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I discovered the small container of edible flowers in the local supermarket and knew that they would be the best decoration for a spring cake.
This chiffon cake has a hint of strawberry puree added for flavor in the cake and in the whipped cream coating as well. This cake is very light and a great accompaniment for a dinner dessert. You can also add a few fresh berries to enhancement the cake.
This cake takes only about 20 minutes to put together and about another 30 minutes for baking. The recipe is enough for a large tube pan.
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Cake
200 grams egg white
70 grams sugar
4 egg yolks
30 grams sugar
90 grams salad oil
60 grams strawberry puree
120 grams flour
1 tablespoon baking powder
- Sift together the flour and baking powder.
- Whip the egg whites and 70 grams sugar with a hand mixer until they get lightly firm.]
- Mix the egg yolks and 30 grams sugar with a hand mixer for three minutes. Then add the salad oil and the puree. Add the salad oil little by little so not to curdle
- Put half of the egg whites into the egg yolk mixture and mix with a spatula. Then add half of the flour mixture and mix using a spatula. Lastly, mix in the remaining flour.
- Pour the batter into the un-buttered pan and remove the air by tapping it lightly on the counter.
- Bake it for 25=30 minutes in a 170 Celsius degrees oven
- After the cake is baked, take it out of the oven and leave it upside down for an hour to cool.
- When the cake is totally cool use a palette knife to remove the cake from the pan.
Fresh Cream Topping
30 grams Strawberry puree
2 grams gelatin sheet
150 cc fresh cream
1 teaspoon Liquor (kirsch)
- Soak the gelatin sheets in cold water until soft then drain the water.
- Heat the strawberry puree in saucepan and then turn off the heat and add the gelatin. Stir until the gelatin is well mixed. Pour into a bowl and cool.
- In another bowl, whip the fresh cream with a large whisk or hand mixer. Mix just until soft peaks form. Add the strawberry puree to the cream and mix together with a spatula.
Putting the Cake Together
- Place the cake on a plate and use a palette knife and spoon to add the cream to the cake and spread it evenly on all sides and the top.
- Put the cake in the refrigerator for at least an hour for the cream topping to become firm before decorating or serving.
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