Chiffon Cake with Chantilly Cream | Strawberries and Mixed Berry Jam

Light and fluffy chiffon cake, similar to ones you'd find in Asian bakeries. Perfectly paired with a lightly sweetened Chantilly cream and fresh strawberries with a layer of mixed berry jam. Chiffon Sponge Cake (makes two 6 inch cakes) 3 egg yolks *1/4 cup (50 g) sugar (add to yolks) 1/4 cup + 2 Tbsp (90 ml) milk 1/4 cup (56 ml) vegetable oil 1 tsp vanilla extract 1/2 tsp salt 3/4 cup (86 g) cake flour 1 1/2 tsp baking powder 3 egg whites, room temp *1/4 cup (50 g) sugar (add to whites) 1/4 tsp cream of tartar (or lemon juice) *Notice there are two separate measurements for sugar Mixed Berry Jam (two layered 6 inch cake) 1/2 cup berries 1-2 Tbsp sugar 1 tsp lemon zest Juice from half a lemon pinch of salt Chantilly Cream 1 cup (236 ml) heavy cream 1/4 cup (50 g) sugar (adjust to your liking) 1 tsp vanilla extract ______ Mesmerize by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/...