Strawberry Cream Chiffon Sando
Strawberry Cream Chiffon Sando is a modern dessert that combines the deliciousness of soft chiffon with whipped cream filling and fresh strawberry pieces. This cake is inspired by a typical Japanese fruit sandwich known as fruit sando. It is now a popular choice for dessert or snack that satisfies the taste buds.
Let’s create chiffon into a flexible dessert. Sando, a typical Japanese dessert that has recently gone viral. You can take it anywhere and eat it anytime. Plus, it’s easy to make. The preparation time is 20 minutes, while the cooking time is 30 minutes. It’s a short time to make a unique dessert, right? The ingredients are also available in supermarkets. This dessert is suitable for eating at a picnic with friends or gathering with family.
Description of This Cake
This delightful cake is made with simple and readily available ingredients like whipping cream, eggs, fresh strawberries, vanilla extract, and more.
The way to make it is simple. Make chiffon by mixing several ingredients for the dough and then baking until cooked. In a different bowl, make the cream. The cream must be stored in the refrigerator before use. Lastly, arrange the cream and strawberries as filling and garnish.
Using chiffon cake as a substitute for regular bread, the soft and light texture is the main attraction. Chiffon bread has a neutral taste with a hint of vanilla, which makes it pair well with the sweet and fresh taste of the filling. Whipped cream serves as the main filling layer which gives extra softness to every bite. Meanwhile, strawberries provide a touch of refreshing sweet and sour taste and are the main star of this dessert. Besides that, the bright strawberry-red color creates an attractive appearance.
Tips for Making This Cake
Here are some tips for making this cake so that the results are perfect and delicious.
Use High-Quality Ingredients
Make sure the ingredients used in the chiffon cake and cream are fresh and high quality, especially strawberries which must be ripe and fresh. Strawberries that are still hard or underripe can affect the taste and texture of the Sando. Use low-protein wheat flour or cake flour for chiffon cake so that the texture is lighter and softer.
Cook Chiffon Cake Carefully
Separate the egg yolks and whites carefully. Make sure that no egg yolks are mixed with the egg whites when beating, as this affects the stability of the meringue.
Make sure to beat the egg whites until stiff and foamy, but don’t overmix so they don’t break. Use a mixer on medium to high speed for best results.
When mixing the chiffon cake dough, use the folding technique to keep the dough airy and light and doesn’t lose volume. Avoid mixing the dough quickly as this can make the cake dense.
Bake at the Right Temperature
Bake this cake in a preheated oven at 170–180°C. Do not open the oven door during the baking process to avoid the cake being crushed. After the baking process, do not immediately remove this cake from the pan. Let the cake cool in the pan or upside down so that the texture keeps light and doesn’t fall.
Perfect Whipped Cream
Make sure the whipped cream is cold. Cold cream expands more easily and produces a smooth texture. Use enough sugar to keep the cream taste light and not too sweet. For a richer taste, you can add a little vanilla extract. If the whipped cream is not used immediately, store it in the refrigerator to prevent it from melting or settling.
Proper Strawberry Slices
Slice the strawberries to a uniform thickness to create an attractive appearance. Strawberries that are too thick or thin can create an uneven arrangement.
The Texture of Strawberry Cream Chiffon Sando
Below is a description of the texture.
Light and Soft
Chiffon cake is the basis of Strawberry Cream Chiffon Sando. The texture is very light, soft, and breathable. Once you bite into it, it feels very light and crumbles easily in your mouth. This cake has a softness that is slightly chewy but still smooth, thanks to the use of oil and egg separation. Parts of the cake will melt slowly in your mouth, giving a soft sensation.
Creamy
The cream in this cake has a very soft and creamy texture but is not too heavy. The cream provides softness to each layer and blends perfectly with the cake. Even though it’s creamy, this whipped cream doesn’t taste greasy thanks to proper whipping and the use of fresh, quality ingredients.
Juicy and Chewy
The fresh strawberry pieces in this cake give a very refreshing juicy sensation. Well-ripe strawberries are soft and slightly chewy when bitten, but still have a balance of sweet and tart.
Another Variant of This Cake
Here are other variants of this cake that you can try to make it.
Mangos
Use fresh mango cut into small cubes instead of strawberries. Mango offers a richer sweeter and tropical taste with a slightly sour undertone, providing a richer and more exotic taste experience. The bright orange color of the mango will give an interesting contrast to the white cream and chiffon cake.
Matcha
Add matcha powder to the chiffon cake batter or mix it into whipped cream. Matcha provides a more herbaceous and slightly bitter taste, which will pair well with the sweet cream and soft chiffon cake, creating a more complex taste. The cake will have a beautiful natural green color, giving a touch of elegance to the dessert.
