As I stood in my kitchen last weekend, I could hear the faint sound of birds chirping outside, signaling the arrival of spring. It struck me that the perfect way to celebrate the season was with a light and airy dessert. That’s when I decided to whip up an Asian Bakery Strawberry Chiffon Cake with Fresh Cream! The aroma of fluffy cake mingling with the sweetness of fresh strawberries quickly transported me to the charming bakeries found throughout Asia, where this delightful treat is a staple.
With its moist texture and delicate flavor, this chiffon cake is not only a feast for the palate but also a visual delight, perfect for sprucing up any occasion. Whether you’re hosting a garden party or just treating yourself to something sweet, this cake will impress and satisfy. Plus, it’s simple enough for a relaxing afternoon baking adventure! Let’s dive into the world of flavors and textures, and I’ll guide you through crafting this delightful dessert that’s sure to become a favorite in your home.
Why make Asian Bakery Strawberry Chiffon Cake?
Delightful Experience: This chiffon cake is a light, airy treat that brings the flavors of Asian bakeries right into your home.
Breathtaking Presentation: Topped with strawberries and fresh cream, it dazzles at any gathering or festive occasion.
Quick & Easy: The simple steps and ingredients make it accessible for any level of home cook, ensuring a stress-free baking session.
Versatile Options: You can customize the cake easily with seasonal fruits or flavored extracts, keeping your dessert experience fresh and exciting!
Perfect Texture: Enjoy each bite of this soft, cloud-like cake that melts in your mouth, making it a sure crowd-pleaser at both casual gatherings and special events.
Ingredients for Asian Bakery Strawberry Chiffon Cake
• Here’s what you’ll need to bring this delightful cake to life:
For the Batter
- Cake Flour – Yields a soft, fluffy texture that’s essential for a chiffon cake.
- Granulated Sugar – Sweetens the batter and meringue; use extra-fine for a finer texture.
- Baking Powder – Acts as a leavening agent to help the cake rise beautifully.
- Sea Salt – Enhances the overall flavor of the cake.
- Egg Yolks – Add richness and moisture, crucial for both flavor and structure.
- Neutral Oil (e.g., canola) – Keeps the cake moist without making it greasy; avoid strongly flavored oils.
- Whole Fat Milk – Adds necessary moisture to the batter, creating a tender cake.
- Egg Whites – Create the light texture; ensure to whip until stiff peaks form, which is key for this chiffon cake.
- Cream of Tartar – Stabilizes the egg whites for a fluffy rise; can be substituted with double the amount of lemon juice.
For the Frosting
- Heavy Cream – Provides a rich and luscious frosting; use at least 36% milk fat for best results.
- Powdered Sugar – Sweetens the whipped cream for a delightful frosting finish; granulated can be used but may not dissolve as smoothly.
- Vanilla Extract – Adds a warm flavor; feel free to explore other flavors like almond for a unique twist.
For the Topping
- Strawberries – The star of the show, adding freshness and a hint of acidity; choose firm berries for the best results.
With these ingredients in hand, you’re all set to create this Asian Bakery Strawberry Chiffon Cake with Fresh Cream that will leave your friends and family in awe! Enjoy the baking journey and the delicious results!
How to Make Asian Bakery Strawberry Chiffon Cake
- Preheat the Oven: Set your oven to 325°F (163°C) so it’s ready for baking by the time you finish preparing your batter.
- Prepare the Pan: Line the bottom of a cake pan with parchment paper to ensure your chiffon cake doesn’t stick, creating easy release after baking.
- Sift the Dry Ingredients: In a mixing bowl, sift together the cake flour, baking powder, granulated sugar (for the batter), and sea salt until well combined.
- Whisk Wet Ingredients: In another bowl, whisk together the egg yolks, whole fat milk, and neutral oil until smooth and creamy, then slowly mix this into your dry ingredient mixture until fully blended.
- Make the Meringue: In a clean bowl, whip the egg whites with cream of tartar until they form stiff peaks, then gradually add granulated sugar (for the meringue), ensuring a fluffy texture.
- Fold Together: Gently fold one-third of the meringue into the cake batter to lighten it, then carefully fold in the remaining meringue until just combined—do not deflate the mixture.
- Bake the Cake: Pour the batter into the prepared cake pan and tap it gently on the counter to release any air bubbles. Bake for 25-28 minutes, or until a toothpick comes out clean.
- Cool the Cake: Once baked, cool the cake upside down in the pan for 30 minutes. This prevents it from sinking and helps maintain its fluffy texture.
