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Strawberry Chiffon Cake
Strawberry Chiffon Cake

Before you jump to Strawberry Chiffon Cake recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Cash.

Until fairly recently any individual who portrayed concern about the wreckage of the environment raised skeptical eyebrows. Those days are over, and it appears we all comprehend our role in stopping and conceivably reversing the damage being done to our planet. Unless everyone begins to start living much more green we won’t be able to correct the problems of the environment. Each and every family must start generating changes that are environmentally friendly and they should do this soon. The kitchen is a good starting point saving energy by going much more green.

A large amount of electricity is actually consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. You can save up to 60% on energy once you get a new one, in comparison with those from longer than ten years ago. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F and 0F. Checking that the condenser is clean, which means that the motor needs to operate less often, will also save electricity.

As you can see, there are many little items that you can do to save energy, as well as save money, in the kitchen alone. Environmentally friendly living just isn’t that hard. A lot of it really is basically utilizing common sense.

We hope you got benefit from reading it, now let’s go back to strawberry chiffon cake recipe. To cook strawberry chiffon cake you only need 7 ingredients and 7 steps. Here is how you do it.

The ingredients needed to cook Strawberry Chiffon Cake:
  1. You need 250 gr fresh strawberry
  2. Provide 7 large egg yolks
  3. Get 70 ml canola oil
  4. Provide 1/2 tsp salt
  5. Use 140 gr all purpose flour
  6. Provide 7 large egg whites
  7. Take 140 gr sugar
Instructions to make Strawberry Chiffon Cake:
  1. Prepare a chiffon cake pan. DO NOT grease the pan. Preheat the oven 340°F.
  2. Puree the strawberries. Combine the strawberry puree with egg yolks, salt and oil in a mixing bowl. Mix in flour until the batter well combined and smooth.
  3. Put the egg whites in a mixing bowl. Check to make sure bowl and beaters are completely clean and dry. (The smallest trace of yolk, water, or fat can prevent the whites from obtaining maximum volume.) Beat egg whites until foamy. Gradually add in sugar (in 3 batches), beating on high speed until frothy and stiff peaks form. you can test by lifting beaters straight up from egg whites. Peaks should remain on top of the egg whites, and when bowl is tilted, mixture should not slide around.
  4. Gently fold (do not beat or stir so the volume is not lost) the meringue (the beaten egg whites) into egg yolk batter in 3-4 batches.
  5. Pour the batter into the pan. Bake for 50 - 60 minutes or until the cake is done. Check with a skewer, when it's done, the skewer will come out dry and clean.
  6. When the cake is done, remove from oven then invert the pan onto table until completely cooled. This is a very important step so the cake will not sink.
  7. Take the cake out of the pan and slice. Serve it as is or with whipped cream or ice cream. Enjoy.

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