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Two-tone Strawberry Chiffon Cake

Ingredients

  • 2 eggs white around 85 grams
  • 3 tbsp sugar
  • 1/2 tsp vinegar
  • 2 egg yolks
  • 2 tbsp sugar
  • 1 tsp Vanilla extract
  • 2 tbsp milk
  • 2 tbsp oil
  • 50 grams plain flour
  • 1/2 tsp baking powder
  • 1 tbsp strawberry concentrate

Instructions

  • Beat egg yolks, sugar and vanilla extract until fluffy.
  • Add in milk and oil. Then stir in flour and baking powder. Set aside.
  • Whip egg white and vinegar until bubbly.
  • Then gradually add in sugar until stiff peaks.
  • Transfer a dollop of the meringue into the egg yolk mixture and mix well.
  • Combine both mixtures together, folding in gently.
  • Once combined, divide batter into two and stir in strawberry concentrate into the one of the batters.
  • Dollop them into a 6 inch chiffon cake pan.
  • Bake 140 degrees for 45 - 50 mins
  • Let it cool completely upside down. Then remove from mould and serve.