Description
Experience a light and airy Mediterranean-inspired chiffon cake made with golden olive oil and a delicate seven-egg base. This sophisticated dessert features layers soaked in natural strawberry syrup and finished with a refreshingly tangy Greek yogurt frosting.
Ingredients
- 1 pound fresh strawberries, quartered
- 1/2 cup granulated sugar (for macerating)
- 1 tablespoon lemon juice
- 1 pinch sea salt
- 7 large eggs, separated
- 1/2 cup olive oil
- 1/4 cup milk
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
- 3/4 cup granulated sugar (for batter)
- 1 1/2 cups cold heavy cream
- 1/2 cup powdered sugar
- 1 cup cold Greek yogurt
Instructions
- Combine strawberries, 1/2 cup sugar, lemon juice, and a pinch of salt; refrigerate for 30 minutes until a syrup forms.
- Whisk egg yolks, olive oil, milk, and vanilla until emulsified, then sift in flour, baking powder, cornstarch, and salt and whisk until just combined.
- Whisk egg whites with cream of tartar on high speed, gradually adding the remaining sugar until stiff, glossy peaks form.
- Gently fold the egg whites into the yolk mixture in three batches using a spatula to maintain the air.
- Pour batter into an ungreased cake pan and bake at 325°F (165°C) until the top springs back, then invert the pan to cool completely.
- Whip cold heavy cream with powdered sugar to soft peaks, then gently fold in the cold Greek yogurt.
- Slice the cooled cake into three layers, filling each with the macerated strawberries, their syrup, and a layer of frosting before coating the exterior.
Notes
For the best structural integrity, use a standard aluminum cake pan rather than a non-stick version, as the chiffon batter needs to grip the sides to rise properly. If you want a more intense fruit flavor, allow the strawberries to macerate for up to two hours to maximize the syrup volume. Always ensure your mixing bowl for the egg whites is completely free of any grease or yolk particles to achieve maximum volume.
- Prep Time: 50 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean