why make this recipe
Strawberry Cloud Cake is a delightful treat that brings together the fresh sweetness of strawberries and the lightness of chiffon cake. This dessert is visually stunning, has a soft texture, and is perfect for any occasion, from birthdays to summer gatherings. The combination of strawberry puree and chantilly cream makes each bite refreshing and satisfying. Whether you are a baking novice or an experienced chef, this recipe is a fun way to enjoy the bright flavors of strawberries.
how to make Strawberry Cloud Cake
Ingredients:
- 500 grams fresh strawberries (for puree)
- 2 tablespoons caster sugar (for puree)
- 4 egg yolks
- 45 grams caster sugar (for chiffon cake)
- 30ml vegetable oil
- 70ml strawberry puree
- 1 teaspoon vanilla extract
- red/pink food coloring (optional)
- 100 grams cake flour, sifted
- 5 egg whites
- 45 grams caster sugar (for meringue)
- 500 ml thickened cream (35 percent fat), cold (for chantilly cream)
- 40 grams caster sugar (for chantilly cream)
- 2 tablespoons strawberry puree (for chantilly cream)
Directions:
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Make the strawberry puree: Stir together strawberries and sugar. Let it sit at room temperature for 30 minutes. Puree the strawberries with the juices in a blender or food processor. Strain the mixture through a sieve into a bowl, pressing down with the back of a spoon to discard the solids. Refrigerate until ready to use.
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Prepare the chiffon cake: Preheat your oven to 170 degrees Celsius (or 150 degrees Celsius for fan-forced). Whisk the egg yolks and 45 grams of sugar until pale and creamy. Add the oil, strawberry puree, vanilla extract, and food coloring; whisk to combine. Add the flour and whisk until smooth. Set this mixture aside.
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In a clean bowl, whisk the egg whites until foamy. Add half of the remaining sugar and continue to beat for a few minutes. Then add the rest of the sugar and beat until the egg whites are glossy and form stiff peaks.
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Gently fold one-third of the meringue into the egg yolk mixture using a spatula. Then fold in the remaining meringue until fully incorporated. Pour the batter into a tube cake pan and bake for 40-50 minutes. Once done, remove from the oven and turn it upside down to cool.
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When the cake is completely cool, run a spatula around the sides to loosen it before inverting it onto a wire rack.
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Make the strawberry chantilly cream: In a clean bowl, combine cream, sugar, and strawberry puree. Use an electric mixer to whip the cream at medium speed until stiff peaks form but it is still smooth.
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Assemble the cake: Split the cooled cake into two layers. Brush strawberry puree on one side of each layer. Spread strawberry chantilly cream on the first layer and top with sliced strawberries. Place the second layer on top and press down lightly. Cover the cake with the remaining chantilly cream. Refrigerate for at least 2 hours before serving.
how to serve Strawberry Cloud Cake
Serve Strawberry Cloud Cake chilled for the best experience. You can slice the cake and garnish each piece with extra fresh strawberries or a drizzle of strawberry puree for added flavor.
how to store Strawberry Cloud Cake
Store any leftovers in the refrigerator. Place the cake in an airtight container to keep it fresh for up to 3 days. It is best to eat it within this time for optimal taste and texture.
tips to make Strawberry Cloud Cake
- Ensure all your ingredients, especially the cream, are cold for the best whipped texture.
- Be gentle when folding the meringue into the yolk mixture to keep the cake light and airy.
- Use fresh, ripe strawberries for the best flavor in both the puree and the chantilly cream.
variation
You can add other fruits such as raspberries or blueberries to the chantilly cream for a mixed berry flavor. Alternatively, you can infuse the cream with a hint of lemon zest for a citrusy twist.
FAQs
Q: Can I use frozen strawberries?
A: Yes, you can use frozen strawberries, but make sure to thaw them completely and drain any excess liquid before making the puree.
Q: How can I make the cake gluten-free?
A: Substitute the cake flour with a gluten-free flour blend, ensuring it is suitable for baking.
Q: Can I prepare this cake in advance?
A: Yes, you can make this cake a day ahead. Just be sure to store it in the fridge, and it will remain delicious!
Strawberry Cloud Cake
Ingredients
Method
- Stir together strawberries and sugar. Let it sit at room temperature for 30 minutes.
- Puree the strawberries with the juices in a blender or food processor.
- Strain the mixture through a sieve into a bowl, pressing down with the back of a spoon to discard the solids.
- Refrigerate until ready to use.
- Preheat your oven to 170 degrees Celsius (or 150 degrees Celsius for fan-forced).
- Whisk the egg yolks and 45 grams of sugar until pale and creamy.
- Add the oil, strawberry puree, vanilla extract, and food coloring (if using); whisk to combine.
- Add the flour and whisk until smooth. Set this mixture aside.
- In a clean bowl, whisk the egg whites until foamy.
- Add half of the remaining sugar and continue to beat for a few minutes.
- Then add the rest of the sugar and beat until the egg whites are glossy and form stiff peaks.
- Gently fold one-third of the meringue into the egg yolk mixture using a spatula.
- Then fold in the remaining meringue until fully incorporated.
- Pour the batter into a tube cake pan and bake for 40-50 minutes.
- Once done, remove from the oven and turn it upside down to cool.
- When the cake is completely cool, run a spatula around the sides to loosen it before inverting it onto a wire rack.
- In a clean bowl, combine cream, sugar, and strawberry puree.
- Use an electric mixer to whip the cream at medium speed until stiff peaks form but it is still smooth.
- Split the cooled cake into two layers.
- Brush strawberry puree on one side of each layer.
- Spread strawberry chantilly cream on the first layer and top with sliced strawberries.
- Place the second layer on top and press down lightly.
- Cover the cake with the remaining chantilly cream.
- Refrigerate for at least 2 hours before serving.
