Imagine slicing into a light, airy Neapolitan Chiffon Cake, with its subtle layers of chocolate, vanilla, and strawberry, each merging into the next in a harmonious medley of flavors. This cake isn’t just about indulgence; it’s about the joy of creativity and the sweet moments shared with family. Perfect for seasonal gatherings or any celebration, it brings smiles and creates lasting memories. Let’s dive into this delightful recipe and add a touch of elegance to your dessert table!
Recipe Summary
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Servings: 10
- Skill Level: Intermediate
Ingredients
- 1 1/4 cups cake flour
- 1 cup granulated sugar, divided
- 1/2 cup water
- 6 large eggs, separated
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 tsp cream of tartar
- 2 tbsp unsweetened cocoa powder
- 2 tbsp strawberry puree
- 1/4 tsp salt
- Powdered sugar for dusting
- Fresh strawberries for garnish
Instructions
- Preheat your oven to 325°F (163°C). Prepare a 10-inch tube pan, but do not grease it.
- In a large mixing bowl, whisk together the cake flour, half of the granulated sugar, and salt. Set aside.
- In a separate bowl, combine the egg yolks, water, oil, and vanilla extract. Blend well.
- Add the wet ingredients to the dry ingredients and mix until incorporated. Divide the batter evenly into three bowls.
- Add cocoa powder to one bowl and mix until smooth. Add strawberry puree to the second bowl and mix well. Leave the third bowl plain for the vanilla layer.
- In a clean large mixing bowl, beat the egg whites and cream of tartar until foamy. Gradually add the remaining granulated sugar and continue beating until stiff peaks form.
- Gently fold one-third of the beaten egg whites into each of the three batters, being careful not to deflate the mixtures.
- Pour the chocolate batter into the tube pan, smoothing the top. Gently pour the vanilla batter on top of the chocolate layer, followed by the strawberry batter. Use a knife to gently swirl the layers slightly for a marbled effect if desired.
- Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Turn the pan upside down and let the cake cool completely in the pan to retain its light texture.
- Once cooled, gently run a knife around the sides of the pan to release the cake. Transfer to a serving plate.
- Dust with powdered sugar and garnish with fresh strawberries. Serve and enjoy!
Helpful Tips & Variations
- Beginners Tip: Ensure that the bowls and utensils for beating the egg whites are completely clean and dry to achieve the best volume.
- For a more intense chocolate flavor, you can add melted dark chocolate instead of cocoa powder.
- If you don’t have fresh strawberries, you can use strawberry jam as a substitute for the puree.
- Make sure the cake is completely cool before removing it from the pan to avoid collapsing.
Storage Instructions
This cake can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week, or freeze for up to 3 months.
Pairings & Complementary Dishes
This Neapolitan Chiffon Cake pairs beautifully with a fresh fruit salad or a glass of chilled rosé. For a perfect teatime treat, serve it with a cup of Earl Grey tea or your favorite coffee.
We hope you enjoy making and savoring this delightful Neapolitan Chiffon Cake! Don’t forget to share your beautiful creations using #ZynahzRecipes or tag us on Instagram. We love seeing your culinary masterpieces! Leave your feedback on our website https://www.zynahz.com/ and subscribe to our newsletter for more delightful recipes. Follow Zynahz on social media for daily inspiration. Happy baking!
