Vanilla Chiffon Cake with Whipped Cream and Strawberries

Hey everyone, hope you are having an amazing day today. Today, we're going to make a distinctive dish, Vanilla Chiffon Cake with Whipped Cream and Strawberries. One of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

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Just in addition, the time it takes to cook Vanilla Chiffon Cake with Whipped Cream and Strawberries estimated approx 45 mins.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Vanilla Chiffon Cake with Whipped Cream and Strawberries using 22 ingredients and 14 steps. Here is how you cook it.

This is a favorite cake of ours, very light and moist.I usally serve it whole with a whipped cream topping and fresh berries or peaches sweetened on the side. I split the cake in half this time and put a layer of whipped cream and thin layer of sliced strawberries in the middle,

Ingredients and spices that need to be Prepare to make Vanilla Chiffon Cake with Whipped Cream and Strawberries:

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

Instructions to make 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

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