strawberry chiffon cake with swiss meringue buttercream with slice cut out

First Dates and Chiffon Cake – Strawberry Chiffon Cake Recipe

On Thursday I had a date. There’s something about going on a date that just opens you up to everything around you, like the whole world is steeped in possibility. So I was feeling super happy and energised this weekend and wanted to try something new. After a quick jaunt through pinterest I had set my sights on a cake that reflected my mood.

It’s girly, it’s sophisticated and it flirts with the idea of being more than just your standard, every day cake – it’s a little bit special – Strawberry Chiffon Cake. I couldn’t wait to try it, so I donned my polka dot apron and got to it.

I was excited to try a new recipe, but I was not prepared for how much I was going to fall in love with this cake, it’s the softest cake you could imagine (hence the name) and so full of delicious fruity flavour.

This is an elegant cake, this is not a cake you make for a kid’s party, it’s a classy young lady cake, it’s a ‘treat me like a princess’ cake – it’s my new favourite.

I decided that a cake this elegant would require an equally elegant frosting, it needed a swiss meringue buttercream, the luxurious silky buttercream really compliments the super soft cake and brings out the strawberry flavour.

The recipe makes enough strawberry puree to put a layer inside the cake if you want an extra strawberry punch, or just keep the spare puree and spoon it over some ice cream!

Strawberry Chiffon Cake
  1. 1 punnet of strawberries
  2. 6 egg whites
  3. 1 cup caster sugar
  4. 4 egg yolks
  5. 1/4 cup vegetable oil
  6. 1 cup plain flour
  7. 1 tsp vanilla extract
  8. 1 tsp baking powder
  9. 1/4 tsp salt
  10. Pink food colouring (optional)
  1. Put the strawberries in a saucepan with 1/3 cup of the caster sugar and leave on a low heat, stirring occasionally until the berries are breaking apart (about 30 mins). Put into a food processor and blitz to form a puree, set aside to cool.
  2. Line the base of two cake tins with baking paper, but do not grease the tins.
  3. Whip egg whites in an electric mixer until soft peaks form, add 3 tablespoons of caster sugar and continue to whip until semi-stiff peaks form.
  4. Meanwhile, whisk together the egg yolks, oil and remaining caster sugar in a large bowl (no need for electric whisk here). Add the vanilla and 1/3 cup of the strawberry puree and whisk until combined. I added a drop of pink food colouring at this stage just to give it a boost, but this is entirely optional.
  5. Sieve the flour, baking powder and salt into the egg yolk mixture and stir until combined.
  6. Take 1/3 of the meringue mixture and add it to the bowl, mixing it in to loosen the batter, then carefully fold in the remaining meringue.
  7. Divide batter between cake tins and bake at 160° for about 15 - 25 mins, until a skewer comes out clean (check regularly).
  8. Once the cakes are ready, remove from the oven and place tins on a cooling rack upside down until completely cooled, then remove from tins and decorate.

Swiss Meringue Buttercream
  1. 5 egg whites
  2. 1 cup caster sugar
  3. 400g butter
  4. 1 tsp vanilla extract
  1. Heat the egg whites and sugar gently over a bain marie, whisking until the sugar has just dissolved. Transfer to an electric mixer and whisk on high until stiff, glossy peaks form.
  2. Cube the butter into about 2cm sized cubes and allow to soften a little, once the meringue is at stiff peak form, add the butter cube by cube until it's all incorporated, then add the vanilla. This is a lengthy process but totally worth it!
  3. Once it's done you should have a thick, glossy frosting.

Leave a Comment