Home > Cakes > 100% Natural Strawberry Chiffon Cake

100% Natural Strawberry Chiffon Cake

I used natural pureed strawberries for this chiffon cake, and i feel really good about that.

It’s baked in my own little kitchen, away from the world of synthesized and unnatural food ingredients.

Just for this once.

Maybe this cake felt the love coming from all that goodness decided to stand tall with pride.

It’s quite an improvement from its stouter, denser predecessor.

I was beaming with pride when it didn’t sink, well, not that much anyway, when it was removed from the oven.

I had to remind myself, it is just cake, not exactly rocket science and promptly instructed my elevated spirit to come back down.

Tomorrow, i will rejoin the world in its commercialized, preserved, chemical-ful food circulation, cause i am realistic, and i am painfully aware of the impossibility, and the financial burden of using organic, natural products all the time.

So until i start my own farm or strike the lottery, i will still gladly eat SPAM off its can.

Recipe adapted from bakingbites:

Strawberry Chiffon Cake
2 1/4 cups sifted cake flour
1 1/2 cups sugar, divided
1 tbsp baking powder
1/4 teaspoon salt
3/4 cup pureed fresh strawberries (about 1 heaping cup berries)
7 tbsp vegetable oil
1 1/2 teaspoons vanilla extract
7 large egg yolks
7 large egg whites, at room temperature

Preheat the oven to 325F. Take out a 10-inch tube pan, but do not grease it.
In a very large bowl, whisk together the flour, 1 1/4 cups sugar (reserving 1/4 cup), baking powder and salt.
In a medium bowl, whisk together the strawberry puree, vegetable oil, vanilla and egg yolks until well combined, then pour into the dry ingredients and whisk until just smooth and no streaks of dry ingredients remain.
In another large bowl, using an electric mixer, beat the egg whites to stiff peaks, gradually adding in the remaining 1/4 cup of sugar as you go.
Once the egg whites have reached stiff peaks (better to be a bit softer than to overbeat them), gently whisk 1/4 of the egg whites into the strawberry batter to lighten it. Gently, working in two or three additions, fold the remaining beaten whites into the strawberry batter, folding until no streaks of egg white foam remain visible and the batter is a uniform color. Be sure to scrape the sides and bottom of the bowl well.
Pour into the ungreased tube pan and bake for 50-60 minutes, until the top of the cake springs back when gently touched and a toothpick inserted into the center comes out clean.
Invert cake over a bottle (or onto a wire rack if your pan has “feet” to hold it up) and let cool completely. Once cooled, run a knife around the edges and turn cake out onto a serving platter. Store in an airtight container.

Serve plain or with whipped cream and fresh strawberries.

Makes 1 cake; Serves 12-14



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