Strawberry Chiffon Cake (Slit Top Cooked Dough Method) 草莓戚风蛋糕/烫面雪纺蛋糕

Unlike traditional chiffon cake that we used to bake in tube pans, this chiffon cake is baked in a normal round pan with slit top to have a nice controlled cracked top. I kind of like this idea, need not worried about volcano-like cracked top that anyway I’m going to make it crack the way I like 😉 

This recipe yield light, fluffy and spongy chiffon cake made using fresh strawberries. The natural colour of the strawberries is quite pale, if you like the colour to be more vibrant and pink, add a drop of pink food colouring in the batter. If you like stronger strawberry flavour, add some strawberry paste.

Turn ordinary cake into cute snoopy cake using Hot Stamp Tool to imprint the picture.
Homemade Strawberry Chiffon Cake.

I use Hot Stamp Tool to imprint picture on the cake. 

I print the Snoopy picture on the cake using Hot Stamp Tool.
Hot Stamp Tool can be purchased from DGZ SHOP.
Choose standard designs from the templates HERE or make your own customised designs/ logo.


35g Cooking Oil 菜油 35克

50g Cake Flour 低筋面粉 50克

55g Strawberry Puree/ Juice 草莓 55克,搅拌成糊状

3 Egg Yolk 蛋黄 3粒

3 Egg White 蛋白 3粒

1/4 tsp Lemon Juice or 1/8 tsp Cream Of Tartar 柠檬汁 1/4小匙 或 1/8小匙塔塔粉

55g Castor Sugar 细砂糖 55克

10g Corn Flour 玉米粉/粟粉 10克

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1. Heat oil in a saucepan, when temperature reach 80’C, remove from heat. Sift in flour, mix well.

2. Add in strawberry puree, mix well.

Optional: add pink food colouring/ strawberry paste in the batter if you like to enhance the colour and flavour. 喜欢比较粉色的话,可以加少许色素。

3. Add in egg yolk, mix well.

4. In a mixing bowl, beat egg white and lemon juice/ cream of tartar until foamy, beat in sugar gradually. Sift in corn flour, beat until stiff and glossy.

5. Fold the meringue into the yolk mixture in 3 batches. 

6. Pour the batter to a 6″ baking pan. Spread the batter evenly. Gently tap 2-3 times on the worktop.  

7. Bake in a preheated oven on 2nd lowest rack, 170’c for 12 minutes. Remove the cake from the oven, slit the cake with a knife. Return to oven and bake another 30 minutes. 

Every oven is different, do adjust the baking temperature and time accordingly.

8. When it’s ready, remove from oven, gently tap 1-2 times on the worktop. Invert to cool completely before un-mould the cake. Use hot stamp tool to print picture on the cake, slice and enjoy!

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About the Author

Jervie David Montejar
A food lover who wants to try every delicious dishes around him and spread the news to everyone to try it as well. Finding the latest trends about food and restaurants around Cebu and the rest of the world :) "Life is uncertain. Eat dessert first." -Ernestine Ulmer
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