There is just something about perfectly macerated fruit, buttery cake, and whipped cream that I endlessly crave. This recipe can be swapped out with any fruit that is in season and will not disappoint. Before to eat on your porch after a nice dinner cooked at home or at midnight when you have a sweet tooth craving.

INGREDIENTS LIST AND TOOLS: 

Kitchen Tools: 10 inch tube pan

BUTTERY CHIFFON CAKE:

  • 2 1/4 cup sifted cake flour
  • 1 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
    • all above ingredients: sift together in a large mixing bowl
  • 5 large egg yolks
  • 1/2 cup water
  • 1 stick of butter melted (make sure its lightly room temp, not hot!)
  • 1 lemon grated
  • 1 teaspoon vanilla 
    • all above ingredients: whisk together in separate mixing bowl
  • 8 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1/4 cup sugar 
    • put egg whites and cream of tartar in kitchen aid bowl, leave the sugar separate

WHIP CREAM INGREDIENTS:

  • 1 cups heavy whipping cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract

MACERATED STRAWBERRIES: (DAY OF, 2-6  HOURS BEFORE SERVING)

  • 1 pint of strawberries, hulled and cut in half
  • 1/4 cup of sugar 
  • torn basil leaves 

BUTTERY CHIFFON CAKE:

-Preheat oven to 325 degrees 

-Mix egg yolk+vanilla mixture into sifted flour mixture until smooth

-Whisk egg whites in stand mixer and gradually add sugar until you form stiff peaks

-Use a rubber spatula to fold egg whites into egg yolk+flour mixture. Do this in four parts to make sure your cake stays airy and does not deflate 

-Scrape batter into 10 inch tube pan (aka angel food pan)

-Bake until the top springs back up- if you aren’t sure if its finished, stick a toothpick into the center and make sure it comes out clean. It should take roughly 50-55 minutes!

-Cool cake on resting rack, once your cake is somewhat cool, invert onto a plate

-Dust with sifted powdered sugar

WHIP CREAM:

*you can make whip a day in advance to save time and make it easier on bowl clean up!*

-Put bowl and whisk in freezer 30 minutes before making whip cream

-Gently whisk together all ingredients, once incorporated slowly turn up the speed until medium to stiff peaks form

-Store in fridge; should last 2 days *if you don’t eat it all!*

MACERATED STRAWBERRIES:

*Make sure to use the most local and seasonal strawberries you can find! If they aren’t in season where you live- swap out with your favorite seasonal fruit*

-Hull and cut strawberries in half

-Toss with sugar and torn basil leaves in small bowl and leave in the fridge until ready to serve (2-6 hours ahead of time) 

ASSEMBLY:

-Run out to the garden and pick some basil blossoms

-Cut your chiffon cake, garnish with macerated strawberries (make sure to get all the good juices that are in the bottom of the bowl to spoon over the cake) whip cream, and basil blossoms

All good things take time! This recipe is a good one to have in your back pocket when you have a last minute dinner party or just want to celebrate your favorite seasonal fruit!

Leave a Reply