FLUFFY Strawberry Cream Cake | Chiffon Cake
I’m sharing how to make fluffy strawberry cream cake. This became my new favorite!; the fluffy and moist sponge cake tastes so heavenly with fluffy whipped cream, fresh strawberries, and perfectly tart homemade strawberry jam. It was SO delicious and simple to make. Try it out, and let me know how you enjoyed it with your family and friends!????
???? Printable Recipe + Written Steps
???? The ingredients to make strawberry cream cake
Chiffon Cake: 2 8” pans (Do not use non-stick pans)
[In Bowl]
• Yolk 6 large eggs
• Granulated sugar 2 oz | 56 g
• Salt 1/2 tsp
• Milk 3 oz | 85 g
• Oil 2 oz | 56 g
• Vanilla extract 1/2 tsp
• Cake flour 4 oz | 113 g
[Meringue]
• Egg white 6 large eggs
• Granulated sugar 2 oz | 56 g
???? Bake 300 F | 149 C with a water bath for 25-30 minutes
(It was 28 minutes with my oven!)
* Adjust the time & temperature accordingly.
Fillings:
• Fresh strawberries: about 10 medium-sized strawberries
• Strawberry jam 3.5 oz | 100 g
????Strawberry jam
• Fresh Strawberries: 15.9 oz | 450 g (1 pound)
• Granulated Sugar: 7.9 oz | 225 g
• Lemon juice: 1.5-3 Tbsp ( I added 1.5 Tbsp today.)
* I made one batch of the recipe in the video and stored the rest! Make less amount as you like.
Whipped Cream:
• Heavy cream 14 oz | 396 g
• Granulated sugar 1 oz | 30 g
Decoration:
• Some fresh strawberries (or use whatever you like!)
???? The tools/ingredients I used/mentioned today:
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Stand mixer
8” aluminum pan
Parchment paper
???? Other sponge recipes:
Vanilla Sponge Cake (Genoise method)
Chocolate Sponge Cake (Genoise method)
Tres Leches Cake
???? Other cake recipes:
How To Frost A Cake
Fluffy Vanilla Roll Cake
Chocolate Banana Cake
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Ambrosia Cake
Good Morning Heartland's Ela Soroka and Brian Doogs learn how to make ambrosia cake
How to Make No Fail Angel Food Cake
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NO FAIL HOMEMADE ANGEL FOOD CAKE
Ingredients
• 1 1/2 cup all purpose flour, minus 2 tablespoons
• 2 tablespoons cornstarch
• 1 1/2 cup powdered sugar
• 12 egg whites, at room temperature
• 3/4 teaspoon cream of tartar
• a pinch of sea salt
• 3/4 cup powdered sugar
• 1 teaspoon real vanilla extract
• berries or your favourite fruit sauce, and whipped cream for serving
Instructions
• Preheat your oven to 325 degrees Fahrenheit.
• Measure the flour, cornstarch and 1 1/2 cup powdered sugar very carefully into a large bowl. Whisk together with a wire whisk.
• Sift the flour mixture into another large bowl using a fine sieve or flour sifter. Sift the flour mixture back into the first bowl and then again into the second bowl (so, you're sifting the mixture 3 times). Set aside.
• Add the egg whites to a large mixing bowl, or to the bowl of your stand mixer fitted with the whisk attachment.
• Whip on medium speed until foamy. Add the cream of tartar and salt.
• Continue whipping on high speed until soft peaks form.
• While continuing to whip on medium-high speed, add the 3/4 cup powdered sugar slowly - about 2 tablespoons at a time - until it's fully incorporated.
• Increase the speed to high and whip until hard peaks form, adding the vanilla as it whips.
• Using a wire whisk, fold the flour mixture into the whipped egg whites about 1/4 cup at a time, making sure to fold very gently and slowly, so as not to deflate the egg whites. This is a critical step, so take care and take your time.
• Pour the batter slowly into an un-greased 10-inch Angel Food Cake or Tube Pan and smooth out the top carefully.
• Bake for 35-40 minutes at 325 degrees Fahrenheit, or until the top of the cake is golden brown and the cake springs back when you touch it gently.