Hazelnuts
Use hazelnut cream to add a nutty flavor to the cream. Hazelnuts give a rich, slightly sweet nutty flavor, which pairs perfectly with a light, fluffy chiffon cake. The hazelnut cream gives a richer touch to the look, with a creamier color and a hint of nuttiness.
The Uniqueness of Strawberry Cream Chiffon Sando
Below are some of the features of this cake that make it special and popular.
Easy to Make at Home and Perfect for Special Occasion Dishes
Making this cake is easy because it has simple ingredients such as chiffon cake, whipped cream, and fresh strawberries. No special tools are required, just an oven to bake the cake and a mixer to whip the cream.
This dessert can be a special menu for various events such as birthday parties, bridal showers, or family gatherings. Its attractive appearance makes this cake an elegant dessert and able to attract the attention of guests.
Harmonious Taste
The sweetness of cake and cream combines perfectly with the natural sweet and sour taste of strawberries. This combination creates a balanced taste, not too sweet, but still satisfying. Unlike other heavy desserts, this feels light on the tongue. This makes it a great choice for dessert or snack without feeling too filling.
Beautiful and Photogenic Appearance
The bright red color of fresh strawberries combined with the white cream and chiffon cake creates an eye-catching appearance. Strawberry pieces visible from the side give an aesthetic impression, making it an eye-catching dessert.
Let’s see the recipe and make this cute cake!
Ingredients of Strawberry Cream Chiffon Sando
Cream
- ½ cup Whipping cream: Cream filling for sando. When whipped, the cream will expand and form a light, soft and creamy texture. This slightly sweet whipped cream helps balance the sour taste of the strawberries.
Chiffon Cake
- 4 Eggs: As a natural raising ingredient. Egg yolks give richness and softness to the dough, while beaten egg whites help the cake rise by giving it a lighter, hollow texture.
- ½ cup Sugar for egg white: Helps create a stable, stiff meringue. Apart from that, it produces a chiffon cake that is soft and light.
- 1⅔ tbsp Sugar for egg yolk: Gives a sweet taste and helps the rich taste of the cake.
- ¾ cup Cake flour: Gives softness to chiffon cake, resulting in a lighter and smoother texture than regular flour.
- 2 tsp Vanilla extract: Gives a fragrant aroma and subtle taste, complementing the cream and strawberry flavors in the sando.
- 1 tsp Salt: Helps balance the sweetness of the cake and enhances the taste of the other ingredients.
- ½ tsp Baking powder: Helps the dough rise, making the cake lighter and increasing the desired soft texture.
- 4 tbsp Whole milk: Gives softness to the dough and helps create a moist texture on the chiffon cake.
- 4 tbsp Vegetable oil: Adds softness and suppleness to chiffon cake. Apart from that, it keeps the texture moist and doesn’t dry out after baking.
- Fresh Strawberry: Gives a fresh and slightly sour taste that pairs very well with sweet cream and light chiffon cake. Juicy strawberry chunks also add an element of freshness to every bite, creating richer layers of flavor. The strawberries provide a bright red color that contrasts with the white of the cream and chiffon cake, making for an appetizing visual.
How to Make Strawberry Cream Chiffon Sando
Start by preheating the oven to 170°C (335°F). While the oven is heating, prepare two bowls to separate the egg yolks and whites.
Then add 1 2/3 tbsp sugar, vanilla extract, a pinch of salt, cake flour, milk, vegetable oil, and baking powder in the bowl with the egg yolks. Whisk until smooth and set aside.
In a separate bowl, beat the egg whites until half stiff. While continuing to beat the whites, add 1 cup of the sugar in three parts.
Continue to whip until you get soft peaks the meringue should hold a curve when you lift the beaters.
Gently fold 1/3 of the egg yolk mixture into the egg whites. Once combined, slowly fold in the remaining yolk mixture until evenly incorporated. Be careful not to lose the airy texture of the egg whites.
Pour the mixture into a 9″ chiffon cake pan. Bake in the oven for 15-20 minutes, or until the cake is lightly golden and a toothpick inserted in the center comes clean.
While the cake is baking, make the whipping cream. Whip the heavy cream in a chilled bowl until it forms stiff peaks. Put the whipped cream aside to use later.
When the chiffon cake is done, immediately invert the cake tin onto a wire rack to cool.
After that leave to cool for 30-60 minutes to ensure it doesn’t collapse.
Once cooled, remove the cake from the tin. Use a serrated knife to cut the cake into 8 pieces. Then carefully cut each piece in half horizontally to create a sandwich-like shape.
Fill the center of each slice with a generous amount of whipped cream, followed by diced fresh strawberries. Lastly, top with more whipped cream and garnish with more strawberry slices.
