Soft and Dreamy Strawberry Chiffon Cake

What sort of Brits would we be if we didn't love a slice of cake with our cuppa? As the weather gets warmer, I'm drawn less to rich chocolate cakes and spiced carrot cakes, and want something a little lighter.

This strawberry chiffon cake is the perfect sweet treat, making an excellent snack for afternoon tea or a dessert in the warmer months. Enjoy the natural sweetness from the strawberries, and the cheery pink colour.

Make in a bundt tin, or normal round tin. Serves 12


400g strawberries, hulled
Grated zest and juice 2 lemons
220g plain flour
80g cornflour
3 tsp baking powder
½ tsp salt
7 medium free-range eggs, separated (fridge cold)
200g caster sugar
80ml vegetable oil
1 tsp vanilla extract (optional)
A few drops red food colour (optional)
300-350g icing sugar
50g soured cream
Grated zest 1 lime


  1. Preheat your oven to gas mark 4, 160°C.

  2. Make a strawberry puree by blending 200g of strawberries with a squeeze of lemon juice until liquid. Then, strain the mixture to remove pips. You can do this with a normal sieve or, if you prefer, use cheesecloth (although it is a little messier).

  3. In a large bowl, sift together the flour, cornflour, baking powder and salt. Sifting allows for extra air into the mixture, making it even lighter and fluffier.

  4. In another bowl, beat the egg yolks with an electric hand whisk and ⅓ of the sugar until they are thick, pale and hold a ribbon trail for 3 seconds. Stir in 1 tbsp lemon or lime zest, the juice of 1 lemon (about 40ml) and 140ml of the strawberry purée. You can also add a drop of red food colour and/or vanilla extract at this point if you have it. Beat in the oil until incorporated.

  5. In another large bowl, whisk the egg whites in a stand mixer or with a hand mixer until very white and foamy. Gradually add the remaining sugar one spoon at a time, beating until it reaches stiff peaks (when you lift out the beaters the tips of the peaks formed don’t flop over). 

  6. Using a spatula or metal spoon, gently mix the dry ingredients into the egg yolk mixture a little at a time until just combined. Gently fold in spoonfuls of the egg whites, ensuring they are as fully incorporated as you can. The mix will be voluminous and look like a big fluffy pink milkshake.

  7. Scrape the cake mixture into the cake tin and pop it in the oven to bake for 35-40 minutes. Test by lightly pushing with the pad of your finger to see if it feels a little bouncy. Leave the cake to cool to one side.

  8. As it cools, put the remaining strawberry purée (about 1 tbsp) in a bowl with the soured cream, then sift over 300g icing sugar and stir together. You can add a bit more icing sugar if needed. You want it to be thin enough to spoon over the cake but not so thin that it dribbles off completely.

  9. Once cool (about 30 minutes), cover the cake with the thick pink icing, gently smoothing it out with a spatula.

  10. Decorate the cake with the remaining strawberries, thinly sliced, and sprinkle with lime zest.


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