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Whether you are an university student just beginning your own cooking experiments or an experienced cook with lots of dinner celebrations under your belt, there is constantly something brand-new to find out about cooking. We hope these Vanilla Chiffon Cake with Whipped Cream and Strawberries recipe and tips can help you in your kitchen area tonight, as well as get used to wonderful home-cooked meals.

Use FOR CAKE.
Provide cake flour.
You need to prepare granulated sugar.
Provide baking powder.
Prepare salt.
You need to prepare egg yolks.
You need water.
You need to prepare oil, vegetable, canola or any flavorless oil.
Use vanilla extract.
Provide egg whites.
Use cream of tartar.
Use additional granulated sugar for egg whites.
You need FOR WHIPPED CREAM FROSTING AND FILLING.
Prepare heavy whipping cream.
You need confectioners sugar.
You need vanilla extract.
You need unflavored gelatin.
You need cold water.
You need FOR STRAWBERRIES.
You need to prepare fresh strawberries.
You need to prepare FOR GARNISH.
Provide colored sprinkes.

Preheat oven to 325. Have a 10 inch ungreased tube pan ready to fill..
Combine in a large bowl, flour, 1 1/4 cups sugar, baking powder and salt, whisk well until light and combined..
In another bowl beat until smooth, egg yolks, water, oil, and vanilla. Stir in the flour mixture until smooth..
In another large bowl beat on medium speed the egg whites and cream of tarter gradually add beating on high the additional 1/4 cup sugar, Beat until stiff peaks.
Using a rubber spatula fold egg whites into egg yolk mixture in 3 stages, until blended, do not deflate..
Scrape the batter into pan and spread evenly. Bake until top springs back when lightly pressed and a toothpick comes out clean about 55 to 65 minutes..
Let cool at least 1 1/2 hours upside down. Slide a slim knife around the cake to detach cake..
FOR WHIPPED CREAM.
In a small heat proof bowl soften gelatin in cold water for 1 minute. Place bowl in a simmering skillet of hot water until clear, just a minute or 2 remove from heat, but do this while whipping cream as you want the gelatin liquid when adding to cream..
Whip cream in a chilled bowl until soft peaks add sugar, vanilla and liquid gelatin, beat until stiff peaks. The gelatin will stabalize the cream so it will stay ftesh and fluffy a couple of days..
TO ASSEMBLE CAKE.
Carefully cut cake in half to form two layers. Spreag a layer of whipped cream on bottom layer, top with thin slices of unsweetened strawberries. Put top layer on and frost entire cake with remaining whipped cream..
Decorate top with halfed unsweetened berries and sprinkles. There will be extra stawberries, sweeten these with a bit of sugar if desired and serve extra with cake. The reason NOT to sweeten the strawberries for the cake is that they would add to much moisture..
Keep cake refrigerated.

Now that you have actually read the Vanilla Chiffon Cake with Whipped Cream and Strawberries recipe, as well as you have the knowledge that you need to perform in the kitchen. Get that apron out, dust off your blending bowls as well as roll up your sleeves. You have some food preparation to do.

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