This custard chiffon cake is dreamy. Light and fluffy and topped with fresh strawberry icing; heaven on a fork.
I offer many homemade chiffon cake recipes for you to try at the bottom of the page.
HOMEMADE CHIFFON CAKE
3/4 cup milk, scaled
7 eggs, separated
2 cups sifted flour
1-1/2 cups white sugar
1 TBS baking powder
1 tsp salt
1/2 cup vegetable oil
2 tsp homemade pure vanilla extract
1/2 tsp cream of tartar
PREHEAT oven to 325 degrees. You will need a ungreased 10" tube (angel food cake) pan.
Blend scalded milk with slightly beaten egg yolks; cool. Measure and sift together into large mixing bowl: flour, sugar, baking powder and salt.
Make a well and add the oil, vanilla and cooled egg yolk mixture. Beat until smooth on medium for 1 minute.
Into a separate bowl, add egg whites and cream of tartar. Beat on high speed until whites form very stiff peaks. Do not underbeat (egg whites are stiff enough when a dry rubber scraper drawn through the eggs leave a clean path).
Pour batter gradually over beaten egg whites and gently fold in with a rubber spatula until just blended. Do not stir.
Gently spoon into the tube pan immediately and bake for 55 minutes. Increase heat to 350 degrees and bake an additional 10 to 15 minutes. Invert immediately on a funnel and cool completely.
FRESH STRAWBERRY ICING
6 TBS vegetable shortening
3 cups powdered sugar
3 TBS fresh strawberries and juice
Blend ingredients until fluffy and a good spreading consistency. Add additional berries if icing seems to be too thick. Frost cake after it cools.
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