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The ingredients needed to cook Vanilla Chiffon Cake with Whipped Cream and Strawberries:
- Prepare of FOR CAKE.
- You need of cake flour.
- Prepare of granulated sugar.
- Use of baking powder.
- Use of salt.
- Get of egg yolks.
- Prepare of water.
- Provide of oil, vegetable, canola or any flavorless oil.
- Prepare of vanilla extract.
- Get of egg whites.
- Get of cream of tartar.
- Use of additional granulated sugar for egg whites.
- Use of FOR WHIPPED CREAM FROSTING AND FILLING.
- Take of heavy whipping cream.
- Use of confectioners sugar.
- You need of vanilla extract.
- Get of unflavored gelatin.
- Use of cold water.
- You need of FOR STRAWBERRIES.
- You need of fresh strawberries.
- Take of FOR GARNISH.
- Take of colored sprinkes.
Instructions to make Vanilla Chiffon Cake with Whipped Cream and Strawberries:
- Preheat oven to 325. Have a 10 inch ungreased tube pan ready to fill..
- Combine in a large bowl, flour, 1 1/4 cups sugar, baking powder and salt, whisk well until light and combined..
- In another bowl beat until smooth, egg yolks, water, oil, and vanilla. Stir in the flour mixture until smooth..
- 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.
- Using a rubber spatula fold egg whites into egg yolk mixture in 3 stages, until blended, do not deflate..
- 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..
- Let cool at least 1 1/2 hours upside down. Slide a slim knife around the cake to detach cake..
- FOR WHIPPED CREAM.
- 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..
- 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..
- TO ASSEMBLE CAKE.
- 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..
- 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..
- Keep cake refrigerated.
Whipped cream and strawberries are sandwiched in-between layers of sponge cake in this sweet and simple Spread half the whipped cream frosting over the bottom layer and scatter the sliced strawberries over the top. Chocolate Stout Cake with Bailey's Buttercream. Few cakes are as light as chiffon, a sponge cake as billowy and soft as its name suggests. It's similar to angel food, but with the added richness of yolk and a splash of oil. Whether baked in layers or a traditional tube pan, chiffon is best served fresh, with plenty of berries and cream.
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