Easiest Way to Make Speedy Vanilla Chiffon Cake with Whipped Cream and Strawberries

Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, vanilla chiffon cake with whipped cream and strawberries. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Vanilla Chiffon Cake with Whipped Cream and Strawberries is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Vanilla Chiffon Cake with Whipped Cream and Strawberries is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook vanilla chiffon cake with whipped cream and strawberries using 22 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Vanilla Chiffon Cake with Whipped Cream and Strawberries:

1. Take FOR CAKE
2. Get cake flour
3. Take granulated sugar
4. Make ready baking powder
5. Get salt
6. Make ready egg yolks
7. Take water
8. Get oil, vegetable, canola or any flavorless oil
9. Take vanilla extract
10. Get egg whites
11. Make ready cream of tartar
12. Prepare additional granulated sugar for egg whites
13. Make ready FOR WHIPPED CREAM FROSTING AND FILLING
14. Take heavy whipping cream
15. Take confectioners sugar
16. Prepare vanilla extract
17. Get unflavored gelatin
18. Make ready cold water
19. Get FOR STRAWBERRIES
20. Get fresh strawberries
21. Prepare FOR GARNISH
22. Prepare colored sprinkes

Instructions to make Vanilla Chiffon Cake with Whipped Cream and Strawberries:

1. Preheat oven to 325. Have a 10 inch ungreased tube pan ready to fill.
2. Combine in a large bowl, flour, 1 1/4 cups sugar, baking powder and salt, whisk well until light and combined.
3. In another bowl beat until smooth, egg yolks, water, oil, and vanilla. Stir in the flour mixture until smooth.
4. In another large bowl beat on medium speed the egg whites and cream of tarter gradually add beating on high the additional 1/4 cup sugar, Beat until stiff peaks
5. Using a rubber spatula fold egg whites into egg yolk mixture in 3 stages, until blended, do not deflate.
6. Scrape the batter into pan and spread evenly. Bake until top springs back when lightly pressed and a toothpick comes out clean about 55 to 65 minutes.
7. Let cool at least 1 1/2 hours upside down. Slide a slim knife around the cake to detach cake.
8. FOR WHIPPED CREAM
9. In a small heat proof bowl soften gelatin in cold water for 1 minute. Place bowl in a simmering skillet of hot water until clear, just a minute or 2 remove from heat, but do this while whipping cream as you want the gelatin liquid when adding to cream.
10. Whip cream in a chilled bowl until soft peaks add sugar, vanilla and liquid gelatin, beat until stiff peaks. The gelatin will stabalize the cream so it will stay ftesh and fluffy a couple of days.
11. TO ASSEMBLE CAKE
12. Carefully cut cake in half to form two layers. Spreag a layer of whipped cream on bottom layer, top with thin slices of unsweetened strawberries. Put top layer on and frost entire cake with remaining whipped cream.
13. Decorate top with halfed unsweetened berries and sprinkles. There will be extra stawberries, sweeten these with a bit of sugar if desired and serve extra with cake. The reason NOT to sweeten the strawberries for the cake is that they would add to much moisture.
14. Keep cake refrigerated

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