Vintage Hotels’ Strawberry Rhubarb Chiffon Cake

Light, luscious, and full of summer flavour, this Strawberry Rhubarb Chiffon Cake is a celebration of the season at its peak. Developed by Pastry Chef Zoë Ellis of Queen’s Landing, it’s paired with a vibrant fruit compote that feels equally at home at a garden party or weekend brunch. It’s a refined take on a beloved summer classic, designed to be shared and savoured.

Strawberry Rhubarb Chiffon Cake

Serves 12 – 16 people

Ingredients:

7 Eggs, separated into yolks and whites
75 g White sugar 
90 g Vegetable oil
125 g Strawberry purée or milk 
1 tsp Vanilla extract
¾ tsp Baking powder
¼ tsp Salt, fine  
125 g Cake flour
90 g White sugar  
¼ tsp Cream of tartar
350 g Strawberries, washed and sliced or diced
350 g Rhubarb, washed and sliced or diced
Juice of 1 lemon
100 – 150 g White sugar, depending on your taste
Slurry of cornstarch and water, if desired

Method:

1. Preheat the oven to 350°F.
2. Whisk the egg yolks with the 75g of white sugar and vegetable oil until light and frothy.
3. Add strawberry purée (or milk/fruit purée/fruit juice of your choice) and vanilla extract and whisk.
4. Combine the baking powder, salt, and cake flour and mix dry ingredients into egg yolk mixture. Set aside.
5. In a clean stand mixer bowl, or in a clean bowl with an electric handheld mixer, whisk egg whites and cream of tartar until frothy.
6. Gradually begin to add the 90g of white sugar to the egg whites, then turn the mixer to high and whip the egg whites until they reach firm peaks.
7. Carefully fold ¼ of the egg whites into the egg yolk mixture to lighten the yolks. Then add the remaining egg whites, still gently folding so as to not deflate the batter.
8. Pour mixture into an ungreased chiffon cake pan. Do not fill past ¾ full so it does not overflow. Any remaining mix can be baked separately or discarded.
9. Bake at 350°F for 30 to 45 minutes. The baking time will depend on how shallow or deep the pan is so check after 30 minutes. It’s ready when a toothpick inserted in the center comes out clean and the top is a golden-brown color. If the pan is tall and deep, you may have to bake it longer.
10. Remove the cake from the oven and immediately flip the chiffon pan upside down to invert it. Leave upside down to cool as soon as possible to prevent it from sinking and deflating.
11. Once the cake has cooled, flip the pan back over and carefully run a knife along the sides of the pan to help remove it. Then run a knife along the bottom of the pan to remove it from the base.
12. Flip the cake back over, and place it on a serving dish, and dust with icing sugar if desired.
13. To make the compote, combine strawberries, rhubarb, lemon juice and sugar in a pot and cook on medium heat for 30 to 45 minutes, stirring often until it cooks down and thickens. To quicken this process, add a few tablespoons of equal parts cornstarch and water and cook until thickened. Serve warm or chilled.
14. To serve, slice pieces of the chiffon cake and spoon the compote overtop.

Tips:

Adding freshly whipped cream or your favorite vanilla ice cream would be a wonderful addition to this dessert!