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Before you jump to Strawberry Chiffon Cake recipe, you may want to read this short interesting healthy tips about Methods To Live Green And Conserve Money In The Kitchen.
Remember when the only men and women who cared about the ecosystem were tree huggers as well as hippies? That's a thing of the past now, with everybody being aware of the problems besetting the planet and the shared obligation we have for turning things around. The experts are agreed that we are unable to adjust things for the better without everyone's active contribution. Each and every family must start creating changes that are environmentally friendly and they must do this soon. The cooking area is a good place to begin saving energy by going more green.
A lot of electricity is wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. In case you can get a new one, they use about 60% less than the old ones that are more than ten years old. The correct temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use much less electricity. One more way to save electricity is to keep the condenser clean, due to the fact that the motor won't have to run as often.
As you can see, there are plenty of little items that you can do to save energy, and also save money, in the kitchen alone. It is reasonably easy to live green, after all. It's about being practical, usually.
We hope you got benefit from reading it, now let's go back to strawberry chiffon cake recipe. You can cook strawberry chiffon cake using 7 ingredients and 7 steps. Here is how you do it.
The ingredients needed to prepare Strawberry Chiffon Cake:
- Provide 250 gr of fresh strawberry.
- Prepare 7 of large egg yolks.
- Use 70 ml of canola oil.
- You need 1/2 tsp of salt.
- Take 140 gr of all purpose flour.
- You need 7 of large egg whites.
- Take 140 gr of sugar.
Instructions to make Strawberry Chiffon Cake:
- Prepare a chiffon cake pan. DO NOT grease the pan. Preheat the oven 340°F..
- Puree the strawberries. Combine the strawberry puree with egg yolks, salt and oil in a mixing bowl. Mix in flour until the batter well combined and smooth..
- Put the egg whites in a mixing bowl. Check to make sure bowl and beaters are completely clean and dry. (The smallest trace of yolk, water, or fat can prevent the whites from obtaining maximum volume.) Beat egg whites until foamy. Gradually add in sugar (in 3 batches), beating on high speed until frothy and stiff peaks form. you can test by lifting beaters straight up from egg whites. Peaks should remain on top of the egg whites, and when bowl is tilted, mixture should not slide around..
- Gently fold (do not beat or stir so the volume is not lost) the meringue (the beaten egg whites) into egg yolk batter in 3-4 batches..
- Pour the batter into the pan. Bake for 50 - 60 minutes or until the cake is done. Check with a skewer, when it's done, the skewer will come out dry and clean..
- When the cake is done, remove from oven then invert the pan onto table until completely cooled. This is a very important step so the cake will not sink..
- Take the cake out of the pan and slice. Serve it as is or with whipped cream or ice cream. Enjoy..
I used our locally grown strawberries from the Cameron Highlands and the taste of this cake is natural and not overly sweet. It is great on its own but you can serve it with more strawberries or a dollop of whipped cream if so desired. Strawberry Chiffon Cake ~ �莓戚风蛋糕 (adapted from 'here. Chiffon cake is known for it's use of many eggs and using no butter. Its lovely by itself and with a whipped cream and strawberry filling which doesn't make it as dry, and it is very easy to make.
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