Home Polish Food Cakes & Desserts Ciasto Szyfonu z Truskawkami - Strawberry Chiffon Cake

Ciasto Szyfonu z Truskawkami - Strawberry Chiffon Cake PDF Print E-mail
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Saturday, 28 April 2012 15:05

Recipe by: Barbara Rolek

strawbery, cake, recipe, polish, traditional, food, cakes, dessertsThis Polish recipe for strawberry chiffon cake or ciasto szyfonu z truskawkami (CHASS-taw shih-FAW-noo z trroosh-kawv-KAH-mee) has a tunnel of strawberries in whipped cream inside. Chiffon cakes are similar to angel food cakes except the whole egg is used, not just the whites. They bake up nice and high but they're easier to cut than angel foods. They can be made in every conceivable flavor. When strawberries are cooked, the juices turn a tan shade, so if you want a more vibrant color, add red food coloring. Use the scooped-out cake to make parfaits or trifles.

Prep Time: 45 minutes

Cook Time: 1 hour

Total Time: 1 hour, 45 minutes

Yield: 10-inch Strawberry Chiffon Cake


  • Cake:
  • 2 1/4 cups cake flour
  • 1 1/2 cups sugar, divided
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 quart washed and hulled fresh strawberries, divided
  • 7 tablespoons vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 7 large room-temperature eggs, separated
  • Strawberry Cream Filling:
  • 2 cups heavy cream
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup sugar


  1. To make the cake: Place rack in middle of oven and heat to 325 degrees. Take out a 10-inch angel food pan, but DO NOT grease it. In a large bowl, whisk together flour, 1 1/4 cups sugar, baking powder and salt. In a separate medium bowl, mix 1 heaping cup strawberries that have been puréed (no need to strain out the seeds), oil, vanilla and egg yolks until well combined. Transfer to dry ingredients and mix until smooth and no streaks of dry ingredients remain, scraping well.
  2. In a separate large bowl, using an electric mixer or stand mixer, whip the egg whites until foamy. Add the remaining 1/4 cup sugar and vanilla and whip until stiff peaks form. Stir 1/3 of the egg whites into the batter to lighten it. Then, fold in the remaining egg whites in three additions, being careful not to deflate the volume. Fold carefully, scraping the sides and bottom of the bowl, until no streaks of egg white are visible. Pour into ungreased pan and bake 50-60 minutes, or until toothpick tests clean.
  3. Remove cake from oven and invert pan over a bottle or onto a wire rack if your pan has feet. Let cool completely. Run a knife around the sides of the pan and the middle funnel and invert the cake onto a serving plate.
  4. To make the filling: Chop remaining strawberries and set aside. Whip cream with 1 1/2 teaspoons vanilla and 1/2 cup sugar until stiff (the cream needs to be stiff to balance the juiciness of the berries). Fold in strawberries and set aside. Slice off top 1/2 inch of cake and set aside. Cut a tunnel 1 1/2 inches deep and 3/4 inch from sides and center of cake. Use fork to remove cake from tunnel. Use leftover cake in a parfait or trifle, or toast and use as a base for cheesecakes and other tarts.
  5. Fill the tunnel with strawberry-whipped cream mixture, packing in firmly. Replace top of cake. Dust entire cake with confectioners' sugar or, for a special look, frost with plain sweetened whipped cream and whole berries. Store leftovers tightly covered in the refrigerator.

Source: easteuropeanfood.about.com. Author: Barbara Rolek All rights reserverd. Photo copyright © Barbara Rolek

Last Updated on Saturday, 28 April 2012 15:19
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