STRAWBERRY CHIFFON CAKE, best recipe from fresh strawberry

Resep dalam Bhs Indonesia ada dibagian bawah

Merhaba From Türkiye 👋

First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛

Weekend in my house means "cake day" or "more snack" day. Because mostly I bake a cake or make another special dessert at weekend. When all family stays at home the whole day.
Even sometimes I bake a cake at weekday but mostly end up keeping at refrigerator cause after dinner my husband doesn't want to eat cake. We prefer to have something light and creamy like milk pudding or bake rice pudding.

It has been a while I didn't post any chiffon cake again after my last "Pandan Chiffon cake". So for my weekend baking, today is this yummy, cotton soft, and good looking strawberry chiffon cake. A very light spongy cake with a soft crumb, made from fresh strawberry. I like chiffon cake and my kid loves it so much. The light of the cake is so perfect for our tea time. You'll not feel too full that's why you can not eat only one slice 😏

Chiffon cake is such a beautiful and easy cake to make and widely can vary in flavor we like. Check also my hearty spinach chiffon cake also, you gonna love it and your kid will never notice they eat vegetables in their cake too. 
Also check my Orange chocolate marble chiffon cake, I bet you gonna love it and it's such a repeatable cake to bake. 
And for you chocolate cake lover.. you should try my previous Chocolate chiffon cake.

Once you made chiffon cake you will never bore to experiment more and baking more flavor of it. I love to bake chiffon cake as much as I eat it. Moreover, if your chiffon turns into wonderfully cotton soft and light like a cloud.

More cake? you can check my "Cake" category here, there are 80+ cake recipe for you to entertain your family and friends 😊

So my today's post is my best strawberry 🍓 chiffon cake. because I use fresh strawberries in it. Not strawberry drink nor strawberry flavor paste only. The only thing I should do better next time is the " ombre " effect. I failed to create ombre effect for this cake.
But of course, it's optional to you to add food color in this recipe. Original color would be pale pink, so I recommend a few drop red color would be prettier. 

So here my recipe, for different pan sizes I adjust the amount of ingredients. All method are same except baking time. You should adjust it according pan size and your oven condition.

STRAWBERRY CHIFFON CAKE

By: Çitra's Home Diary

For 24-25 cm tube pan
Ingredients:
🍓 120 gr fresh strawberry, finely chopped

🍓 24 gr milk

(A)

🍓 7 egg yolks
🍓 70 gr caster sugar
🍓 81 gr cooking oil ( I use corn oil)

🍓 1 tsp strawberry extract (or vanilla)

🍓 red food coloring (optional)
🍓 110 gr AP flour

🍓 10 gr cornstarch
🍓 ½ tsp baking powder
🍓 ¼ tsp salt

(B)

🍓 7 egg whites
🍓 1 tsp cream of tartar (or 2 tsp lemon juice)
🍓 70 gr caster sugar

***************************************
For 18 cm tube pan
Ingredients:
🍓 50 gr fresh strawberry, finely chopped

🍓 10 gr milk

(A)

🍓 3 egg yolks
🍓 30 gr caster sugar
🍓 35 gr cooking oil ( I use corn oil)

🍓 ½ tsp strawberry essence (or vanilla)

🍓 few drops of red food coloring (optional)
🍓 50 gr AP flour

🍓 5 gr cornstarch
🍓 ¼ tsp baking powder
🍓 ⅛ tsp salt

(B)

🍓 3 egg whites
🍓 ⅛ tsp cream of tartar (or 1 tsp lemon juice)
🍓 30 gr caster sugar

How to make:

1) Blend strawberry and milk until pureé smooth, set aside. Preheat oven at 160 ℃, prepare tube chiffon/angel food cake pan UNGREASE.

2) In a bowl, whisk egg yolks and caster sugar in a big bowl until sugar just dissolves. Whisk in strawberry puree, vegetable oil, and strawberry/vanilla extract, whisk to combine.

Sift in flour, cornstarch, baking powder, and salt. Whisk again to well combine. Set aside.

