Celebrate 'Wimbledon Recreated' this summer by baking this beautiful strawberry chiffon cake. Follow the recipe here from Love Fresh Berries…
June 22, 2020 - 12:55 BST Sophie Hamilton The Wimbledon Tennis Championships are sadly cancelled this year due to the coronavirus pandemic, however, the AELTC has launched Wimbledon Recreated – a re-telling of some of Wimbledon’s greatest matches on TV and social media. Phew.
Strawberry Chiffon Cake Serves 10, preparation time 1 hour, cooking time 25-30 minutes, chill for 4 hoursINSTRUCTIONS Step 1 Preheat the oven to 180°C, 160°C fan assisted, Gas 4. To make the cake, grease and line the bases of 2 x 20 cm springform tins with circles of non-stick baking paper. Puree the strawberries then press through a sieve and discard their seeds. Mix the flour and baking powder together in a second bowl.
Step 4 Sift the flour and baking powder over the top of the strawberry mix then gently mix in. Stir in a large spoonful of the egg whites to loosen the mixture then add the rest and very gently fold in so that you keep as much air in the mixture as possible. Step 7 Put one of the whole circles of cake on a serving plate, spread a band of jam around the outer edge about 2.5cm wide then place one of the ring cakes on top. Spread the top edge with jam, then add the second cake ring.
Step 10 Stand the bowl of gelatine in a saucepan of gently simmering water and cook for about 5 minutes, stirring from time to time until it becomes a clear liquid. Whisk the cream in a bowl until it forms soft peaks, add the strawberry puree and gradually mix in the gelatine until smooth. Spread a few spoonfuls in the base of the centre of the cake, arrange the whole strawberries on top then cover with the remaining strawberry cream.
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