Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, vanilla chiffon cake with whipped cream and strawberries. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Vanilla Chiffon Cake with Whipped Cream and Strawberries is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. Vanilla Chiffon Cake with Whipped Cream and Strawberries is something that I have loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can cook vanilla chiffon cake with whipped cream and strawberries using 22 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Vanilla Chiffon Cake with Whipped Cream and Strawberries:

1. Take 1 FOR CAKE
2. Prepare 2 1/4 cup cake flour
3. Take 1 1/4 cup granulated sugar
4. Take 1 tbsp baking powder
5. Prepare 1/2 tsp salt
6. Take 5 large egg yolks
7. Get 3/4 cup water
8. Take 1/2 cup oil, vegetable, canola or any flavorless oil
9. Get 1 tsp vanilla extract
10. Get 8 large egg whites
11. Take 1/2 tsp cream of tartar
12. Take 1/4 cup additional granulated sugar for egg whites
13. Make ready 1 FOR WHIPPED CREAM FROSTING AND FILLING
14. Get 1 1/2 cup heavy whipping cream
15. Prepare 1/4 cup confectioners sugar
16. Make ready 1 tsp vanilla extract
17. Make ready 1 tsp unflavored gelatin
18. Get 1 tbsp cold water
19. Make ready 1 FOR STRAWBERRIES
20. Take 1 pints fresh strawberries
21. Prepare 1 FOR GARNISH
22. Get 1/4 cup colored sprinkes

Steps to make Vanilla Chiffon Cake with Whipped Cream and Strawberries:

1. Preheat oven to 325. Have a 10 inch ungreased tube pan ready to fill.
2. Combine in a large bowl, flour, 1 1/4 cups sugar, baking powder and salt, whisk well until light and combined.
3. In another bowl beat until smooth, egg yolks, water, oil, and vanilla. Stir in the flour mixture until smooth.
4. 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
5. Using a rubber spatula fold egg whites into egg yolk mixture in 3 stages, until blended, do not deflate.
6. 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.
7. Let cool at least 1 1/2 hours upside down. Slide a slim knife around the cake to detach cake.
8. FOR WHIPPED CREAM
9. 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.
10. 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.
11. TO ASSEMBLE CAKE
12. 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.
13. 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.
14. Keep cake refrigerated

So that’s going to wrap it up with this special food vanilla chiffon cake with whipped cream and strawberries recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!