Chiffon cake with strawberries & sauce

Topped with a light Greek yogurt whipped cream and triple strawberries: baked into the cake, spooned on as a sauce, and sliced fresh

Hello!

This week’s recipe is a knockout of a cake — tall, springy (and Spring-y), and with a perfect crumb that I defy anyone to identify as gluten-free. Like a genoise with its more open structure, but moister.

My teen — who is not a cake lover — proclaimed it “the best cake you ever made”, which is all I need for Mother’s Day.

This is technically a modified chiffon cake, in that that there aren’t extra whites used. These days I just can’t bear to throw away multiple yolks, so I challenged myself to work on a cake that used whole eggs but was still light and tall and didn’t sink when cooled.

You could bake this in rounds as well for a really wonderful layer cake, using the strawberry sauce recipe to moisten the cake layers.

If you want to make the strawberry version, I used freeze-dried since fresh strawberries tend to shrink when baked and leave little pockets in the cake. If you can’t find or don’t want to use freeze-dried berries in the batter, make the chiffon plain and serve with fresh berries and sauce.

The whipped Greek yogurt cream is a fantastic topping for all kinds of desserts, is only slightly tangy, and the texture is beautiful — under-whip slightly and it will make beautiful swoops and swirls that hold their shape, or whip a little more for a cake filling that will hold up perfectly under a top layer.

Happy baking!

From top: broken up freeze-dried strawberries, whipped whites just to medium-soft peaks, folding yolks and whites. . Middle row: strawberry bits folded into batter, cooling over a small jar, unmolded cake, cake with berries and sauce