Chpt 17 Strawberry Chiffon Cake Strawberries

These bite-sized strawberry chiffon cake strawberries are cute, refreshing, and can be made totally dairy-free! These soft chiffon treats are filled with strawberry jelly and cream. You may use non-dairy whipping cream for a dairy-free option, or stabilized heavy cream for a dairy option.
Strawberry chiffon cake strawberries (makes about 25-28 strawberries)
Egg yolk batter:
2 egg yolks
25g vegetable oil
25g water
(1 tsp strawberry emulco + 1/4 tsp vanilla extract for red)
OR
(1/2 tsp pandan paste + 1/2 tsp vanilla extract for green)
(40g cake flour +1/8 tsp cocoa powder for red)
OR
(38g cake flour for green)
Pinch of salt
Any other gel colouring to get desired shade of red/green
Meringue:
2 egg whites
32g caster sugar
1/8-1/4 tsp cream of tartar
Steps:
1. Line 10x12" tray with parchment/ teflon sheet. Prepare about 25-28 paper cones in suitable holders (you may use aluminium foil covered loaf pans with holes in the foil to make a stand for the cones). Preheat oven to 150C for red cones and 175C for green sheet cake.
2. Prepare egg yolk batter. Whisk egg yolks until thick & pale. Add oil & whisk until combined. Add water & respective flavourings & whisk together. Gradually sift in respective flour & whisk until well combined. Adjust colour if necessary.
3. Prepare meringue. In a clean metal bowl, beat egg whites with cream of tartar until firm peaks or just reach stiff peaks, gradually adding in sugar once the egg whites are foamy. Make sure meringue is whipped up slowly until it is stable, or it will deflate quickly.
4. Gently fold the meringue into egg yolk batter in 3 additions.
5. Pour/pipe batter into respective tray/cones. Spread the batter thin for the leaves. You may not use up all the batter for that. Fill cones till about half full.
6. Bake green sheet cake for 9-10min. Bake red cones for 25-30 min. I reduced the temperature for the cones to 140C after first two minutes of baking. Note that temperature & time is oven dependent so adjust accordingly.
Strawberry jelly (makes filling for about 28 strawberries)
70g strawberry compote*
70g water
2g agar powder
1/4 tsp strawberry emulco
*Strawberry compote
220g strawberries
15-30g sugar of choice (may use regular caster sugar or diabetic friendly options, adjust amount according to taste and tartness of fruit.)
Pinches of salt
Note there will be excess compote. You may freeze it for future use or other bakes/spreads.
Steps:
1. Prepare strawberry compote by boiling all the ingredients with low heat in a saucepan until the fruit content is reduced to 60-70% of original weight. Mash the strawberries as it cooks with a potato masher or spatula. Sieve the compote if you prefer smoother compote. Cool completely before storing or using.
2. Make the jelly. Place all ingredients except agar in a small saucepan. Scatter agar powder on the surface of the mixture and let it bloom for a few minutes.
3. Prepare moulds for setting the jelly. I used paper cones as my moulds but you may use other moulds if you wish. Bring mixture to a roiling boil while whisking continuously. Continue boiling for 1 minute more while whisking continuously. Add about 1/2-1 tsp of jelly mixture into each mould and let it cool slightly before refrigerating for at least 30 minutes. Unmould and store in fridge in airtight container until ready to assemble the strawberries.
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[@kutskyu]

Just found your channel, thank you for the very detailed recipe! Will definitely be doing them 😊

[@bakingwithphay9427]

You are welcome 😊. Let me know if you encounter issues especially if you have not made chiffon cakes before.