Strawberry Chiffon Cake
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
YIELD: 12 servings.
This light and luscious cake, along with fresh strawberries, is a "berry good" dessert to serve at a church ice cream social.
Ingredients
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1 cup all-purpose flour
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3/4 cup sugar
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1-1/2 teaspoons baking powder
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1/2 teaspoon salt
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1/4 cup vegetable oil
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3 large eggs, separated
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1/3 cup orange juice
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1/4 teaspoon cream of tartar
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1-1/2 to 2 quarts fresh strawberries, sliced
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Vanilla ice cream
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Whipped cream
Directions
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1.
Sift together flour, sugar, baking powder and salt. Place in a large bowl and make a well in the center. Add oil, egg yolks and orange juice; beat with a spoon until smooth.
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2.
In a bowl, beat egg whites and cream of tartar until stiff. Gradually add batter, folding gently until blended. Pour into an ungreased 9x5-in. loaf pan. Bake at 325° for 50-55 minutes. Invert immediately on wire rack, but keep in pan. When cool, remove cake from pan and slice into 12 pieces. Top each slice with berries, ice cream and whipped cream.
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