Strawberry Rhubarb Chiffon Cake

A vintage-inspired pretty-in-pink chiffon cake with fresh strawberry and rhubarb is the perfect way to celebrate.

  • Prep Time 55 min
  • Total Time 3 hr 55 min
  • Servings 20

Ingredients

Strawberry Chiffon Cake

1 3/4
cups Gold Medal™ all-purpose flour
2
teaspoons baking powder
1
teaspoon salt
1 1/4
cups granulated sugar
1/2
cup vegetable oil
6
egg yolks
10
strawberries, pureed in blender or food processor (about 3/4 cup)
22
drops red liquid food color
6
egg whites
1/2
teaspoon cream of tartar

Filling and Glaze

1
cup frozen cut rhubarb, thawed, drained or chopped fresh rhubarb
2
teaspoons grated lemon peel
1/4
cup granulated sugar
1
tablespoon water
1 1/2
cups quartered strawberries
1
cup whipping cream
1 1/2
cup powdered sugar
  • 1 Heat oven to 350°F. In large bowl, mix flour, baking powder, salt and 1/2 cup of the granulated sugar until blended. Add oil, egg yolks, pureed strawberries and food color. Beat with electric mixer on medium speed about 2 minutes or until blended; set aside.
  • 2 Wash and dry beaters. In medium bowl, beat egg whites and cream of tartar with electric mixer on medium speed about 1 minute 30 seconds or until soft peaks form. Gradually add the remaining 3/4 cup granulated sugar. Beat until stiff peaks form. Fold one-third of the egg white mixture into the egg yolk batter gently but thoroughly. Fold in remaining egg white mixture. Pour into ungreased 10-inch angel food (tube) cake pan. Tap pan on counter to remove air bubbles.
  • 3 Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Immediately turn pan upside down onto heatproof bottle or funnel. Let hang about 2 hours or until cake is completely cool.
  • 4 Meanwhile, in 1-quart saucepan, heat rhubarb, lemon peel, 1/4 cup granulated sugar and the water to boiling over medium heat. Reduce heat to medium-low; simmer until soft and cooked through, about 3 minutes. Remove from heat; set aside to cool, about 30 minutes. Stir in quartered strawberries.
  • 5 In medium bowl, beat 1/2 cup of the whipping cream and 1 tablespoon of the powdered sugar until stiff peaks form. Fold in 1/2 cup of the cooled strawberry-rhubarb mixture. Reserve remaining mixture for top of cake.
  • 6 Place cake top side down on serving platter. Cut 1-inch layer off top of cake; set aside. Cut tunnel into cake 1 inch deep and 1 inch wide; discard tunnel scraps. Fill tunnel with strawberry-rhubarb cream mixture. Replace top of cake.
  • 7 To make glaze, stir together remaining 1/2 cup whipping cream and remaining powdered sugar (almost 1 1/2 cups) in medium bowl until smooth. Spoon glaze over top of cake, letting it run down side. Top with reserved strawberry-rhubarb mixture just before serving.

Expert Tips

Short on time? Make the strawberry rhubarb mixture (step 4) up to 2 days ahead of time. Store covered in refrigerator until ready to use.

Rhubarb and strawberries are a refreshing pair for spring. To prepare fresh rhubarb, trim the ends and discard all traces of the leaves (rhubarb leaves are poisonous). Scrub the stalks and cut into pieces about 1 inch in length.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
(
Calories from Fat
100),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
70mg
70%;
Sodium
190mg
190%;
Total Carbohydrate
38g
38%
(Dietary Fiber
1g
1%
  Sugars
28g
28%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
10%;
Calcium
6%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.