I know I said I was going to start with a healthier meal but this tasted so good that I couldn't resist.
It's been a little warmer here which reminds me of Spring, which reminds me of gardening, which reminds me of summer and all the yummy foods that come with summer(yes my mind really does move this way).
Last fall, one of my BF's and I went to a cooking exhibition and our local "cake lady" made this cake for her demonstration and it looked soooo good and refreshing. When I walked out of work yesterday and it was warm, I knew it was the day to make it. It did take some time but it was so worth it!! I can't wait to make this again in the summer when the strawberries are at their sweetest. I brought it into work so poor Vince didn't get any yet..hopefully there will be a piece left over to take to him.
PS: Make sure you don't put this on a cake stand that doesn't fit in your fridge, it'll only end with you loudly cursing at yourself in the kitchen and your neighbor's dog outsite barking at you while you try to pick the cake up and move it to another plate. The morale of the story: think ahead.
Strawberry Cinnamon Chiffon Cake
Recipe Source: Lisa Decker Cakes, Altoona, PA
- 2 1/4 cups cake flour
- 2 cups sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 6 eggs, room temperature
- 1/2 cup vegetable oil
- 3/4 cup water
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon cream of tartar
- 1 quart strawberry
- 2 1/2 cups heavy cream
Prep Time: 1 hr
Total Time: 2 1/2 hrs
1 Heat oven to 325 degrees. - you will need an angel food cake pan.
2 Combine flour, 1 cup of sugar, baking powder, cinnamon and salt in large bowl.
3 Separate eggs. Combine the yolks, oil, water and 1 tsp vanilla. With an electric mixer set on low, gradually beat egg yolk mixture into flour mixture until just smooth.
4 Clean beaters and beat egg whites with cream of tartar at medium speed with they hold soft peaks. Beat in 1/2 cup of remaining sugar, adding it gradually. Continue until whites hold stiff peaks.
5 With a rubber spatula, gently fold the egg whites into the cake batter.
6 Pour into UNGREASED 10" angel food cake pan. Bake until toothpick comes out clean - 1 hour to 1 hour 10 minutes - Cool.
7 Slice off top of cake 1/2" and set aside. Cut a tunnel about 1 1/2" deep in the cake. The cut should be about 3/4" from the center and the outside of the cake. Remove cake with a fork to form the tunnel.
8 Hull and chop half the strawberries. Beat heavy cream with remaining 1/2 cup of sugar (add more or less depending on sweetness) and 1/2 tsp vanilla until the cream has stiff peaks. Combine 1 1/2 cups of whipped cream with the chopped strawberries.
9 Fill the tunnel with the strawberry and whipped cream mixture. Replace the top of the cake.
10 Frost cake with remaining whipped cream. Before serving, hull and halve the remaining strawberries and decorate the cake with the berries