Serving desserts
Your strawberry cream chiffon sandwiches are now ready to enjoy! Serve as a light dessert or a sweet afternoon snack that will leave everyone wanting more.
Notes
- If you don’t use pre-sweetened whipping cream, don’t worry! You can easily sweeten your cream by adding 2 tablespoons of icing sugar while whipping.
- For best results, ensure the chiffon cake is completely cooled before turning and cutting it. Allowing the cake to cool properly will prevent it from collapsing or losing its airy texture. Cooling the cake for 30-60 minutes will ensure that it retains its lightness when sliced.
Nutrient Content
Here are the nutrients you will get from this dessert.
Cake: There are carbohydrates from flour, fat from vegetable oil, and protein from eggs.
Cream: There is saturated fat from heavy cream.
Strawberry: There are carbohydrates from natural sugar and fiber which are good for digestion, and rich in vitamin C.
Serving Recommendations
Here are several other dish options that are suitable to be served with this dessert.
Tea
Green tea with a light and slightly bitter taste is suitable to balance the sweet taste of this cake. Black tea with a little sugar or honey provides a refreshing contrast in taste. Then there is sweet iced tea with lemon slices which can be a fresh choice that perfects the deliciousness of the dessert.
Latte or Cappuccino
If you prefer coffee with milk, latte or cappuccino could be the right choice because their softness is balanced with the light texture of this cake.
Fresh Orange Juice
The sweet and sour orange juice gives a fresh taste that pairs well with the sweetness of the cream and strawberries.
Strawberry Cream Chiffon Sando is the perfect dessert to enjoy anytime, either as a snack or dessert on a special occasion. The combination of the fresh taste of strawberries, the softness of the cream, and the lightness of the chiffon cake creates a unique sensation in the mouth that is hard to resist. Apart from that, the appearance of this cake is beautiful.
Try making it at home and enjoy sweet moments with family or friends!
Don’t miss a recipe! Be sure to follow us on Instagram @Muchdesserts and our Tiktok! You can also sign up and check Muchbutter for the mouthwatering food picture and daily cook recipe!
Thanks for your support I really appreciate it!
Come on, try making other dessert recipes below!
Strawberry Cream Chiffon Sando
Ingredients
Cream
- ½ cup whipping cream
Chiffon Cake
- 4 eggs
- ½ cup sugar for egg white
- 1⅔ tbsp sugar for egg yolk
- ¾ cup cake flour
- 2 tsp Vanilla extract
- 1 tsp salt
- ½ tsp Baking powder
- 4 tbsp Whole Milk
- 4 tbsp vegetable oil
- Fresh Strawberry
Instructions
- Start by preheating the oven to 170°C (335°F). While the oven is heating, prepare two bowls to separate the egg yolks and whites.
- Add 1 2/3 tbsp sugar, vanilla extract, a pinch of salt, cake flour, milk, vegetable oil and baking powder, in the bowl with the egg yolks. Whisk until smooth and set aside.
- In a separate bowl, beat the egg whites until half stiff. While continuing to beat the whites, add 1 cup of the sugar in three parts. Continue to whip until you get soft peaks the meringue should hold a curve when you lift the beaters.
- Gently fold 1/3 of the egg yolk mixture into the egg whites. Once combined, slowly fold in the remaining yolk mixture until evenly incorporated. Be careful not to lose the airy texture of the egg whites.
- Pour the mixture into a 9" chiffon cake pan. Bake in the oven for 15-20 minutes, or until the cake is lightly golden and a toothpick inserted in the center comes clean.
- While the cake is baking, make the whipping cream. Whip the heavy cream in a chilled bowl until it forms stiff peaks. Put the whipped cream aside to use later.
- When the chiffon cake is done, immediately invert the cake tin onto a wire rack to cool. Leave to cool for 30-60 minutes to ensure it doesn't collapse.
- Once cooled, remove the cake from the tin. Use a serrated knife to cut the cake into 8 pieces. Then carefully cut each piece in half horizontally to create a sandwich-like shape.
- Fill the center of each slice with a generous amount of whipped cream, followed by diced fresh strawberries. Top with more whipped cream and garnish with more strawberry slices.
- Your strawberry cream chiffon sandwiches are now ready to enjoy! Serve as a light dessert or a sweet afternoon snack that will leave everyone wanting more.
Notes
- If you don’t use pre-sweetened whipping cream, don’t worry! You can easily sweeten your cream by adding 2 tablespoons of icing sugar while whipping.
- For best results, ensure the chiffon cake is completely cooled before turning and cutting it. Allowing the cake to cool properly will prevent it from collapsing or losing its airy texture. Cooling the cake for 30-60 minutes will ensure that it retains its lightness when sliced.
