Strawberry Chiffon Cake
Prep time
Cook time
Total time
Preheat oven to 325° F
Here I am using 7" cake pans but you can divide the batter equally in half for 2-8" pans (or 9" pans would be fine too)
Just be sure to adjust the baking time- will take closer to 25 or 30 minutes
Serves: 4-7" Layers or 1 12 cup capacity tube pan
  • Cake Flour1 Cup (120g)
  • Granulated Sugar ½ cup +2 Tablespoons (125g)
  • + Granulated Sugar 2 Tablespoons (25g)
  • Baking Powder 1 teaspoon (5g)
  • Salt ¼ teaspoon
  • Vegetable Oil ¼ cup (60ml)
  • Egg Yolks Large 4 (72g)
  • Egg Whites Large 6 (180g)
  • Cream of Tartar ¼ teaspoon
  • Vanilla Extract 1 teaspoon
  • Strawberry Puree ⅓ cup
  1. In a large mixing bowl combine the flour, salt, baking powder and whisk to incorporate evenly..
  2. Combine the oil, egg yolks, the first measure of sugar (½ cup + 2 tablespoons) and the vanilla extract and strawberry puree and whisk smooth.
  3. Add that egg yolk and oil mixture to the dry ingredients and whisk vigorously to combine well to a smooth batter.
  4. In a mixer bowl with the whip attachment, whip the egg whites and cream of tartar on high speed until frothy. Once it starts to gain volume and strength (it will get whiter and thicker) add in the remaining 2 Tablespoons of sugar very slowly and continue whipping to medium peaks.
  5. Fold ⅓ of the meringue into the batter to lighten, then fold in the remaining meringue gently.
  6. Pour into UN- greased but parchment paper lined cake pans (or un-greased tube pan) and bake in preheated 325°F oven for approximately 35 minutes or when toothpick inserted comes out with moist crumbs
  7. Cool to warm and then remove from pans to cool the rest of the way
Cake layers can be stored in the freezer (wrapped well) for up to 1 month
Recipe by Gretchen's Bakery at