What sort of Brits would we be if we didn't love a slice of cake with our cuppa? As the weather gets warmer, I'm drawn less to rich chocolate cakes and spiced carrot cakes, and want something a little lighter.
This strawberry chiffon cake is the perfect sweet treat, making an excellent snack for afternoon tea or a dessert in the warmer months. Enjoy the natural sweetness from the strawberries, and the cheery pink colour.
Make in a bundt tin, or normal round tin. Serves 12
Ingredients
400g strawberries, hulled
Grated zest and juice 2 lemons
220g plain flour
80g cornflour
3 tsp baking powder
½ tsp salt
7 medium free-range eggs, separated (fridge cold)
200g caster sugar
80ml vegetable oil
1 tsp vanilla extract (optional)
A few drops red food colour (optional)
300-350g icing sugar
50g soured cream
Grated zest 1 lime
Method
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Preheat your oven to gas mark 4, 160°C.
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Make a strawberry puree by blending 200g of strawberries with a squeeze of lemon juice until liquid. Then, strain the mixture to remove pips. You can do this with a normal sieve or, if you prefer, use cheesecloth (although it is a little messier).
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In a large bowl, sift together the flour, cornflour, baking powder and salt. Sifting allows for extra air into the mixture, making it even lighter and fluffier.
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In another bowl, beat the egg yolks with an electric hand whisk and ⅓ of the sugar until they are thick, pale and hold a ribbon trail for 3 seconds. Stir in 1 tbsp lemon or lime zest, the juice of 1 lemon (about 40ml) and 140ml of the strawberry purée. You can also add a drop of red food colour and/or vanilla extract at this point if you have it. Beat in the oil until incorporated.
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In another large bowl, whisk the egg whites in a stand mixer or with a hand mixer until very white and foamy. Gradually add the remaining sugar one spoon at a time, beating until it reaches stiff peaks (when you lift out the beaters the tips of the peaks formed don’t flop over).
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Using a spatula or metal spoon, gently mix the dry ingredients into the egg yolk mixture a little at a time until just combined. Gently fold in spoonfuls of the egg whites, ensuring they are as fully incorporated as you can. The mix will be voluminous and look like a big fluffy pink milkshake.
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Scrape the cake mixture into the cake tin and pop it in the oven to bake for 35-40 minutes. Test by lightly pushing with the pad of your finger to see if it feels a little bouncy. Leave the cake to cool to one side.
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As it cools, put the remaining strawberry purée (about 1 tbsp) in a bowl with the soured cream, then sift over 300g icing sugar and stir together. You can add a bit more icing sugar if needed. You want it to be thin enough to spoon over the cake but not so thin that it dribbles off completely.
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Once cool (about 30 minutes), cover the cake with the thick pink icing, gently smoothing it out with a spatula.
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Decorate the cake with the remaining strawberries, thinly sliced, and sprinkle with lime zest.
Enjoy!
