A vintage-inspired pretty-in-pink chiffon cake with fresh strawberry and rhubarb is the perfect way to celebrate.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h55m
Yield 20
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. In large bowl, mix flour, baking powder, salt and 1/2 cup of the granulated sugar until blended. Add oil, egg yolks, pureed strawberries and food color. Beat with electric mixer on medium speed about 2 minutes or until blended; set aside.
- Wash and dry beaters. In medium bowl, beat egg whites and cream of tartar with electric mixer on medium speed about 1 minute 30 seconds or until soft peaks form. Gradually add the remaining 3/4 cup granulated sugar. Beat until stiff peaks form. Fold one-third of the egg white mixture into the egg yolk batter gently but thoroughly. Fold in remaining egg white mixture. Pour into ungreased 10-inch angel food (tube) cake pan. Tap pan on counter to remove air bubbles.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Immediately turn pan upside down onto heatproof bottle or funnel. Let hang about 2 hours or until cake is completely cool.
- Meanwhile, in 1-quart saucepan, heat rhubarb, lemon peel, 1/4 cup granulated sugar and the water to boiling over medium heat. Reduce heat to medium-low; simmer until soft and cooked through, about 3 minutes. Remove from heat; set aside to cool, about 30 minutes. Stir in quartered strawberries.
- In medium bowl, beat 1/2 cup of the whipping cream and 1 tablespoon of the powdered sugar until stiff peaks form. Fold in 1/2 cup of the cooled strawberry-rhubarb mixture. Reserve remaining mixture for top of cake.
- Place cake top side down on serving platter. Cut 1-inch layer off top of cake; set aside. Cut tunnel into cake 1 inch deep and 1 inch wide; discard tunnel scraps. Fill tunnel with strawberry-rhubarb cream mixture. Replace top of cake.
- To make glaze, stir together remaining 1/2 cup whipping cream and remaining powdered sugar (almost 1 1/2 cups) in medium bowl until smooth. Spoon glaze over top of cake, letting it run down side. Top with reserved strawberry-rhubarb mixture just before serving.
Nutrition Facts : Calories 270, Carbohydrate 38 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 28 g, TransFat 0 g
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Noel Molla
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best cake he's ever had.
Friend Vlogs
[email protected]This cake is perfect for a summer party or potluck. It's light and refreshing, and everyone will love it.
Nomathemba Magaqa
[email protected]I'm allergic to strawberries, so I substituted raspberries in this recipe. It turned out great!
Jedidja Kerk
[email protected]This cake is a great way to use up leftover strawberries and rhubarb. It's also a delicious and easy dessert to make.
KURDAPYA
[email protected]I followed the recipe exactly and my cake turned out perfectly! It was so delicious and everyone at my party loved it.
Tabitha Kile
[email protected]This cake was a disappointment. The texture was dry and the flavor was bland. I won't be making it again.
Chizaram Nzekwe
[email protected]I'm not a big fan of rhubarb, but I loved this cake! The strawberries and whipped cream really balanced out the tartness of the rhubarb.
Babul Das
[email protected]This cake is absolutely beautiful! I can't wait to try it.
Amanda Campion
[email protected]This cake is so moist and flavorful! I love the way the strawberries and rhubarb complement each other. The whipped cream and fresh berries on top are the perfect finishing touch.
Teddy Best
[email protected]I love the simplicity of this recipe. It's easy to follow and doesn't require any special ingredients or equipment. I also appreciate that it's a one-bowl recipe, which makes cleanup a breeze.
digital bangla 619
[email protected]This cake was a bit more challenging to make than I expected, but it was worth the effort! The end result was a stunning and delicious cake that was perfect for a special occasion.
Albeit Faushner
[email protected]I've made this cake several times now and it's always a hit! My friends and family love the unique flavor combination and the beautiful presentation. It's definitely a showstopper dessert.
Mr Sk Techyoutube
[email protected]This strawberry rhubarb chiffon cake is a delightful treat! The combination of sweet strawberries and tart rhubarb is perfect, and the chiffon cake is light and fluffy. I loved the addition of the whipped cream and fresh berries on top - it really to