Strawberry cakes had always been my favorite. But it wasn’t until I watched KBS World’s Return of Superman did my fascination to make one from scratch started. I’m honestly impressed with the way Choo Sunghoon (Sarang’s dad) would make freshly handmade whipping cream. The outcome is a luscious cake topped with fresh strawberries that’s really to die for.
Strawberry chiffon cakes are usually expensive when bought at specialty stores, and most of the time, it doesn’t really suit my taste. It’s either too sweet or the cake is too dense. The last time I was satisfied with a strawberry cake was in Japan when my friend and I had a coffee break at Starbucks in Ueno, Tokyo which is near Tokyo National Museum. I was so enamored with the taste that I vowed to make one for myself if I cannot find one that would replicate the taste of THAT heavenly piece of cake.
Good thing though, that with my mom enrolling in a cooking school, she finally taught me the basics of making a chiffon cake. Along the way, I tweaked the basic recipe she gave me to make this version a little healthier and very light to the palate. I used bittersweet chocolates though you can use whatever kind of chocolate you’d like to have.
Some tips for a fabulous, snowy version: store all the all-purpose cream inside the fridge overnight together with the mixing bowls and the paddle attachment of your electric mixer. Make sure its very, very cold before you start whipping to achieve that creamy effect. You can also bake the chiffon cake the night before so that all you have to do is to assemble the cake the next day. I’m not an MMA fighter like Sunghoon, so I resorted to utilizing an electric mixer instead of using my hands and to whip the cream. It’s faster but no one’s gonna stop you if you want the traditional way of whipping the cream using a wire whisk.
Use large sized eggs for the recipe. And when separating the egg whites from the yolks, make sure you dump the whites in a large mixing bowl. More space for beating/whipping the better.
For the pan, I used these little round chiffon pans (approximately 120 cms or 4 ½ inch) that I bought at Japan Home. For smaller versions, you can make a cupcake version of these instead.
So here’s how I did it on my own:
4 eggs separated
1 cup cake flour sifted with
2 teaspoons baking powder
1/3 cup canola oil (or any vegetable oil except olive oil)
1 teaspoon vanilla extract (clear)
1 cup granulated sugar, divided
pinch of cream of tartar
1 pack of strawberries
- Preheat oven to 325 degrees C. Grease the chiffon pan with a baking sheet.
- Separate the egg whites from the egg yolks, set aside;
- In one bowl whisk together egg yolks with half cup sugar; slowly put in the sifted cake flour mixed with baking powder; then slowly pour in the oil; set aside,
- Make the meringue: using an electric mixer with a whip paddle, start beating the egg whites; put a pinch of cream of tartar while beating; when it starts to foam, gradually add the remaining sugar; beat until stiff peaks form.
- Put a dollop of the meringue on the egg yolk mixture, then cut and fold. When everything is incorporated, fold the egg yolk mixture to the meringue then proceed again with the cut and fold technique until everything comes together neatly. Be careful not to overmix.
- Transfer batter in the tube/chiffon pan. Slightly tap the pan to remove the bubbles.
- Bake in the heated oven for about 45 minutes to 1 hour. Remove from the pan by sliding a paring a knife at the edge. Let cool.
Now for the chocolate filling, you would need
1 cup all-purpose cream (approximately 250 ml)
1 cup bittersweet chocolates
1 tablespoon of butter
1 teaspoon vanilla extract
- In a saucepan, heat the all-purpose cream. Remove at once when the edges start to boil. Then pour the cream over the chocolates. Let it steep for about 2 minutes.
- With an electric hand mixer whip the cream together with butter and vanilla extract until medium peaks form. Put in a piping bag then store in the fridge.
For the snowy cream:
1 pack of all-purpose cream
¼ cup granulated sugar or confectioner’s sugar
pinch of salt
- Beat cream using electric hand mixer; gradually add the sugar, sprinkling while beating the cream; add salt.
- Beat until peaks form. Store in fridge.
Assemble the cake:
- Slice thinly/hull/halve some of the strawberries; leave some for decoration.
- Cut the cake in the middle lengthways using a paring knife. Set aside the topmost part.
- Pump some chocolate cream in the middle and then put the sliced strawberries.
4. Put back the sliced top of the chiffon cake. Then using a spatula, spread and cover the cake with the whipped cream. Top with strawberries and serve.
Perfect for Christmas…Enjoy! 🙂