- Prepare the Frosting: While the cake cools, chill your mixing tools. Then whip the heavy cream with powdered sugar and vanilla until it forms stiff peaks and can hold its shape.
- Assemble the Cake: When the cake is completely cooled, layer whipped cream and diced strawberries between the cake layers. Frost the outer layer with the remaining whipped cream, then decorate with whole strawberries on top.
Optional: Drizzle with a bit of sweetened condensed milk for extra richness.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Asian Bakery Strawberry Chiffon Cake
Fridge: Store the assembled cake in an airtight container in the fridge for up to 4-5 days. Lay a sheet of wax paper between the cake and the container to keep it fresh.
Freezer: Freeze unassembled cake layers for up to 3 months. Wrap each layer tightly in plastic wrap to prevent freezer burn and retain moisture.
Reheating: When ready to enjoy, simply thaw the layers in the fridge overnight, then assemble with fresh cream and strawberries just before serving for optimal freshness.
Leftover Frosting: Any leftover whipped cream frosting can be stored in the fridge for up to 3 days; just give it a quick whip before using it again.
Make Ahead Options
These Asian Bakery Strawberry Chiffon Cake with Fresh Cream are perfect for busy home cooks looking to save time without sacrificing flavor! You can make the chiffon cake layers up to 3 days in advance by baking them, cooling completely, and wrapping tightly in plastic wrap before refrigerating. If you’d like to prepare even further ahead, freeze the cooled layers for up to 1 month. When you’re ready to serve, whip your cream and layer with fresh strawberries minutes before assembly to maintain the light, airy texture. This way, you’ll have a stunning dessert ready to impress with minimal last-minute effort!
Expert Tips for Asian Bakery Strawberry Chiffon Cake
- Stiff Peaks Required: Ensure your egg whites reach stiff peaks for a perfect rise. This is key to achieving the cake’s light and airy texture.
- Gentle Folding: When combining meringue with batter, fold gently to retain air. This delicate process is essential for the sponge-like quality of your chiffon cake.
- Choose Your Pan Wisely: Use a light-colored cake pan to promote even baking and avoid the cake becoming too brown. Dark pans can absorb too much heat, causing over-baking.
- Fresh Ingredients: Opt for fresh and firm strawberries for topping. Avoid overripe fruit to maintain the cake’s delicate structure and visual appeal.
- Cool Upside Down: Cooling the cake upside down is crucial. It prevents the cake from collapsing, preserving that beautiful, cloud-like texture that chiffon cakes are known for.
- Experiment with Flavors: Feel free to customize your Asian Bakery Strawberry Chiffon Cake with different fruits or flavors to keep things exciting for your taste buds!
Variations & Substitutions for Asian Bakery Strawberry Chiffon Cake
Get ready to play with flavors and textures to make this delightful cake your own!
- Seasonal Fruits: Try using mango or peaches instead of strawberries for a tropical twist that brings a burst of sunshine to your table. Each seasonal fruit adds its own unique flavor, brightening the cake in delightful ways.
- Flavor Extracts: Add a splash of almond or coconut extract to your frosting for an intriguing layer of flavor. A little goes a long way, infusing your cake with an aromatic surprise that complements the fresh fruit beautifully.
- Chocolate Delight: Mix in cocoa powder into the chiffon batter to turn your cake into a decadent chocolate version. The combination of strawberry and chocolate creates an irresistible contrast that chocolate lovers will adore.
- Tea Infusion: For a unique touch, incorporate matcha powder into the batter, creating a gorgeous green canvas that pairs excellently with strawberries. This matcha cake not only looks stunning but offers a delightful earthy flavor.
- Dairy-Free Option: Use coconut cream in place of heavy cream to whip up a luscious frosting that’s dairy-free. This switch not only accommodates dietary preferences but adds a hint of tropical flavor.
- Nutty Crunch: Fold in finely chopped nuts like almonds or hazelnuts into the cake batter for a delightful crunch. The added texture elevates the cake experience, making each bite a pleasant surprise.
- Citrus Zing: Add a tablespoon of zest (lemon or lime) to your whipped cream for a refreshing citrus note. The wake-up call of citrus brightens the sweetness of the cream, harmonizing flavors beautifully.
- Spicy Kick: Consider adding a pinch of cinnamon or ginger to the cake batter for a warm, spicy flavor that contrasts nicely with the fruit. This addition can evoke memories of homemade desserts and holiday gatherings.
Each of these variations will allow you to create a unique rendition of the Asian Bakery Strawberry Chiffon Cake, ensuring that every bite is a celebration of creativity and flavor!
What to Serve with Asian Bakery Strawberry Chiffon Cake?
