Strawberry Almond Chiffon Cake
Strawberry Almond Chiffon Cake is a light and tender cake covered in cream cheese frosting and topped with luscious, sliced strawberries.
- Prep time
- 40 min
- Cook time
- 1 hr 17 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 7 Large Egg Whites (1 Cup)
- ½ Teaspoon Cream of Tartar
- 2 ¼ Cups Cake Flour
- 1 ½ Cups White Granulated Sugar
- 3 Teaspoons Baking Powder
- 1 Teaspoon Salt
- ½ Cup Cooking Oil
- 5 Egg Yolks
- ¾ Cup Cold Water
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Almond Extract
- 8 Ounces Cream Cheese (Softened)
- ½ Cup White Granulated Sugar
- ½ Teaspoon Vanilla Extract
- ½ Teaspoon Almond Extract
- 8 Ounces Frozen Whipped Topping (Thawed)
- 2 Pounds Fresh Strawberries (Hulled and Sliced)
- 2 Tablespoons White Granulated Sugar
Instructions
- 1
Make the Cake. Preheat the oven to 325°F and set a 10 x 4” tube pan on a baking sheet.
- 2
In a large bowl, beat the egg whites and cream of tartar with an electric mixer on medium-high speed until stiff peaks form. Set aside for later.
- 3
In another large bowl sift together the cake flour, sugar, baking powder, and salt. Make a well in the center of the dry ingredients.
- 4
Add the cooking oil, egg yolks, cold water, vanilla extract, and almond extract. Beat the mixture until it is smooth and ribbons of batter fall from a spoon or spatula.
- 5
Using a silicone spatula fold in the stiffly beaten egg whites just until they are blended into the egg yolk batter and no streaks of white egg white remain.
- 6
Pour the batter into the tube pan and bake for 55 minutes at 325°F. Then, increase the oven temperature to 350°F and continue to bake for another 10 to 15 minutes. The cake should spring back when touched lightly or when a cake tester comes out clean.
- 7
Invert the cake on a drinking glass and let it hang until cool.
- 8
Make the Frosting. In a large bowl, beat the cream cheese, ½ cup sugar, vanilla extract, and almond extract on medium speed with an electric mixer until smooth. Add the whipped topping and continue to beat on low speed until completely blended. Add the whipped topping and continue to beat on low speed until completely blended.
- 9
Assemble the Cake. Place the cake on a plate or cake stand that is at least 2” wider than the cake. Spread a crumb coat of frosting over the top and sides of the cake. Refrigerate the cake as you slice the strawberries.
- 10
Slice the strawberries ¼" thick and finish frosting the cake with a final coat of frosting. Decorate the top of the cake with only slices from the center of the berries. Cut the remaining strawberries and place them in a small bowl. Add the sugar to sweeten them. As the cake is cut and served, spoon the sugared strawberries over each slice.