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Before you jump to Strawberry Chiffon Cake recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

Healthy eating is today a lot more popular than before and rightfully so. There are numerous illnesses linked with a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and hypertension. Even though we’re constantly being advised to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. Most people typically believe that healthy diets call for a lot of work and will significantly change how they live and eat. It is possible, however, to make a few minor changes that can start to make a good impact on our everyday eating habits.

One initial thing you can do is to pay close attention to the choices you make when you’re at the grocery since you most likely buy lots of food items out of habit. For instance, has it crossed your mind to check how much sugar and salt are in your preferred cereal? Consuming a bowl of oatmeal will give you the energy to face the day while protecting your heart simultaneously. If this is not to your liking on its own, you can easily mix in fresh fruits that can supply you with other healthy nutrients and as such, one small change to your diet has been achieved.

All in all, it is not hard to start making healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to strawberry chiffon cake recipe. You can have strawberry chiffon cake using 7 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to prepare Strawberry Chiffon Cake:

1. You need 250 gr fresh strawberry
2. You need 7 large egg yolks
3. Prepare 70 ml canola oil
4. Provide 1/2 tsp salt
5. Prepare 140 gr all purpose flour
6. Use 7 large egg whites
7. Get 140 gr sugar

Steps to make Strawberry Chiffon Cake:

1. Prepare a chiffon cake pan. DO NOT grease the pan. Preheat the oven 340°F.
2. Puree the strawberries. Combine the strawberry puree with egg yolks, salt and oil in a mixing bowl. Mix in flour until the batter well combined and smooth.
3. Put the egg whites in a mixing bowl. Check to make sure bowl and beaters are completely clean and dry. (The smallest trace of yolk, water, or fat can prevent the whites from obtaining maximum volume.) Beat egg whites until foamy. Gradually add in sugar (in 3 batches), beating on high speed until frothy and stiff peaks form. you can test by lifting beaters straight up from egg whites. Peaks should remain on top of the egg whites, and when bowl is tilted, mixture should not slide around.
4. Gently fold (do not beat or stir so the volume is not lost) the meringue (the beaten egg whites) into egg yolk batter in 3-4 batches.
5. Pour the batter into the pan. Bake for 50 - 60 minutes or until the cake is done. Check with a skewer, when it's done, the skewer will come out dry and clean.
6. When the cake is done, remove from oven then invert the pan onto table until completely cooled. This is a very important step so the cake will not sink.
7. Take the cake out of the pan and slice. Serve it as is or with whipped cream or ice cream. Enjoy.

If you want to make a chocolate version, swap out strawberry. A vintage-inspired pretty-in-pink chiffon cake with fresh strawberry and rhubarb is the perfect way to celebrate. Chiffon cake with strawberries and cream. Transfer bottom layer to a cake plate or platter. Spread with half the berries and drizzle with juices.

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