These are delicious and worth making again!
For the chiffon cake:140g egg whites (about 4) – please exact weight
70g caster sugar
60g egg yolk – please exact weight
40ml vegetable oil
70ml milk
1/2 tsp vanilla extract or paste
75g cake flour
To assemble:
300 ml cold whipping cream, 35% fat, reserving 2 tbsp to brush the top of the cake1 1/2 tbsp caster sugar
250-300g strawberries, washed with adequate water, thoroughly dried and hulled and sliced into halves
Preheat the oven to 325°F or 160°C. Line one 25cm x 35cm baking tray with baking paper. Set aside.