Strawberry Marshmallow Chiffon Dream Cake
Chiffon cake:
• 5 large egg whites
• ½ tsp cream of tartar
• 110 g granulated sugar
• 5 large egg yolks
• 85g milk
• 55 g oil
• 1 tsp vanilla
• 100 g cake flour
• 1 tsp baking powder
• ¼ tsp salt
Frosting:
• ⅔ cup egg whites
• 1½ cup granulated sugar
• 1 tsp cream of tartar
• 2 tsp vanilla
• 2 cups Heavy Cream
• 1 cup strawberry compote
Instructions:
Preheat oven to 350°F. Line two 8” cake pans with parchment on the bottom and set aside.
In a large bowl, beat together egg whites and cream of tartar with a whisk until soft, foamy peaks form.
Beat in the sugar a teaspoon at a time until the meringue form stiff peaks that hold their shape. Set aside.
In a separate bowl, whisk together egg yolks, milk, oil, and vanilla until combined. Whisk in the cake flour, baking powder, and salt until smooth.
Add the egg whites into the egg yolk mixture. Fold until no streaks of batter are visible. Be careful not to overmix!
Divide batter into pans. Place a second tray filled with 1” of boiled water on the bottom rack of oven.
Bake cakes on the middle rack for 20–25 minutes, until the the tops are set and lightly golden brown. Allow to cool for half an hour in the pans before turning out onto a cooling rack.
Marshmallow frosting:
Fill a large pot with 2" of water and bring to a boil. Add a heatproof bowl on top and add egg whites, cream of tartar, and sugar. Stir constantly until there are no granules of sugar, it should reach 160F.
Transfer syrup to the bowl of a stand mixer fitted with the whisk attachment and add vanilla. Beat until fluffy 5-10 min.
In a separate bowl beat the heavy cream until stiff peaks form. Reserve about ¾ cup of the fluff for decoration and fold the rest into the whipped cream. Set aside.
Assemble: Add the first cake layer to a stand and top with a little less than half the frosting. Make a slight indent and spoon ¾ cup of the strawberry compote inside leaving a ½" radius from the sides.
Add the second cake layer and cover the top and sides with the remaining frosting. Add some more of the compote to the top and decorate with reserved marshmallow fluff. Enjoy!
Create the ultimate dessert experience with this Strawberry Marshmallow Chiffon Dream Cake, an enchanting treat that combines the rich flavors of strawberry and the soft cloud-like texture of chiffon cake. This cake is not just a feast for the eyes but also a delight for the palate, with its striking layers and hints of vanilla complemented by the sweetness of the strawberries. To make the perfect chiffon cake, the secret lies in the whipped egg whites that give the cake its height and fluffiness. Using fresh strawberries not only enhances the flavor but also adds a refreshing touch, especially during warm seasons. The marshmallow frosting balances sweetness with a creamy texture, making every bite a heavenly experience. This cake serves well as a centerpiece for special occasions, birthday celebrations, or even a delightful family dessert. For the best results, ensure your ingredients are at room temperature, and do not rush the mixing process. The folding of the egg whites into the other ingredients is critical; it contributes significantly to the cake’s airy quality. Additionally, try pairing this cake with a scoop of vanilla ice cream for a warm and cold dessert contrast that will leave your guests raving. Explore variations by adding other fruits like raspberries or blueberries for a mixed berry chiffon cake, or experiment with different flavor profiles in your frosting. Whichever way you choose to adapt this recipe, the Strawberry Marshmallow Chiffon Dream Cake is sure to impress and become a favorite in your baking repertoire!
