Recipe of Perfect Vanilla Chiffon Cake with Whipped Cream and Strawberries

Vanilla Chiffon Cake with Whipped Cream and Strawberries.

Hey everyone, it is Brad, 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. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Vanilla Chiffon Cake with Whipped Cream and Strawberries is one of the most popular of current trending foods in the world. It's appreciated by millions daily. It is easy, it's quick, it tastes yummy. They are nice and they look fantastic. Vanilla Chiffon Cake with Whipped Cream and Strawberries is something which I've loved my whole life.

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

Steps 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.

So that is going to wrap it up for this special food vanilla chiffon cake with whipped cream and strawberries recipe. Thank you very much for your time. I am sure that you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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