This beautiful cake shines as a centerpiece, but pairing it with the right accompaniments elevates your dessert experience to new heights.
- Fresh Berries: A mix of ripe blueberries and raspberries adds a delightful tartness and color, balancing the sweet creaminess of the cake beautifully.
- Light Tea: A fragrant jasmine or green tea enhances the cake’s delicate flavors while providing a soothing touch to your dessert experience.
- Mint Chiffon Salad: This refreshing salad, dotted with citrus and mint, complements the cake’s lightness and gives a vibrant twist. The freshness of mint feels like a burst of spring!
- Vanilla Ice Cream: A scoop of velvety vanilla ice cream provides a creamy contrast to the airy cake while delivering that beloved comfort factor.
- Coconut Whipped Cream: Elevate the frosting by incorporating coconut cream; this adds a tropical essence and richness that pairs perfectly with strawberries.
- Champagne or Sparkling Wine: A glass of bubbly brings a festive flair; the effervescence enhances the cake’s lightness, making it a delightful treat during celebrations.
- Fruit Sorbet: A scoop of strawberry or lemon sorbet adds a refreshing, fruity burst, keeping things light and palate-cleansing after each slice of cake.
Taking the time to pair your Asian Bakery Strawberry Chiffon Cake with Fresh Cream with these delightful options will surely impress your guests and elevate your dessert table!
Asian Bakery Strawberry Chiffon Cake with Fresh Cream Recipe FAQs
What kind of strawberries should I use for the cake?
Absolutely! Opt for fresh, firm strawberries that aren’t overly ripe or mushy. This will ensure they hold their shape in the cake and provide a refreshing acidity that complements the cream. When selecting strawberries, look for bright red ones with no dark spots or blemishes, as they’ll not only taste better but enhance the cake’s overall presentation.
How long can I store the assembled Asian Bakery Strawberry Chiffon Cake?
Very! You can store the assembled cake in the fridge for up to 4-5 days. To keep it fresh, place a sheet of wax paper between the cake and the container. However, it’s best to enjoy it within this timeframe due to the whipped cream frosting, which can lose its texture and flavor if kept too long.
Can I freeze the chiffon cake, and how should I do it?
Absolutely! You can freeze the unassembled cake layers for up to 3 months. First, let the cake layers cool completely. Then, wrap each layer tightly in plastic wrap to prevent freezer burn and retain moisture. When you’re ready to enjoy, thaw the layers in the fridge overnight. Assemble with fresh cream and strawberries just before serving to preserve the delightful texture and taste!
What if my cake doesn’t rise properly?
Oh no! If your chiffon cake doesn’t rise, it might be due to under-whipping the egg whites or not incorporating them gently enough into the batter. Make sure to whip the egg whites to stiff peaks before folding them in. It’s essential to do this delicately to keep the air bubbles intact, which are crucial for that light and airy texture. A light hand goes a long way!
Are there any dietary considerations for this cake?
Yes! If anyone has allergies, it’s important to note that this cake contains eggs and dairy. For a dairy-free option, consider using a non-dairy whipped topping in place of heavy cream and substituting almond or coconut milk for the whole fat milk. Additionally, check for any fruit allergies when choosing your strawberries, and feel free to experiment with other fruit toppings as well.
Can I use a different flavor for the frosting?
Very much so! While the classic vanilla frosting is delightful, you can easily switch it up by using flavored extracts like almond or coconut for a twist. Just remember to keep the balance of flavors in mind, so they complement the light chiffon without overpowering it. Enjoy experimenting!
Asian Bakery Strawberry Chiffon Cake with Fresh Cream Bliss
Ingredients
Equipment
Method
- Preheat the Oven: Set your oven to 325°F (163°C).
- Prepare the Pan: Line the bottom of a cake pan with parchment paper.
- Sift the Dry Ingredients: Sift together cake flour, baking powder, granulated sugar, and sea salt.
- Whisk Wet Ingredients: Whisk egg yolks, whole milk, and neutral oil until creamy; mix into dry ingredients.
- Make the Meringue: Whip egg whites with cream of tartar until stiff peaks, then gradually add sugar.
- Fold Together: Gently fold one-third of the meringue into the batter, then fold in remaining meringue.
- Bake the Cake: Pour batter into the prepared pan and bake for 25-28 minutes.
- Cool the Cake: Cool cake upside down in the pan for 30 minutes.
- Prepare the Frosting: Chill mixing tools and whip heavy cream with powdered sugar and vanilla until stiff peaks.
- Assemble the Cake: Layer whipped cream and diced strawberries between cake layers, then frost outer layer with whipped cream.