Ingredients

Chiffon Cake
▢ 5 large egg whites
▢ ¼ teaspoon cream of tartar
▢ 120 g granulated sugar, divided into 100g and 20g
▢ 5 large egg yolks
▢ 60 g milk
▢ 50 g oil
▢ 1 teaspoon vanilla extract
▢ 100 g cake flour
▢ 1 teaspoon baking powder

Whipped Cream
▢ 400 g heavy cream or whipping cream, cold
▢ 40 g powdered sugar
▢ 1 teaspoon vanilla extract

Filling & Toppings
▢ 6 large strawberries, diced, plus more whole or halved strawberries for decoration

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Method

Chiffon Cake
> Preheat oven to 350℉/176°C and line the bottom of three 6"/15cm cake pans with a round of parchment paper. Do not line or grease the sides of the pans. Set aside.

> In a large mixing bowl, use an electric hand mixer to beat egg whites and cream of tartar together until it resembles cappuccino foam.

> Sprinkle in 100g of granulated sugar one tablespoonful at a time, mixing well in between each addition. After all the sugar has been added, continue beating until it becomes stiff peaks. The meringue should stand up on its own and won't budge when you flip the bowl upside down. Set aside.

> In another large mixing bowl, use the same electric mixer or whisk to mix the egg yolks and the other 20g of granulated sugar together until combined. Add the milk, oil, vanilla extract and mix again until combined.

> In a small bowl, stir together the flour and baking powder. Sift this mixture into the egg yolk mixture. Fold together with a spatula, smushing down any big lumps, until combined.

> Add ⅓ of the egg white meringue to the egg yolk mixture. Gently fold together with a spatula until mostly combined. Add the rest of the meringue and fold until no streaks remain and the batter is fluffy and airy.

> Divide the batter into your lined cake pans until about ⅔ full, about 185-200g of batter in each pan.

> Bake for 23-25 minutes or until the tops are lightly browned and the cakes have some resistance when lightly pressed.

> Let the cakes cool on a wire rack upside down for about 30 minutes. Run an offset spatula around the edges and release the cakes onto the wire rack to finish cooling completely before assembling the cake.


Whipped Cream
> In a large mixing bowl, use an electric mixer to whip heavy cream, powdered sugar, and vanilla extract until it becomes soft peaks.


Assemble
> On a cake turntable, lay down the first cake layer. Spread a thin layer of whipped cream on top. Arrange the diced strawberries in an even layer on top of the whipped cream, leaving the outer ¼ of the cake layer empty.

> Spread another thin layer of whipped cream on top of the strawberries, filling in any holes. Place another cake layer on top and repeat.

> Cover the cake with a very thin layer of crumb coating. Use a bench scraper to scrape off the excess.

> Cover the cake in a final layer of whipped cream. To avoid overworking the cream, add a big dollop of whipped cream on top of the cake and use an offset spatula to push it all over the edges and let the cream flow down the sides of the cake. Smooth it evenly with a spatula and then with a bench scraper.

> Chill the cake and remaining whipped cream in the fridge for about 1 hour.

> Transfer the cake to a cake stand or serving plate, if needed. Beat the remaining whipped cream again to medium-stiff peaks if it has separated. Transfer it to a piping bag fitted with a piping tip coupler and a piping tip of your choice.

> Pipe your decorations onto the cake and decorate with extra strawberries. Chill the cake in the fridge for at least 1 hour to set before cutting into it.