This Two Tone Strawberry Chiffon Cake is simple to make yet looks elegant enough to serve when your friends come over for high tea.
Distilled White Vinegar
Preheat the oven to 275 degrees F (140 degrees C).
Beat Egg Yolks (2), Granulated Sugar (3 Tbsp), and Vanilla Extract (1 tsp) until fluffy.
Mix in Milk (2 Tbsp) and Oil (2 Tbsp).
Then, stir in All-Purpose Flour (1/3 cup) and Baking Powder (1/2 tsp). Set aside.
Whip egg whites and Distilled White Vinegar (1/2 tsp) until bubbly.
Then gradually add in Granulated Sugar (2 Tbsp) until stiff peaks form.
Transfer a dollop of the meringue into the egg yolk mixture and mix well. Combine both mixtures together, folding in gently.
Once combined, divide batter into two and stir in Strawberry Concentrate (1 Tbsp) into one of the batters.
Dollop the batters into a 6-inch chiffon cake pan.
Bake in the oven at 275 degrees F (140 degrees C) for 45-50 minutes.
Let it cool completely upside down.
Remove from the mold and serve.
If you want to make a chocolate version, swap out strawberries with cocoa powder. Just make sure to dissolve the cocoa powder with some warm water so that it can combine well with the cake batter.
Nutrition Per Serving
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