3) In a separate big clean bowl, beat egg white and cream of tartar until foamy. Gradually beat in caster sugar in 3 batches, continue beating until stiff peak.

Fold meringue to yolks batter in three batches, make sure to well combine in each addition. 
Optional step if you are using food coloring→ Add red food coloring and fold nicely, DO NOT deflate the batter.

4) Pour batter into prepared tube pan, bang a few times to counter to remove air bubbles.
Bake in preheated oven 160~170°C about 35~50 minutes or until a skewer inserted comes out clean.

Note: Adjust baking temperature according to your own oven condition. 

Baking time needs to be adjusted as well depend on pan you use, bigger pan needs a longer time. Just check the cake by inserting a skewer into cake. 
İf you are using a small pan, you may need shorter baking time.

5) Remove from the oven and immediately invert pan upside down to cool the cake. You may use a bottle or small long jar to prop your pan during cooling time.

Unmould the cake after it completely cools down. How to unmold the cake, run a thin knife or spatula around the edges, pressing against the sides of the pan. Invert the cake to free it from the sides of the pan, tapping the base to help release. Then run the knife or spatula around the base to release the funnel.

Serve as it is or dust with icing sugar.

This cake really can keep at room temperature for up to 2 days and longer in the fridge. You can wrap with plastic wrap and keep in the freezer for up to 2 weeks.

Enjoy and happy baking 🍓💕

Follow me at Instagram; @citra_homediary

If you making this recipe, please let me know. 

Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚

⇊ ⇊ ⇊ PIN THIS FOR MAKE LATER ⇊ ⇊ ⇊

**********************************************************************************************

BAHASA INDONESIA

بِسْمِ اللَّهِ الرَّحْمَنِ الرَّحِيم

السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ

Merhaba dari Türki semuanya 👋

Terima kasih udah mampir kemari ya. Boleh kok tinggalkan kesan dan pesan di kolom komen dibawah... Saya akan sangat-sangat berterima kasih dan makin semangat update-update 💟

Akhir pekan di rumah saya identik dengan baking cake atau bikin sesuatu yang lebih spesial dari hari biasa. Yaa.. karena kalau liburan kan semua orang kumplit di rumah dan selalu aja ada yang minta sesuatu buat camilan.

Naahh.. akhir pekan ini saya coba baking Strawberry chiffon cake-dari buah strawberry segar yang diblender halus.. Bukan dair strawberry drink atau essence/ perasa strawberry aja ya. Jadi.. pastinya rasanya lebih enak dan asli buah strawberry nya.

Resepnya sedikit saya sadur dari resep Chiffon bayam saya yang lalu tapi dengan sedikit modifikasi. Di rumah selain butter cake, chiffon cake juga jadi favorit suami sebab cake nya ringan dan gak bikin kenyang, jadi cocok buat teman ngopi atau nge teh. Makanya saya juga seneng banget bikin chiffon cake ini.

Kalau pengen lihat koleksi chiffon cake atau cake saya yang lain bisa di klik di kategori cake/ brownies dan bars ya.

Balik ke soal resep kali ini, saya kasih resep untuk loyang 18 cm dan loyang 24 cm tulban. Kalau mau pakai loyang 20 cm bisa dikonversikan aja ya... mudah kok 😊 (sambil belajar matematika lagi...hehehehe )

Chiffon cake nya sendiri enak banget dan empusss banget.. cumaaann.. saya gagal mo bikin efek ombre.... hehehhee.... lain kali mo coba lagi bikin warna ombre nya yang cantik, Inshaallah. Tapi penambahan warna dan efek ombre atau lainnya itu opsional ya teman. Warna asli cake nya sendiri merah muda pucat, jadi saran saya memang bisa nambah pewarna merah dikiiit aja agar cake nya kliatan lebih cantik dan menggugah selera 😏

Oh iya, waktu pemanggangan juga disesuaikan dengan oven masing-masing dan ukuran loyang ya. Untuk loyang 18 cm waktu pemanggangan kurleb 30-35 menit. Selalu cek dengan tusuk sate sebelum dikeluarkan dari oven.

