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STRAWBERRY VANILLA CHIFFON CAKE w/ Whipped Cream Frosting [Chantilly Cream]

Strawberry vanilla chiffon cake that's super soft, light, and goes perfectly with the NOT TOO sweet filling and whipped cream frosting.
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Prep Time 15 minutes
Cook Time 45 minutes
Course Dessert
Servings 8 slices

Equipment

  • 1 8 inch round 3 inch tall cake pan w/ removable bottom

Ingredients
  

FOR THE CAKE

For the egg yolk batter

  • 140 grams cake flour about 1 cup [I like to use Korean brand soft/cake flour or you can use either King Arthur or Swans Down]
  • 7 grams baking powder (1 1/2 tsp)
  • 1.5 grams salt (1/4 tsp) (I like to use Himalayan salt)
  • 60 grams egg yolks (3 whole egg yolks)
  • 50 grams sugar (1/4 cup)
  • 72 grams vegetable oil (1/3 cup)
  • 125 ml whole milk (1/2 cup)
  • 3 grams vanilla bean paste or pure vanilla extract (1 tsp)

For the whipped egg whites

  • 144 grams egg whites (5 egg whites)
  • 1 gram cream of tartar (1/4 tsp)
  • 50 grams sugar (1/4 cups)

FOR THE STRAWBERRY FILLING

  • 230 grams strawberry (pulsed)
  • 50 grams sugar (1/4 cup)
  • 16 grams lemon juice (1 Tbsp)
  • 9 grams cornstarch (1 Tbsp)
  • 230 grams fresh chopped strawberries

FOR THE WHIPPED CREAM FROSTING

  • 683 grams heavy whipping cream ( I like to use Dairygold 40% milkfat)
  • 168 grams mascarpone
  • 84 grams powder sugar (sifted)
  • 12 grams pure vanilla extract
  • 18 grams Kirsch (optional if you can't find it but I recommend)
  • 1.5 grams salt (I like to use Himalayan salt)

Instructions
 

Mixing and baking the cake

  • Preheat oven to 325'F or 162'C
  • In a bowl, sift all the dry then add in all the egg yolks, 50g sugar, vegetable oil, whole milk and vanilla paste or extract. Whisk well until there are no lumps. Set aside
  • In a separate bowl or mixer bowl (if using KitchenAid), add in the egg white and cream of tartar. Whisk on level 4 for about 2 minutes until you see foams forming or soft peak stage, then bump the speed up to 6 while adding 50grams of sugar slowly until you have just reached stiff peaks. DO NOT OVERWHIP or else your cake will rise very big and then deflate a lot as it cools. Then pour the egg whites into the yolk batter. With a spatula, fold the whites gently in with the yolks until it has fully combine.
  • Transfer the batter onto a an UNGREASED 8 inch non-stick removable bottom round cake pan. Tap about 10 times on your work surface to release air pockets. Then transfer to the oven.
  • Bake for 45 minutes to 50 minutes until the center is fully cooked. Mine took exactly 45 minutes. Take it out and let it cool upside down before releasing the cake from the edges of the pan.

For the strawberry filling

  • In a food processor add in 230g strawberry. Puree with some texture. Then transfer to a good nonstick pan and add in the sugar, lemon juice, and cornstarch. Turn on the heat to medium and cook while stirring constantly until the filling has thicken and becomes translucent. Transfer the filling to a clean bowl and place plastic wrap touching the top and put it in the fridge to cool before using. Once cooled, add in 230g of freshly chopped strawberries. Mix well and it's ready to use.

For the whipped cream frosting

  • In a mixing bowl, add in the mascarpone, powder sugar, vanilla, salt, and krisch. With a whisk attachment, whisk until you see no lumps. Then add in the heavy whipping cream and whip until you just reached medium stiff peaks. DO NOT OVER MIX since it will too stiff to work with. Divide the frosting into two piping bags [one bag with a 789 piping tip and the other with a 824 tip]

LAYERING/FROSTING

  • Cut the cake into 3 equal pieces with a serrated knife. You can trim a little bit of the top if it has a dome like shape so you can work with more of a flat surface cake.
  • Place a slightly wet paper towel (this helps stabilize your cake board) onto your cake turner along with a 9 or 10 inch round cake board. Then place 1 layer of cake on it. With the 824 tip, pipe the cream around the border of the cake. Then add in half the strawberry filling and spread evenly w/ an offset spatula. Place the second layer of cake on top & repeat again with the frosting on the border of the cake. Then add in the rest of strawberry filling and spread evenly. Then place the last layer of cake on top (I like to use the bottom layer of the cake as the top since it's flatter). With the 789 tip, pipe the cream on the sides and on top of the cake. With a bench scrapper, smooth out the sides at a slight angle until it has reached your desire look. With an offset spatula, smooth and level the cream on the top of the cake
  • Finish making rosettes with the 824 tip on the top of the cake and decorate with more fresh fruit and fresh flowers if you like. Decorating is all up to you now. Finish with a cake topper or a written note on it.
  • Enjoy it fresh or be like me, I like to wrap it, put in the fridge and eat it the next day since it does get softer as the cake is able to absorb some of the moisture from the filling and cream.

Notes

BEST TO USE A KITCHEN SCALE FOR MORE ACCURACY & CONSISTENT CAKES 
Keyword cake, chantilly cream, chiffon cake, not too sweet cake, sponge cake, strawberry cake, strawberry vanilla chiffon cake, whipped cream frosting
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