Strawberry chiffon cake

I have to say that after I got this chiffon pan, I want to make chiffon cake all the time, ^^.

As the size of this pan is very cute, it's small and tall (my pan is 12x10 cm.).

Actually, the first time that I used this pan, my chiffon cake turned out flat -*- (I made 3 batches and they were a nightmare). 

First, I didn't know why, and I lost my confidence!!! 

Anyway, the reason why my cake was not rising was simple. Because the new cake pan (esp. the aluminum pan), is smooth, as you know that when baking chiffon you don't need to grease the pan so the cake will be able to stick to the pan. With a smooth pan, even though the cake rises while baking, it will become flat as the cake doesn't have enough strength it's why we have to let it stick to the pan so it won't flatten (and it's the reason why you have to turn it upside down when cooling it).

The solution is easy, all I have to do is scrub the inside of the pan to make it rough ^^.

After that, you can see that my cake turns out fluffy now, haha.

This chiffon cake recipe is simple, but it's good if you have too much egg white in the freezer, as it needs only egg white. As you don't you the egg yolk the color of the cake will become bright so it's good to use this recipe when you need to make a cute lovely cake.

Strawberry chiffon cake

Tall chiffon cake pan (12x 10 cm.)

Cake batter

100 g  ................... Egg whites 

1/8tsp ................... Cream of tartar
47g ....................... Granulated sugar 

47 g ...................... Cake flour

6 g ......................... Strawberry powder

20 g ....................... Milk powder

1/8 tsp ................... Salt

20 g ...................... Oil (I use rice bran oil)
33 g ...................... Milk

Whipped cream
220g ..................... Whipping cream

1/2 tsp .................... Vanilla extract
20 g ....................... Icing sugar 

250 g ..................... Strawberries

Make the cake batter:
Preheat the oven to 180℃

Have ready a tall chiffon cake pan (12x 10 cm.)

Freeze the egg whites for 10 minutes.

Sift the cake flour, strawberry powder, milk powder, and salt into a bowl. Whisk to combine.

Pour the oil into the bowl and whisk to combine.

Pour the milk into the bowl. 

Whisk to combine.

Whisk the egg whites with cream of tartar until foamy.

Add the sugar gradually. 

Whip until soft and glossy peaks form.

Spoon 1/3 of the meringue into the milk mixture.

Whisk to combine.

Fold the rest of the meringue in 2 additions.

Pour the batter into the pan.

Swirl with the tip of a bamboo stick to distribute the air bubbles. 

Tap lightly to remove large air bubbles.

Bake in the 180℃ preheated oven for 28 minutes.

Turn the pan upside down and let the cake cool completely.

Slice the cake into 3 layers.

Put the whipping cream, vanilla extract, and icing sugar into a bowl.

Whip until soft peaks form.

Spread the whipped cream over the cake and place the strawberry over the cream.

Top with another layer of the cake and repeat the process.

Cover the cake with whipped cream.

Decorate with strawberries and refrigerate until the cream is set.

Strawberry chiffon cake