Description

Capture the essence of summer with this light-as-air vanilla chiffon cake, featuring layers of juicy macerated strawberries and a refreshing Greek yogurt frosting. This recipe balances traditional baking techniques with a modern, tangy twist for a dessert that is both nostalgic and sophisticated.

Ingredients

4 cups fresh strawberries, sliced or quartered
1/2 cup granulated sugar (for strawberries)
1 tablespoon lemon juice
Pinch of sea salt
7 large eggs, separated and at room temperature
1/2 cup granulated sugar (for yolks)
1/2 cup vegetable oil
3/4 cup whole milk
2 teaspoons pure vanilla extract, divided
2 cups all-purpose flour
1 tablespoon baking powder
1/4 cup cornstarch
1/2 teaspoon cream of tartar
1/2 cup granulated sugar (for egg whites)
1 cup heavy cream, chilled
1/2 cup powdered sugar
1/2 cup Greek yogurt, chilled

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Instructions

In a medium bowl, combine the sliced strawberries with 1/2 cup sugar, lemon juice, and a pinch of salt; cover and refrigerate for 30 minutes to macerate.
In a large mixing bowl, whisk together the 7 egg yolks with 1/2 cup sugar until the mixture is thick and pale, then stir in the oil, milk, vanilla, and salt.
Sift the flour, baking powder, and cornstarch together, then gently fold the dry ingredients into the yolk mixture until just combined.
In a separate, perfectly clean bowl, beat the egg whites with the cream of tartar until frothy, then gradually add the remaining sugar while beating until stiff, glossy peaks form.
Gently stir one-third of the whipped whites into the yolk batter to lighten it, then fold in the remaining whites using an over-and-under motion until no white streaks remain.
Pour the batter into an ungreased 8-inch round pan and bake at 325 degrees Fahrenheit until the top springs back when touched.
Invert the pan immediately to cool completely, preventing the chiffon structure from collapsing.
Whip the cold heavy cream with powdered sugar until thick, then fold in the cold Greek yogurt, vanilla, and a pinch of salt to create the frosting.
Assemble the cake by layering the cooled chiffon with the macerated strawberries and chilled yogurt frosting.

Notes

To ensure your chiffon cake reaches its maximum height, it is vital to use an ungreased pan; the batter needs to grip the sides of the pan as it rises. Additionally, when separating your eggs, make sure no yolk enters the whites, as any fat will prevent the meringue from reaching the stiff peaks necessary for a light crumb.

Prep Time: 40 mins
Cook Time: 45 mins
Category: Dessert
Method: Baking
Cuisine: American