Not only is this cake absolutely delicious, it is NOT too sweet. I wanted to ditch the buttercream (mainly because I can’t stand it) and I wanted something a little sweeter than plain ole whipped cream, so I made a marshmallow fluff and mixed in some unsweetened whipped cream to reach the right flavor.
Let’s get started!
Preheat oven to 350°F. Line two 8” cake pans with parchment on the bottom and set aside. In a large bowl, beat together egg whites and cream of tartar with a whisk until soft, foamy peaks form.
Beat in the sugar a teaspoon at a time until the meringue form stiff peaks that hold their shape. Set aside.
In a separate bowl, whisk together egg yolks, milk, oil, and vanilla until combined. Whisk in the cake flour, baking powder, and salt until smooth.
Add the egg whites into the egg yolk mixture. Fold until no streaks of batter are visible. Be careful not to overmix!
Divide batter into pans. Place a second tray filled with 1” of boiled water on the bottom rack of oven.
Bake cakes on the middle rack for 20–25 minutes, until the the tops are set and lightly golden brown. Allow to cool for half an hour in the pans before turning out onto a cooling rack.
Fill a large pot with 2″ of water and bring to a boil. Add a heatproof bowl on top and add egg whites, cream of tartar, and sugar.
Stir constantly until there are no granules of sugar, it should reach 160F. Transfer syrup to the bowl of a stand mixer fitted with the whisk attachment and add vanilla. Beat until fluffy 5-10 min.
In a separate bowl beat the heavy cream until stiff peaks form. Reserve about 1/4 cup of the fluff for decorating and fold the rest into the whipped cream. Set aside.
Assemble: Add the first cake layer to a stand and top with a little less than half the frosting. Make a slight indent and spoon ¾ cup of the strawberry compote inside leaving a ½” radius from the sides.
Add the second cake layer and cover the top and sides with the remaining frosting. Add some more of the compote to the top and decorate with reserved marshmallow fluff.
Cut yourself a slice and enjoy!
My favorite part about this cake is that it still tastes delicious even after it’s been in the fridge for a couple of days! So if you can’t finish it on the first day, you’re in luck!
Check out the video on how to make it:
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Strawberry Marshmallow Chiffon Dream Cake
Ingredients
Chiffon cake:
- 5 large egg whites
- ½ tsp cream of tartar
- 110 g granulated sugar
- 5 large egg yolks
- 85 g milk
- 55 g oil
- 1 tsp vanilla
- 100 g cake flour
- 1 tsp baking powder
- ¼ tsp salt
Frosting:
- ⅔ cup egg whites
- 1½ cup granulated sugar
- 1 tsp cream of tartar
- 2 tsp vanilla
- 2 cups Heavy Cream
- 1 cup strawberry compote
Instructions
Chiffon Cake:
- Preheat oven to 350°F. Line two 8” cake pans with parchment on the bottom and set aside.
- In a large bowl, beat together egg whites and cream of tartar with a whisk until soft, foamy peaks form.
- Beat in the sugar a teaspoon at a time until the meringue form stiff peaks that hold their shape. Set aside.
- In a separate bowl, whisk together egg yolks, milk, oil, and vanilla until combined. Whisk in the cake flour, baking powder, and salt until smooth.
- Add the egg whites into the egg yolk mixture. Fold until no streaks of batter are visible. Be careful not to overmix!
- Divide batter into pans. Place a second tray filled with 1” of boiled water on the bottom rack of oven.
- Bake cakes on the middle rack for 20–25 minutes, until the the tops are set and lightly golden brown. Allow to cool for half an hour in the pans before turning out onto a cooling rack.
Marshmallow frosting:
- Fill a large pot with 2" of water and bring to a boil. Add a heatproof bowl on top and add egg whites, cream of tartar, and sugar. Stir constantly until there are no granules of sugar, it should reach 160F.
- Transfer syrup to the bowl of a stand mixer fitted with the whisk attachment and add vanilla. Beat until fluffy 5-10 min.
- In a separate bowl beat the heavy cream until stiff peaks form. Reserve about 1/4 cup of the fluff for decorating and fold the rest into the whipped cream. Set aside.
- Assemble: Add the first cake layer to a stand and top with a little less than half the frosting. Make a slight indent and spoon ¾ cup of the strawberry compote inside leaving a ½" radius from the sides.
- Add the second cake layer and cover the top and sides with the remaining frosting. Add some more of the compote to the top and decorate with reserved marshmallow fluff. Enjoy!
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