There are so many versions of this cake when I tried to google it, but since this will be my first time making I'll rather try the one in Chiffon cake is done by Kevin Chai.
Well the outlook of this cake was not as nice as those orange chiffons I made, but the texture was good. Soft and fluffy so it was!!
200g fresh strawberries
6 egg yolks
1 tbsp strawberry paste
120g plain flour
Ingredients for Egg white batter:
6 egg whites
1/2 tsp cream of tartar
100g caster sugar
~To make egg yolk batter, blend the strawberries until puree. Combine with egg yolks, oil, sugar and strawberry paste in a mixing bowl. Fold in flour until forms batter.
~ To make egg white foam, beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.
~ Gently fold beaten egg white foam into egg yolk batter until blended.
~ Pour into ungreased 9" tube pan. Bake at preheated oven at 170'C for 35 minutes.
~ Remove from oven, invert cake until completely cooled.