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
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Mesmerize by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/...

[@lifeisbeautiful_nz]

❤ Thank you for sharing Chiffon cake..
Look yummy