The Sauce: Baby Pink Icing – Powder puff pink icing made with confectioner’s sugar and milk, it a delicate and drizzly finish for this three tiered chiffon cake with fresh berries and cream. Perfect for a Valentines dessert extravaganza.
‘Great Sauces Transform Good Food into Gourmet’ ;
Mom’s angel food cake pan find
Take a diversion from Valentine cookies and wow your sweetheart with this three-layer chiffon cake. It’s the perfect marriage of the lofty angel food cake and dense pound cake. A stunning dessert layered with strawberries and fresh whipped cream, it’s topped with a baby pink icing and dusting of confectioner’s sugar.
It’s the meringue folded into the batter that makes it light enough to raise to the top of the 4 1/2-inch pan and easily slices into 3 layers. It’s the egg yolks that make it rich and moist since it doesn’t call for any butter.
Fresh strawberries are available all year round. I love to serve them for Valentines because their shape and color reminds me of hearts. Enjoy a chiffon cake layered with strawberries and cream with your special valentine.
Too far away to share my cake with mom, I’m thinking about her because she found this square angel food cake pan at a second hand sale. She passed it along to me hoping I’d make something special for my recipe website. Happy Valentines Day mom, I love you.
Recipe: Strawberry Chiffon Cake
Prep Time: 40 Min | Inactive Time: 3 Hours | Cook Time: 80 Min | Yield: 12 Servings | Level: Moderate
- 2 1/4 cups cake flour
- 2 1/4 cups granulated sugar, divided
- 2 1/2 tsp baking powder
- 3/4 tsp salt plus dash, divided
- 1 cup whole milk plus 2 Tbsp, divided
- 1/2 cup canola oil
- 2 tsp vanilla
- 8 eggs
- 1/2 tsp cream of tarter
- 2 lbs strawberries
- 1 Tbsp fresh lemon juice
- 2 cups heavy cream, divided
- 1 1/4 cup powdered sugar plus more for dusting, divided
- pink food coloring
Special Equipment – 9 1/2” round by 4 1/2” high angel food cake pan
1 Preheat oven to 325 degrees. Prepare to cool the cake upside down on a bottle or use the pan-feet if attached.
2 Whisk the flour, 1 1/2 cups granulated sugar, baking powder and 3/4 teaspoon salt in a large bowl.
3 In a medium bowl combine 1 cup milk, oil, vanilla and 1 whole egg.
4 Separate 7 eggs letting the whites drop into the bowl of a stand or hand mixer and placing the yolks in the bowl with the milk mixture. Whisk in the yolks.
5 Whip the meringue by beating the egg whites and cream of tartar on high until soft peaks form. Slowly add 1/4 cup granulated sugar beating until stiff peaks form, about 2-3 minutes.
6 Whisk the milk mixture into the dry ingredients until smooth. Whisk 1/3 of the meringue into the batter until smooth.
Fold in the balance of the meringue with a rubber spatula or wooden spoon.
7 Pour the batter into an ungreased angle food cake pan. Bake at 325 degrees for 70-80 minutes or until top springs back.
8 Meanwhile, saving 5-6 berries for garnishing, macerate the strawberries. Hull them then cut in halves or quarters depending on size. Combine them with remaining 1/2 cup granulated sugar, lemon juice and salt. Let stand for 1 hour stirring occasionally.
9 For the icing, combine 1 cup powdered sugar with the remaining 2 tablespoons of milk until smooth. Add a drop of pink food coloring, just enough to make it baby pink. Icing should be liquid enough to drizzle. Add more milk as needed.
10 When the cake is done, turn it upside down over a bottle or on the pan-feet
until cool, about 2 hours.
until cool, about 2 hours.
11 Just before assembling, whip the cream with 1/4 cup powdered sugar to medium peaks.
12 To assemble, run a knife around the edges of the tube and the sides of the pan to release the cake. Slice it into three layers using a serrated knife.
13 Place the bottom layer on a cake plate, spread half of the strawberries and drizzle with juice. Spread half of the whipped cream over the berries. Place the middle layer on the cream and repeat the strawberry and cream layers. Top with last layer of cake. Drizzle icing over the top allowing it to drip over the sides. Dusting with remaining 2 tablespoons powdered sugar. Refrigerate for 1 hour to set.
The egg mixture is slightly more than 2 cups. Rather than a bowl, use a 2 or 4 cup measurer to measure and mix ingredients.
Contrary to baking conventions, don’t grease the angel food cake pan. If the angle food cake pan doesn’t come apart, line the bottom with parchment.
This cake raises high enough that the pan feet may not elevate the cake high off the counter while cooling upside down. Find a bottle with a neck narrow enough to fit in the center tube. Vinegar bottles often have long narrow necks that may be small enough.
This chiffon cake could be left whole and cut in wedges. Top each piece with whipped cream, berries and berry juice.
- Exchange strawberries for raspberries.
Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: February 13, 2013