Description
This light and airy pink chiffon cake is as beautiful as it is delicious, with a delicate strawberry or cherry flavor and a fluffy texture.
Ingredients
Units
Scale
- 2 1/2 cups cake flour
- 1 1/2 cups sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 6 egg yolks
- 3/4 cup strawberry puree
- 1 tsp vanilla extract
- 6 egg whites
- 1/4 tsp cream of tartar
For the Frosting:
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1/2 cup strawberry puree
Instructions
- Preheat oven to 325°F (165°C) and grease cake pans.
- In a bowl, whisk flour, sugar, baking powder, and salt.
- Add oil, egg yolks, strawberry puree, and vanilla. Mix well.
- In another bowl, beat egg whites and cream of tartar until stiff peaks form.
- Gently fold the egg whites into the batter.
- Pour into pans and bake for 25-30 minutes.
- For the frosting, whip heavy cream, powdered sugar, and strawberry puree until fluffy.
- Frost the cooled cake and enjoy!
Notes
Garnish with fresh strawberries for extra beauty.
