Strawberry chiffon cake

Step 1

• Turn on the oven at 160 ° C.
• Meanwhile, wash and dry the strawberries, remove the stalk and blend them until you get a puree.

Step 2

• In a bowl, mix the flour with the sugar and baking powder while in another bowl whisk the egg whites with the cream of tartar.

Step 3

• Add the egg yolks, seed oil and strawberry purée to the dry ingredients and mix with a whisk.

Step 4

• Incorporate a third of the egg whites, stirring vigorously and, subsequently, add the remaining egg whites, stirring gently with a spatula.

Step 5

• Pour the mixture into the ungreased angel food cake mold and bake at 160 ° C for 30 minutes, then at 150 ° C for another 20 minutes.

Step 6

• Do the toothpick test, take the chiffon cake out of the oven and turn it upside down immediately.
• Place the mold on a plate and wait for the cake to cool completely upside down.
• If the chiffon cake did not come off by itself, use a thin spatula to remove the edges first and then the bottom.

Step 7

• Arrange the cake on a plate e decorarla with sprigs of fresh whipped cream.

Step 8

• Finally, finish with fresh strawberries and a sugar butterfly.