Light-as-air chocolate chiffon cake squaresserved topped with a luscious strawberry cream.
Recipe: Chocolate ChiffonSquares with Strawberry Cream
Cake:1 1/2 cups cake flour1 1/2 cups granulated sugar – divideduse1/2 cup unsweetened cocoa powder3/4 teaspoon baking soda1/2 teaspoon salt1 cup buttermilk* 1/2 cup vegetable oil2 large eggs, separated Strawberry Cream:1 cup sliced strawberries1 cup heavy or whipping cream1/3 to 1/2 cup granulated sugar1 teaspoon vanilla extract Fresh strawberries for garnish
Heat oven to 350°F (175°C). Greaseand flour 13 x 9 x 2-inch baking pan.
For Cake: In a large bowl, mix togetherflour, 1 cup sugar, cocoa, baking soda and salt. Add buttermilk,oil and egg yolks; beat on medium speed of mixer until smooth.
Using clean beaters, beat egg whites insmall bowl until soft peaks form; gradually add remaining 1/2cup sugar, beating until stiff peaks form. Gently fold beatenegg whites into chocolate batter. Pourbatter into prepared pan.
Bake 30 to 35 minutes or until top springsback when touched lightly. Cool in pan on wire rack.
For Strawberry Cream: Puree strawberriesin blender or food processor bowl; measure 1/2 cup. Beat whipping cream with sugar and vanilla in smallbowl until stiff; gently fold in strawberry puree.
Serve cake with strawberry cream and garnishwith whole or sliced strawberries.
Makes 12 servings.
*Or place 1 tablespoon white vinegar ina measuring cup and add milk to equal 1 cup. Allow to set for2 to 3 minutes before using.
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