Strawberry Chiffon Cake

Method

1. Preheat oven to 160°C (140°C fan). Do NOT grease the tin — use an ungreased 25cm angel food or tube tin.
2. Sift flour, half the sugar, baking powder, and salt into a large bowl.
3. Make a well and add the egg yolks, oil, water, and vanilla. Whisk until smooth.
4. In a separate clean bowl, whisk egg whites with cream of tartar until soft peaks form. Gradually add remaining sugar, whisking until stiff and glossy.
5. Fold one-third of the egg whites into the yolk batter to lighten it. Then gently fold in the rest in two additions — do not deflate.
6. Pour into the tin and bake for 35 to 40 minutes until the top springs back when pressed.
7. Immediately invert the tin and cool upside down for at least 1 hour. Run a knife around the edges to release.
8. For the cream: blend half the strawberries into a puree. Slice the rest. Whip cream with icing sugar and vanilla, then fold in the strawberry puree.
9. Slice the chiffon cake horizontally into 3 layers. Fill each layer with strawberry cream and sliced strawberries. Top with remaining cream and berries.