Where I grew up, we could not grow strawberries.
Living in a tropical country, while we had abundance of mangoes, custard apples, dragon fruits etc., we did not have strawberries. Available every summer were the local mulberry varieties – they were sweet and sour and made excellent cordial.
Then, strawberries appeared in one late summer, around 10 years back, from some farmers in the highland area of the country (Da Lat). My close friend at the time, O., would go crazy for them and I never understood why. Those strawberries were small, not at all luscious.The taste was sour and uninspiring.
It was not until I resided in Australia that I discovered my true love for this fruit. We have strawberries very often in our home. No preparation neccessary. Just simply enjoy the fruits as they are, au naturel. A perfect fruit needs not any prepation (the other one is navel oranges – I’m crazy about them).
Lately though, I kept on thinking about a lovely chiffon cake I made once, ages ago. I remember the flavours very well – fruity with slight yoghurt fragrance although the cake itself is dairy-dree. The cake also has a different texture from normal chiffon cake since real strawberry puree is used here.
The amount of the recipe is originally for a 8-inch tube pan. My chiffon pan is much larger (10-inch), but I was too lazy to adjust the measurement. Hence, a smaller and not as tall cake. Never mind. The cake is so soft and fragrant, something I love.
You can serve it with chocolate sauce. I wanted to enjoy the strawberry goodness, so I served the cake with strawberry compote and some grated chocolate.
Adapted from here. I’ve increased the amount of strawberry and did not use any artificial flavouring.
5 egg yolks
40 gm. Castor sugar
1/4 tsp. Salt
250 gm. Fresh Strawberries – puree until fine
80 gm. corn oil
3 tsp vanila extract
120 gm. cake flour
1 tsp. Baking powder
5 Egg white
1/2 tsp. Cream of Tartar
70 gm. Castor sugar
(1) Mix the egg yolks with sugar and stir until well mixed.
(2) Add in cornoil, strawberry puree, vanilla extract and stir till well-mixed. Add in flour and baking powder and stir until smooth .
(3) Beat egg white with cream of tartar and while egg white is beating, pour in sugar gradually and beat till stiff.
(4) Fold egg white with the egg yolk mixture and pour into a greaseless 23 cm or 25 cm tube pan and bake at 175C for about 50 mins.
(5) When cake is done, remove from oven and overturn the cake onto a wire rack until cool. Remove from pan. Serve.