Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, vanilla chiffon cake with whipped cream and strawberries. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Vanilla Chiffon Cake with Whipped Cream and Strawberries is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Vanilla Chiffon Cake with Whipped Cream and Strawberries is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have vanilla chiffon cake with whipped cream and strawberries using 22 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Vanilla Chiffon Cake with Whipped Cream and Strawberries:

1. Get 1 FOR CAKE
2. Get 2 1/4 cup cake flour
3. Prepare 1 1/4 cup granulated sugar
4. Make ready 1 tbsp baking powder
5. Prepare 1/2 tsp salt
6. Take 5 large egg yolks
7. Prepare 3/4 cup water
8. Prepare 1/2 cup oil, vegetable, canola or any flavorless oil
9. Take 1 tsp vanilla extract
10. Make ready 8 large egg whites
11. Make ready 1/2 tsp cream of tartar
12. Get 1/4 cup additional granulated sugar for egg whites
13. Make ready 1 FOR WHIPPED CREAM FROSTING AND FILLING
14. Take 1 1/2 cup heavy whipping cream
15. Get 1/4 cup confectioners sugar
16. Take 1 tsp vanilla extract
17. Prepare 1 tsp unflavored gelatin
18. Take 1 tbsp cold water
19. Prepare 1 FOR STRAWBERRIES
20. Make ready 1 pints fresh strawberries
21. Prepare 1 FOR GARNISH
22. Take 1/4 cup colored sprinkes

Steps to make Vanilla Chiffon Cake with Whipped Cream and Strawberries:

1. Preheat oven to 325. Have a 10 inch ungreased tube pan ready to fill.
2. Combine in a large bowl, flour, 1 1/4 cups sugar, baking powder and salt, whisk well until light and combined.
3. In another bowl beat until smooth, egg yolks, water, oil, and vanilla. Stir in the flour mixture until smooth.
4. In another large bowl beat on medium speed the egg whites and cream of tarter gradually add beating on high the additional 1/4 cup sugar, Beat until stiff peaks
5. Using a rubber spatula fold egg whites into egg yolk mixture in 3 stages, until blended, do not deflate.
6. Scrape the batter into pan and spread evenly. Bake until top springs back when lightly pressed and a toothpick comes out clean about 55 to 65 minutes.
7. Let cool at least 1 1/2 hours upside down. Slide a slim knife around the cake to detach cake.
8. FOR WHIPPED CREAM
9. In a small heat proof bowl soften gelatin in cold water for 1 minute. Place bowl in a simmering skillet of hot water until clear, just a minute or 2 remove from heat, but do this while whipping cream as you want the gelatin liquid when adding to cream.
10. Whip cream in a chilled bowl until soft peaks add sugar, vanilla and liquid gelatin, beat until stiff peaks. The gelatin will stabalize the cream so it will stay ftesh and fluffy a couple of days.
11. TO ASSEMBLE CAKE
12. Carefully cut cake in half to form two layers. Spreag a layer of whipped cream on bottom layer, top with thin slices of unsweetened strawberries. Put top layer on and frost entire cake with remaining whipped cream.
13. Decorate top with halfed unsweetened berries and sprinkles. There will be extra stawberries, sweeten these with a bit of sugar if desired and serve extra with cake. The reason NOT to sweeten the strawberries for the cake is that they would add to much moisture.
14. Keep cake refrigerated

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