Strawberry Rosette Cake | Strawberry chiffon cake

Hey there here is a super easy rosette cake with strawberry flavor. This is one of my favorite cake recipes for a light, whipped cream frosting which is a nice change-up every so often from sugary, rich buttercream.

This recipe is super easy to make, and the best part is you can change up the flavor depending on the type of essence you use.

Ingredients required in this recipe:

For the cake base :

All-purpose flour/ Maida -1 Cup (120 gms)

Baking powder- 1 Teaspoon.

Egg- 3 numbers.

Oil-1/4 Cup.

Sugar-1 cup, powdered (1/2 + 1/2 Cup)

Milk- 1/3 cup.

Red food color (liquid)-1/4 Teaspoon.

Strawberry essence- 1 Teaspoon.

For the whip Cream Frosting:

Whipping cream -3 Cups

Strawberry essence-1/2 Teaspoon.

Red food color (liquid)-1/4 + 1/2 Teaspoon.

Method of preparation :

1. Preheat the oven at 180-degree Celcius.
2. In a large bowl, sift together the flour and baking powder.
3. Separate the egg yolks and white in two separate bowls.
4. Beat the egg whites at medium speed until frothy. (Using an electric mixer or stand mixer here will make things easier and quicker.)  then beat on medium-high until soft peaks start to form.
5. Continuing to beat the egg whites, slowly add in the remaining 1/2 cup of powdered sugar. Beat until the whites become stiff peaks.
6. In another bowl beat sugar and egg yolk until it changes color to a pale yellow.
7. Add strawberry essence, oil, milk, red food color (liquid) and mix well. 
8. Using a rubber spatula, fold in 1/3 of the whites to lighten the batter. Gently fold in the remaining whites until just combined and the batter is aerated. Be careful not to overwork the batter or else you might deflate it.
9. Pour batter into prepared pan. ( I used 7'' ungreased pan)
10. Bake at 180c for 40 minutes in the preheated oven.
11. Once the cake is done check with a skewer and invert the cake onto a wire rack and let it cool down a bit.
12. Remove from the pan using a knife and set aside.

To prepare the whipped cream frosting:

1. Chill the bowl and whisk attachment for 10 minutes,
2. Add chilled whipping cream. Add strawberry essence. Here I use nondairy, sweetened whipping cream.
3. Beat the cream until stiff peaks form. Keep the cream in the refrigerator for a few minutes.

To assemble the cake,

1. Remove the hard crust (top of the cake) And slice into three equal layers. Keep aside.
2. Apply some whipped cream into the cake board.
3. first, place top of the cake at the bottom, Apply some sugar syrup to wet the cake. Top it with vanilla frost now put the second layer and on top of it put whipping cream. Repeat it when all layers are done.
4. Cover the cake white frosting and put this cake in the fridge for them to set.
5. Divide remaining whipping cream into 2 portions. Add 1/2 teaspoon red color to one of them and mix well. 1/4 Teaspoon to the next one and mix well. Transfer the whipped cream to piping bags with nozzle N1 or 2D
6. To make your rose, start in the center, then slowly move your tip in a circle around the center point. I wanted a single rose to span the side of the cake so I looped around my center point twice.
7. Try to end in the same place each time. Go all the way around the cake and complete with one last rose! Then go back and add the roses to the top using the same method.
8. enjoy.. with your special one... 💓