It is probably one of my favorite cake recipes because of it's very fluffy texture, and melt-in-the-mouthiness!
Chiffon cake is known for it's use of many eggs and using no butter. Its lovely by itself and with a whipped cream and strawberry filling which doesn't make it as dry, and it is very easy to make. This is a tasty cake, providing you like strawberries!
Step 1: The Ingredients and your Oven Temp
For the cake:
1 1/3 cup plain flour
2 tsp baking powder
1/2 tsp salt
7 eggs (5 separated, 2 whole)
1 1/2 cups sugar
1/2 cup vegetable oil
3 tbsp water
1 1/2 tsp strawberry flavoring or 2 tsp strawberry paste
1/4 tsp pink food colouring paste (forget about this if you are using coloured strawberry paste. And if you want to have a lighter colour just try to "experiment")
1 tsp vanilla extract
1/4 tsp cream of tar tar
For the filing: (optional)
1 1/4 cups of whipping cream
1- 2 cups of chopped strawberries
1/4 - 1/2 cup icing sugar/ powdered sugar
Preheat your oven to 325 F (165C)
Step 2: Making the cake batter
Then you will need to sieve your flour, baking powder and salt.
Place egg yolks and whole eggs in a large mixing bowl and beat on medium high speed until lightened in color, about 3 mins.
With the mixer still running, add in 1 cup of sugar (you will use the rest later) in a slow, steady stream and continue to beat until the mixture is light and increased in volume, about 5mins longer.
With the mixer still running, slowly pour in the oil and continue to beat for 1 min longer.
With the mixer on low speed, add in 1/3 of the flour mixture, then 1 tbsp water. Repeat with the remaining flour & water. Then add the strawberry flavoring/paste, vanilla extract and food colouring.