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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 Can Be An Easy Choice.

Opting to eat healthily has great benefits and is becoming a more popular way of life. There are a lot of diseases linked with a poor diet and there is a cost to the overall economy as people suffer from health problems such as heart disease and high blood pressure. There are more and more campaigns to try to get people to follow a healthier lifestyle and still it is also easier than ever to rely on fast, convenient food that is not good for our health. A lot of people typically assume that healthy diets demand a lot of work and will significantly alter the way they live and eat. Contrary to that information, individuals can alter their eating habits for the better by making some small changes.

To see results, it is definitely not essential to drastically alter your eating habits. It’s not a bad idea if you want to make considerable changes, but the most important thing is to step by step switch to making healthier eating selections. As you become accustomed to the taste of healthy foods, you will see that you’re eating more healthily than you used to. Like many other habits, change takes place over a period of time and as soon as a new way of eating becomes part of who you are, you will not feel the need to revert to your old diet.

As you can see, it is easy to start to make healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to strawberry chiffon cake recipe. To cook strawberry chiffon cake you need 7 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to cook Strawberry Chiffon Cake:

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

Instructions 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.

A small-scale vanilla chiffon cake with macerated strawberries and stabilized whipped cream. Chiffon cake with strawberries and cream. Transfer bottom layer to a cake plate or platter. Spread with half the berries and drizzle with juices. Her winning dessert is a version of this Lemon Chiffon Cake with Strawberry Frosting that she bakes on Mother's Day. "It's my mom's favorite because she loves lemon and strawberry," Rebecca says.

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