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Strawberry Rhubarb Chiffon Cake

Name: Strawberry Rhubarb Chiffon Cake
Prep time: 55 min
Total time: 3 h 55 min
Yield: 20
Ingredients: 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; 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

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Prep 55 min
Total 3 hr 55 min
Servings 20

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

By Betty Crocker Kitchens

Updated Mar 30, 2022

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

Make With

Gold Medal Flour

Steps

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.

Tips from the Betty Crocker Kitchens

tip 1
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.
tip 2
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

270 Calories, 12g Total Fat, 3g Protein, 38g Total Carbohydrate, 28g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 270

Calories from Fat: 100

Total Fat: 12g; 18%

Saturated Fat: 4g; 21%

Trans Fat: 0g

Cholesterol: 70mg; 24%

Sodium: 190mg; 8%

Potassium: 95mg; 3%

Total Carbohydrate: 38g; 13%

Dietary Fiber: 1g; 4%

Sugars: 28g

Protein: 3g

% Daily Value*:

Vitamin A: 6%; 6%

Vitamin C: 10%; 10%

Calcium: 6%; 6%

Iron: 4%; 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;