• Invert the cake to cool (turn it upside down) on a glass to promote air flow. Cooling the cake upside down with lots of airflow will ensure that it doesn't fall as it cools and that it maintains its grand height.
• Let the cake cool completely to room temperature (I let it cool for at least an hour) before slicing and serving with fresh berries (or your favourite fruit sauce) and whipped cream.
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Amazing Angel Food Cake Trifle
A simple and quick recipe to make a delicious trifle using our gluten-free Angel Food Cake.
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Kondensmilch mit Eier schlagen! Sie werden staunen! Alle suchen dieses Rezept! Kuchen in 15 Minuten
Einfach Eier mit Mandarinen verquirlen! Ich habe meine Familie mit diesem Kuchen überrascht!
Einfach Eier mit Mandarinen verquirlen! Köstlich Kuchen in 5 Minuten! Gesund und schnell! Wie macht man einen unglaublich leckeren Mandarinen-Eier-Kuchen? Dieses schnelle und einfache Rezept kann wirklich jeder zu Hause nachmachen, auch ohne Kochkenntnisse! Der Geschmack dieses Kuchens wird Sie schockieren und die einfache Zubereitung wird Sie überraschen! Ihre ganze Familie und alle Ihre Freunde begeistert sein werden, wenn sie probieren, was Sie aus Eiern und Mandarinen gewonnen haben!
3 Mandarinen.
1 Ei.
100 Gramm Kondensmilch (3,5 OZ).
1 Teelöffel Vanilleessenz.
100 ml Milch (1/2 Glas).
150 Gramm Mehl (5,3 OZ).
1 Teelöffel Backpulver.
Bratpfanne 20 cm (7,8).
10 Gramm Butter (0,35 OZ).
50 Gramm Kondensmilch (1,75 OZ).
Bei sehr schwacher Hitze 18 Minuten mit Deckel garen.
Nach dem Wenden weitere 3 Minuten bei sehr schwacher Hitze garen.
Puderzucker.
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Ambrosia Dessert Recipe | RadaCutlery.com
Ambrosia Dessert Recipe
A light and refreshing dessert that is easy and quick to make. Yummy pound cake slices topped with a heavenly mix of mandarin oranges, mini marshmallows and vanilla pudding, a perfect summer time treat.
Ingredients:
1 pound cake (Try Rada Quick Mix Pound Cakes
1 - 12 oz. can mandarin orange slices (drained)
1/2 cup mini marshmallows
2 cups prepared vanilla pudding
Whipped topping
Video Transcript:
Hi, Kristy in the Rada kitchen, today I want to make a recipe that uses our Rada Quick Mix Pound Cake. It’s Ambrosia Dessert. I’m going to use the Toasted Coconut Quick Mix Pound Cake. It’s really easy to mix up. Let me show you how to make the pound cake and then we’ll come back and make the filling for it.
All you need is a stick of melted butter, 2 eggs, and ¼ cup water. You just stir in your pound cake mix. You’ll want to preheat your oven to 350 degrees. Once you have that mixed together you’ll need a loaf pan. This is the Rada Stoneware Loaf Pan. You don’t need to preseason these. If you’re using a metal or glass one you’ll want to spray it with some cooking spray. And we’re going to put this in the oven and bake it for about 50 to 55 minutes or until a toothpick in the middle comes out clean.
The pound cake has baked, I let it cool in the loaf pan for about 10 minutes, I took it out and it is completely cooled. We’re just going to slice it, you could leave it in half inch slices or put in these cute little mason jars. This is the Rada 6” Bread Knife. It cuts through that crusty outer core. I’m just going to cube this. I’m going to set that aside and make my Ambrosia filling.
You just need 2 cups of prepared vanilla pudding, 1 12 ounce can of mandarin oranges that have been drained, a half cup of mini marshmallows. Now what I’m going to do is put them in these cute little mason jars. We’re going to put a layer of pound cake on the bottom and spoon the orange and vanilla and marshmallow mixture on top of that. I’m putting another layer of pound cake on. And then to top that off with a dollop of whipped topping. And I saved a little orange slice.
That’s a quick, delicious dessert using the Rada Quick Mix Toasted Coconut Pound Cake. Check out other recipes on our website at radaquickmixrecipes.com.
End of Video Transcrip:
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