It’s holiday season! Getting all whimsical about cakes with various flavors. I have never made strawberry jam before, so making the jam from scratch today to add flavors to my strawberry vanilla chiffon cake for a friendsgiving potluck! Gotta say the decoration did not go as expected.. it honestly rarely does.. I tried my best to rescue it and even do the top decoration twice.. ha
QUICK TAKEAWAYS
- strawberry jam shrinks A LOT from just strawberry to sticky texture jam. So be prepare to up your strawberry volume, of course, along with sugar volume lol
- to make the cream cheese flavors stand out more and add to the sweet / salty contrast, I *might* add some salt next time
- still haven’t figured out a good way to whisk heavy whipping cream with cream cheese / mascapone
RECIPE
strawberry jam
(barely enough.. could double the jam ingredients)
- 300g strawberry (cut in small cubes)
- 75g sugar (tried 50g)
- 8g lemon juice
chiffon cake
- 5 eggs
- 75g oil
- 75g milk
- 100g cake flour
- ~10g vinegar/lemon
- 75g sugar (or less)
strawberry cream icing
- 75g cream cheese
- 10g sugar
- 80g strawberry jam
- 200g heavy whipping cream
STRAWBERRY JAM
STEP 1: cut 300g strawberry into small cubes (I juiced it this time)
STEP 2: mix with 50g sugar, let it sit for at least 1hr
STEP 3: transfer strawberry into a small pan, add in ~8g lemon juice; over low heat, keep mixing till jam texture form; let it cool down
(almost lost 1/2 weight after boiling down the strawberry jam)
CHIFFON CAKE
STEP 1: separate egg yolk from egg white, put egg white in whisking bowl and transfer to fridge or even freezer
STEP 2: add 75g milk (or strawberry milk) to bowl with egg yolk, mix well; then add in 75g oil, mix well till large bubbles form for better rising later
STEP 3: sieve through 100g cake flour, mix well; transfer cake mix to fridge. Preheat oven to 330F/150C.
STEP 4: add ~10g vinegar/lemon juice to egg white, start whisking egg white till medium peak forms (firm bottom, small hook on top), add 75g sugar in three different times
egg white after freezing ~10mins with ice on the edge
STEP 5: transfer 1/3 egg white into cake mix, mix well; transfer all cake mix back into the remaining 2/3 egg white, mix well
STEP 6: pour cake mix into lined cake mold at the height of ~15-20cm away from table; drop cake mold a few times to get rid of large bubble.
STEP 7: bake at 330F/165C for 20mins; then lower the temperature to 310F/155C for another 20-30mins. Remove from oven when done, chill aside to room temperature before piping
STRAWBERRY ICING
STEP 1: let 120g cream cheese sit outside fridge till soft / at room temperature
STEP 2: add in 120g strawberry jam, mix well
STEP 3: in a chill whisking bowl, add 15g sugar and 300g heavy whipping cream; whisk till soft pattern forms
STEP 4: transfer strawberry cream cheese to the heavy whipping cream, mix well and whisk again till hard pattern forms
ASSEMBLE
STEP 1: slice cake into 3 equally tall pieces
STEP 2: stack cake, strawberry jam, strawberry icing, repeat
STEP 3: pipe the side and top of the cake, decorate
STEP 4: transfer back into the fridge and chill before serving
READY TO SERVE~
