Strawberry Chiffon Cake

Another Birthday cake for my mom? Yeah.. the previous was made last saturday, and was eaten without her cutting as we wanted to give mom a surprise celebration on today (which is the Actual day)

All goes according to plan as mom was kept in the dark until the caterior set up the food at her place.

How can such celebration goes without a proper cake?

Hence, I have made this cake last night.. without the top design as my highest container can only carry up to this height (abt 7")

Here's the design made in hurry as I was 1 hours late (I travelled from Suntec to Jurong, by bus)! I had asked my hubby to fetch the kids and the cake from home, together with my pre-prepared ingredients and tools.

This is the most successful cake I have made so far!

Here's how I made the cake:

Ingredients:

1. 180gm cake flour
2. 1.2tsp vanilla extract
3. 50gm raw sugar
4. 1.2tsp baking powder
5. 1/8 tsp salt
6. 7 egg yolks
7. 108gm strawberry low fat fresh milk
8. 84gm vegetable oil
9. 7 egg white
10. 50gm raw sugar
11. 1/8 tsp cream of tartar

Fillings:

1. Whipping cream
2. Srawberries

Method:

• Prepare oven to 1750C, Greas and flour 2 X 9" round pan.
• Sift cake flour, baking powder and salt, set aside
• beat egg yolks until ribbon stage, add sugar and continue to beat till sugar dissolves.
• Add vanilla extract, oil, milk and beat till combine, add flour in 2 portion and beat in medium speed till incorporated.
• In a clean bowl, beat egg white, tartar and sugar until soft peaks form.
• Fold in egg white into the yolk mixture in 3 portion.
• Pour the mixture into the prepared pan and bake for 20mins.
• Remove and leave to cool.
• Frost with whipped cream.