted with the paddle attachment, beat the soft cream cheese and vanilla until smooth.
2. Sift the icing sugar over the cream cheese and beat on low to medium speed until completely blended.
3. Add the mascarpone and beat on medium speed until smooth. Use right away or keep in an airtight container in the fridge for up to 3 days.

Source: Simmer & Boyle

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