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Vanilla Chiffon Cake with Whipped Cream and Strawberries
Vanilla Chiffon Cake with Whipped Cream and Strawberries

Before you jump to Vanilla Chiffon Cake with Whipped Cream and Strawberries recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money In The Kitchen.

Remember when the only individuals who cared about the environment were tree huggers and hippies? That’s a thing of the past now, with everyone being aware of the problems besetting the planet and also the shared burden we have for turning things around. According to the experts, to clean up the environment we are all going to have to make some adjustments. These modifications need to start occurring, and each individual family needs to become more environmentally friendly. The cooking area is a good starting point saving energy by going more green.

A lot of electricity is actually consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. If you’re in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less energy. The proper temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use much less electricity. An additional way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to operate as often.

The kitchen alone provides you with many small methods by which energy and money can be saved. Natural living is something we can all do, without difficulty. A lot of it is basically using common sense.

We hope you got benefit from reading it, now let’s go back to vanilla chiffon cake with whipped cream and strawberries recipe. You can cook vanilla chiffon cake with whipped cream and strawberries using 22 ingredients and 14 steps. Here is how you achieve that.

The ingredients needed to prepare Vanilla Chiffon Cake with Whipped Cream and Strawberries:
  1. Prepare FOR CAKE
  2. Use cake flour
  3. Provide granulated sugar
  4. Get baking powder
  5. Get salt
  6. Get egg yolks
  7. Prepare water
  8. You need oil, vegetable, canola or any flavorless oil
  9. Provide vanilla extract
  10. Take egg whites
  11. Prepare cream of tartar
  12. Get additional granulated sugar for egg whites
  13. Take FOR WHIPPED CREAM FROSTING AND FILLING
  14. You need heavy whipping cream
  15. Provide confectioners sugar
  16. Provide vanilla extract
  17. Provide unflavored gelatin
  18. You need cold water
  19. Provide FOR STRAWBERRIES
  20. Use fresh strawberries
  21. Get FOR GARNISH
  22. You need 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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