Recipe courtesy of Michael Symon
Recipe courtesy of Michael Symon
Strawberry Chiffon Cake
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- Level: Easy
- Total: 1 hr 30 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 375
- Total Fat
- 21 g
- Saturated Fat
- 5 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 9 g
- Cholesterol
- 131 mg
- Sodium
- 368 mg
Chiffon cake was invented in California by Harry Baker in the 1920s. He kept the recipe secret for over 20 years until eventually selling it to General Mills, and it was then made famous by Betty Crocker. This version is packed with fresh strawberry flavor that puts it over the top. Baking on the grill will impart a slightly smoky flavor to the cake. If you want to make this in the oven you can bake it at 350 degrees F for 45 minutes.
- Level: Easy
- Total: 1 hr 30 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 375
- Total Fat
- 21 g
- Saturated Fat
- 5 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 9 g
- Cholesterol
- 131 mg
- Sodium
- 368 mg
Ingredients
Directions
Special equipment:
a bundt pan- Preheat the grill to 350 degrees F. Spread a bundt pan with the butter.
- Place the strawberries in a blender with 2 tablespoons of the sugar and the lemon zest and juice and blend until smooth. Pour the purée into a small saucepan and place on the grill over direct heat. Close the grill cover and cook until the purée has thickened and reduced by half, about 15 minutes, then chill until cool to the touch.
- Add the whole eggs, remaining 1/2 cup sugar, milk, olive oil and vanilla to a large bowl and whisk until smooth. Sift the flour, baking powder and salt into another large bowl. Add the dry ingredients to the wet ingredients and mix until you have a smooth batter. Whisk the egg whites with the cream of tartar in a stand mixer (or you can use a hand mixer) until stiff peaks form, about 3 minutes.
- Mix the cooled strawberry purée into the batter, then fold in the egg whites. Pour the mixture into the buttered bundt pan. Set the pan on the grill over direct heat. Maintain a temperature of 350 degrees F with the lid down. Bake until a toothpick inserted in the center of the cake comes out clean, about 45 minutes. Let the cake cool in the pan until it releases from the edges of the pan. Flip the cake out onto a platter. Serve garnished with whipped cream and fresh strawberries.