STRAWBERRY CHIFFON CAKE
By: Çitra's Home Diary

Untuk loyang 24-25 cm
Bahan:
🍓 120 gr buah strawberry segar

🍓 24 gr susu cair

(A)

🍓 7 kuning telor
🍓 70 gr gula kastor
🍓 81 gr minyak sayur ( saya pakai minyak jagung)

🍓 1 sdt strawberry extract (bisa vanilla)

🍓 pewarna merah (opsional)
🍓 110 gr terigu serba guna

🍓 10 gr pati jagung (misal merk maizena)
🍓 ½ sdt baking powder
🍓 ¼ sdt garam halus

(B)

🍓 7 putih telor
🍓 1 sdt cream of tartar (atau 2 sdt perasan lemon)
🍓 70 gr gula kastor

***************************************
Untuk loyang tulban 18 cm
Bahan:
🍓 50 gr strawberri segar

🍓 10 gr susu

(A)

🍓 3 kuning telor
🍓 30 gr gula kastor
🍓 35 gr minyak sayur

🍓 ½ sdt strawberry essence (atau vanilla)

🍓 pewarna merah (optional)
🍓 50 gr terigu serba guna

🍓 5 gr pati jagung
🍓 ¼ sdt baking powder
🍓 ⅛ sdt garam

(B)

🍓 3 putih telur
🍓 ⅛ sdt cream of tartar (atau 1 tsp lemon juice)
🍓 30 gr gula kstor

Cara membuat:

1) Blender strawberry dan susu cair sampai halus, sisihkan. Panaskan oven suhu 160 ℃, siapkan loyang tulban tanpa dioles apapun.

2) Campur kuning telur dan gula dalam mangkok lalu aduk dengan whisk sampai gula larut. Masukkan strawberry pureé, aduk lagi hingga rata. Lalu masukkan minyak dan vanili atau extract strawberry (jika pakai). Aduk lagi hingga tercampur rata semua.
Masukkan bahan kering sambil diayak; tepung terigu, pati jagung, baking powder dan garam halus. Aduk rata. Sisihkan. 

3) Kocok putih telur dan cream tar tar dalam mangkok yang bersih, bebas dari sisa minyak. Mikser dengan kecepatan tinggi hingga berbusa. Lalu masukkan gula kastor secara bertahap. Lanjutkan mengocok hingga kaku dan mengkilat.

Campurkan kocokan putih telur (meringue) ke adonan kuning telur dalam 3 tahap. Aduk balik tiap penambahan. Saya gunakan whisk untuk penambahan pertama dan kedua, lalu saya gunakan rubber spatula untuk penambahan ketiga. ADUK BALİK sampai rata.
Jika ingin menambahkan pewarna (opsional) bisa ditambahkan pada tahap ini.

4) Tuang adonan ke loyang yang sudah disiapkan dan oven 160~170°C about 35~50 menit atau sampai tes tusuk kering dan tidak ada adonan basah menempel pada tusuk sate. or until skewer inserted comes out clean.

Note: Waktu dan suhu pemanggangan sesuaikan dengan kondisi oven masing-masing.
Waktu pemanggangan juga tergantung dari besar/ kecilnya loyang yang dipakai. Makin besar loyang makin lama waktu pemanggangan dan sebaliknya.

5) Keluarkan dari oven lalu balikkan loyang selama proses pendinginan. Lepaskan chiffon dari loyangnya ketika benar-benar dingin.

Cake bisa disimpan dan dinikmati pada suhu ruang hingga 2 hari (kondisi tertutup), atau simpan dalam lemari es untuk penyimpanan lebih awet. Jika ada sisa, bungkus dengan platik wrap dan simpan dalam freezer hingga 2 minggu. Jika ingin mengkonsumsi lagi diamkan hingga suhu ruang.

Selamat mencoba, semoga bermanfaat 🍓💕

Follow me at Instagram; @citra_homediary

If you making this recipe, please let me know. 

Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚

***********************************************************************************************************

Check my other recipes:

Marble Steamed Cake from Egg white

Red Velvet Cake With Cream Cheese Frosting

Classic Fruits Cake

loading...