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Strawberry Chiffon Cake
Strawberry Chiffon Cake

Before you jump to Strawberry Chiffon Cake recipe, you may want to read this short interesting healthy tips about Stamina Enhancing Snacks.

Eating healthy foods tends to make all the difference in the way we feel. We have a tendency to feel way less gross after we increase our daily allowance of nutritious foods and decrease our consumption of processed foods. A salad tends to make us feel much better than a piece of pizza (physically in any case). Sometimes it’s hard to find healthy foods for snacks between meals. You can spend hours at the food market searching for the perfect snack foods to make you feel healthy. Here are a few healthy snacks that can be used when you need a fast pick me up.

Have a shot at eating almonds if you do not are afflicted by nut allergies. Almonds provide a multitude of health advantages and are an excellent choice when you need a shot of energy. Almonds are a natural source of B vitamins together with other vitamins and minerals. Tryptophan, an enzyme also found in turkey which induces drowsiness, is available in almonds. However, you may not need a nap after eating almonds. Alternatively they will simply help your muscles and digestive tract relax while also helping you feel less burned out. From time to time eating almonds can also be a mood enhancer!

You do not have to look far to discover a wide selection of healthy snacks that can be easily prepared. Deciding to live a healthy lifestyle can be as uncomplicated as you want it to be.

We hope you got benefit from reading it, now let’s go back to strawberry chiffon cake recipe. You can have strawberry chiffon cake using 7 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Strawberry Chiffon Cake:
  1. Take 250 gr fresh strawberry
  2. Take 7 large egg yolks
  3. You need 70 ml canola oil
  4. Provide 1/2 tsp salt
  5. Provide 140 gr all purpose flour
  6. Take 7 large egg whites
  7. Take 140 gr sugar
Instructions to make Strawberry Chiffon Cake:
  1. Prepare a chiffon cake pan. DO NOT grease the pan. Preheat the oven 340°F.
  2. Puree the strawberries. Combine the strawberry puree with egg yolks, salt and oil in a mixing bowl. Mix in flour until the batter well combined and smooth.
  3. Put the egg whites in a mixing bowl. Check to make sure bowl and beaters are completely clean and dry. (The smallest trace of yolk, water, or fat can prevent the whites from obtaining maximum volume.) Beat egg whites until foamy. Gradually add in sugar (in 3 batches), beating on high speed until frothy and stiff peaks form. you can test by lifting beaters straight up from egg whites. Peaks should remain on top of the egg whites, and when bowl is tilted, mixture should not slide around.
  4. Gently fold (do not beat or stir so the volume is not lost) the meringue (the beaten egg whites) into egg yolk batter in 3-4 batches.
  5. Pour the batter into the pan. Bake for 50 - 60 minutes or until the cake is done. Check with a skewer, when it's done, the skewer will come out dry and clean.
  6. When the cake is done, remove from oven then invert the pan onto table until completely cooled. This is a very important step so the cake will not sink.
  7. Take the cake out of the pan and slice. Serve it as is or with whipped cream or ice cream. Enjoy.

I used our locally grown strawberries from the Cameron Highlands and the taste of this cake is natural and not overly sweet. It is great on its own but you can serve it with more strawberries or a dollop of whipped cream if so desired. Strawberry Chiffon Cake ~ 草莓戚风蛋糕 (adapted from 'here. 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.

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