Strawberry Condensed Milk Chiffon Cake
A light chiffon cake made with the separated-egg method, filled with strawberry cream frosting — sweet-tart, fragrant, and tender.
Ingredients
milk
50 g
salad oil
75 g
condensed milk
30 g
egg yolks
105 g
cake flour (sifted)
80 g
cornstarch (sifted)
30 g
baking powder
2 g
salt
2 g
caster sugar
120 g
cream of tartar
5 g
egg whites
200 g
shortening (for white buttercream)
150 g
powdered sugar (for white buttercream)
45 g
honey (for white buttercream)
10 g
strawberry jam (for strawberry buttercream)
50 g
whipped dairy cream (for strawberry buttercream)
100 g
Instructions
1
Make the cake batter
Combine the milk, salad oil, and condensed milk and whisk until smooth.
2
Add the dry ingredients
Add the sifted cake flour, cornstarch, salt, and baking powder and stir until just combined.
3
Add the egg yolks
Add the egg yolks and mix until smooth. Set aside.
4
Whip the egg whites
Beat the egg whites, cream of tartar, and caster sugar on medium speed until medium-stiff peaks form.
5
Fold the batters together
Fold one-third of the whipped egg whites into the yolk batter until combined, then pour the remaining batter into the egg whites and fold gently until evenly blended.
6
Bake
Line a baking tray with parchment paper, pour the cake batter into the tray and smooth the surface. Bake at top heat 200°C / bottom heat 120°C for 12–15 minutes. Remove the cake and let it cool completely.
7
Roll the cake
Invert the cooled cake, peel off the parchment paper, spread the strawberry buttercream evenly over the surface with a spatula, then use a rolling pin to press against the paper and roll the cake up. Let it rest for 10 minutes before slicing into pieces.
8
Make the white buttercream
Beat the shortening and powdered sugar until fluffy, then add the honey and mix until smooth.
9
Make the strawberry buttercream
Add the strawberry jam and condensed milk to the white buttercream and mix well. Finally, fold in the whipped dairy cream and set aside.
