One of the most asked questions I get is in regards to my Vanilla Sponge Cake recipe is, “can I add strawberry puree and make it a strawberry sponge cake?”
Well……….I would prefer you did not.
How about we just make a totally different recipe altogether?
You see, fruit purees added to a cake recipe like a sponge, which is already a fragile balance of foamed eggs and lower in fat ~ can actually make the cake a bit dense and rubbery (and I have also gotten many of those comments as well! “Hey! My cake is dense and rubbery!” Woops!)
Chiffon Cakes are delicate spongy cakes that are perfect perfect perfect for adding fruit purees! It is an oil based cake so it is great for refrigerated fillings (Thumbs up for those who know what I’m talking about here because you have graduated from What is Cake? University!)
Please read to the bottom for Chocolate & Vanilla Chiffon Cake Variations or Click here for the Vanilla Chiffon Video Tutorial
The one thing to note about making chiffon cakes into cake layers though is that we are not trying to manipulate something that is best made one way, and get it to do something else.
Now I am doing it here, obviously I want LAYERS not a bundt cake as I mention at 1:55 in the video below.
I cool these cakes half way in the pans, then flip them out since flipping over a thin cake layer such as this while it is still piping hot will cause them to prematurely release from the pans and cause deflating. We have to treat these layers slightly different than a bundt cake – but always remember chiffons were intended for bundt pans – we are forcing them to be something they are not!
Go on to the making of my Strawberries and Cream Layer Cake when you have finished baking this cake!
https://web.archive.org/web/20161120193151if_/https://www.youtube.com/embed/QOF_fjUqlsQ
4.6 from 5 reviews
Strawberry Chiffon Cake
Prep time
15 mins
Cook time
20 mins
Total time
35 mins
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
Author: Gretchen’s Bakery
Serves: 4-7″ Layers or 1 12 cup capacity tube pan
Ingredients
- 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
Instructions
- In a large mixing bowl combine the flour, salt, baking powder and whisk to incorporate evenly..
- Combine the oil, egg yolks, the first measure of sugar (½ cup + 2 tablespoons) and the vanilla extract and strawberry puree and whisk smooth.
- Add that egg yolk and oil mixture to the dry ingredients and whisk vigorously to combine well to a smooth batter.
- 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.
- Fold ⅓ of the meringue into the batter to lighten, then fold in the remaining meringue gently.
- 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
- Cool to warm and then remove from pans to cool the rest of the way
Notes
Cake layers can be stored in the freezer (wrapped well) for up to 1 month
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4.6 from 5 reviews
Vanilla Chiffon Cake variation
Prep time
15 mins
Cook time
35 mins
Total time
50 mins
Here are the ingredients for the Vanilla Chiffon cake, proceed to mix as you would listed above in the instructions but where ever it says strawberry puree you will use water
Author: Gretchen’s Bakery
Serves: 4- 7″ Pans of 1-12 cup capacity tube pan
Ingredients
- 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
- Vanilla Bean seed ½ pod scraped add to the water
- Water ⅓ cup
Instructions
- In a large mixing bowl combine the flour, salt, baking powder and whisk to incorporate evenly.
- Reserve.
- In another large bowl combine the oil, egg yolks,water and the first measure of sugar (½ cup + 2 tablespoons) and the vanilla extract and whisk smooth.
- Add the liquid mixture to the dry ingredients and whisk vigorously to combine well to a smooth batter.
- 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 other measure of sugar- the 2 Tablespoons, very slowly and continue whipping to medium peaks.
- Fold ⅓ of the meringue into the batter to lighten, then fold in the remaining meringue gently.
- 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
- Cool to warm and then remove from pans to cool the rest of the way
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4.6 from 5 reviews
Chocolate Chiffon Cake Variation
Prep time
15 mins
Cook time
35 mins
Total time
50 mins
Author: Gretchen’s Bakery
Serves: 4-7″ pans or 1- 12 cup capacity tube pan
Ingredients
- 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
- Unsweetened Cocoa Powder ¼ cup (24g)
- Hot Water ⅓ cup
Instructions
- Combine the hot water with the cocoa powder to make a paste
- In a large mixing bowl combine the flour, salt, baking powder and whisk to incorporate evenly.
- Reserve.
- In a small bowl combine the hot water with the cocoa powder and whisk to a paste.
- In another large bowl combine the oil, egg yolks, the cocoa paste and the first measure of sugar (½ cup + 2 tablespoons) and the vanilla extract and whisk smooth.
- Add the liquid mixture to the dry ingredients and whisk vigorously to combine well to a smooth batter.
- 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 other measure of sugar- the 2 Tablespoons, very slowly and continue whipping to medium peaks.
- Fold ⅓ of the meringue into the batter to lighten, then fold in the remaining meringue gently.
- 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
- Cool to warm and then remove from pans to cool the rest of the way
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4.6 from 5 reviews
Lemon Chiffon Cake Recipe
Prep time
15 mins
Cook time
35 mins
Total time
50 mins
Author: Gretchen’s Bakery
Serves: 4- 7″ pans or 1-12 cup capacity tube pan
Ingredients
- 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
- Lemon Juice ½ cup (120ml)
- Zest of 1 lemon
Instructions
- In a large mixing bowl combine the flour, salt, baking powder and whisk to incorporate evenly.
- Reserve.
- In another large bowl combine the oil, egg yolks, lemon zest and juice and the first measure of sugar (½ cup + 2 tablespoons) and the vanilla extract and whisk smooth.
- Add the liquid mixture to the dry ingredients and whisk vigorously to combine well to a smooth batter.
- 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 other measure of sugar- the 2 Tablespoons, very slowly and continue whipping to medium peaks.
- Fold ⅓ of the meringue into the batter to lighten, then fold in the remaining meringue gently.
- 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
- Cool to warm and then remove from pans to cool the rest of the way
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For those who have questions about whipping egg whites, CLICK HERE FOR MORE!
