Easy preparing recipe Vanilla Chiffon Cake with Whipped Cream and Strawberries with 22 ingredients and 14 stages of easy cooking, which is delicious perfect.
Without fail making ultimate Vanilla Chiffon Cake with Whipped Cream and Strawberries easy, tasty, practical.
Good Afternoon my mother, at this time you can make recipe Vanilla Chiffon Cake with Whipped Cream and Strawberries with 22 ingredients and 14 steps. Below this is how to make it, please observe carefully.
In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 22 ingredients and 14 stages of easy cooking Vanilla Chiffon Cake with Whipped Cream and Strawberries.
Ingredients all Vanilla Chiffon Cake with Whipped Cream and Strawberries
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Prepare 1 : FOR CAKE.
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Needed 2 1/4 cup : cake flour.
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Prepare 1 1/4 cup : granulated sugar.
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Prepare 1 tbsp : baking powder.
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Prepare 1/2 tsp : salt.
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Prepare 5 large : egg yolks.
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Needed 3/4 cup : water.
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Prepare 1/2 cup : oil, vegetable, canola or any flavorless oil.
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Needed 1 tsp : vanilla extract.
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Needed 8 large : egg whites.
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Prepare 1/2 tsp : cream of tartar.
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Needed 1/4 cup : additional granulated sugar for egg whites.
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Prepare 1 : FOR WHIPPED CREAM FROSTING AND FILLING.
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Needed 1 1/2 cup : heavy whipping cream.
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Needed 1/4 cup : confectioners sugar.
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Needed 1 tsp : vanilla extract.
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Prepare 1 tsp : unflavored gelatin.
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Prepare 1 tbsp : cold water.
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Needed 1 : FOR STRAWBERRIES.
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Needed 1 pints : fresh strawberries.
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Prepare 1 : FOR GARNISH.
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Needed 1/4 cup : colored sprinkes.
If all ingredients Vanilla Chiffon Cake with Whipped Cream and Strawberries it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.
Process Cooking Vanilla Chiffon Cake with Whipped Cream and Strawberries
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Preheat oven to 325. Have a 10 inch ungreased tube pan ready to fill..
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Combine in a large bowl, flour, 1 1/4 cups sugar, baking powder and salt, whisk well until light and combined..
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In another bowl beat until smooth, egg yolks, water, oil, and vanilla. Stir in the flour mixture until smooth..
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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.
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Using a rubber spatula fold egg whites into egg yolk mixture in 3 stages, until blended, do not deflate..
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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..
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Let cool at least 1 1/2 hours upside down. Slide a slim knife around the cake to detach cake..
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FOR WHIPPED CREAM.
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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..
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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..
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TO ASSEMBLE CAKE.
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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..
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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..
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Keep cake refrigerated.
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