Lemon Chiffon Strawberry Shortcakes for a Crowd

Lemon Chiffon Strawberry Shortcakes for a Crowd

Alice Medrich

Alice Medrich

October 23rd, 2017

https://simplefeast.com/chefscatalog

Lemon Chiffon Strawberry Shortcakes For A Crowd

Serves 12
1 hour 5 minutes total time
35 minutes active time
Intermediate, Kid Friendly

Light-as-a-cloud lemon-scented rice flour chiffon squares are split and filled with strawberries and whipped cream. Not serving a crowd? Freeze half the cake and halve the cream and berries.

Cooking Note: Rice flour varies in weight per cup depending on the brand and how finely it is milled. For the best results, go by weight rather than volume. Asian rice flours will not yield the best results for this recipe.

Ingredients
Shortcakes
1 cup (200 grams) granulated sugar
5 large egg yolks, at room temperature
¾ cup water, cool
½ cup rice bran oil or other flavorless vegetable oil such as corn or safflower
1 lemon
1 1/3 cups (200 grams) white rice flour
2 teaspoons baking powder
½ teaspoon fine sea salt
8 large egg whites, at room temperature
½ teaspoon cream of tartar

Filling
2 cups heavy cream
Granulated sugar
3 pounds (3 quarts) strawberries, rinsed and hulled
Powdered sugar, optional for topping

Directions
To Make the Shortcakes
Position an oven rack in the lower third of the oven and preheat the oven to 325ºF.

Line the bottom of a 9-by 13-by 2-inch metal baking dish with parchment paper or foil.

Set 1/4 cup (50 grams) of the sugar aside to use later to stiffen the egg whites.

In a large bowl whisk together the remaining ¾ cup (150 grams) of the sugar, the egg yolks, water, and oil. Using a rasp grater, grate the zest of the lemon into the bowl. (Set the lemon aside to use later for juicing.) Whisk in the rice flour, baking powder, and salt until thoroughly blended.

In the bowl of the stand mixer fitted with the whisk attachment, whip the egg whites and cream of tartar at medium-high speed until the mixture is creamy white and holds a soft shape (peak). Slowly sprinkle in the reserved ¼ cup (50 grams) of sugar, increase the speed to high speed, and whisk until stiff, but not dry.

Using a silicone spatula, scrape one-quarter of the egg whites onto the batter and fold them in. Then, scrape the remaining egg whites on top and fold them in.

Scrape the batter into the prepared pan and spread it evenly with a small offset spatula.

Bake until the top of the cake is golden brown and a toothpick inserted into the center of the cake comes out clean and dry, 35 to 40 minutes.

Set the pan on a rack. Slide a thin knife or spatula around the sides, pressing against the pan to avoid tearing the cake. Let cool completely.

Place the cooling rack over the pan, hold them together, and flip them over (inverting the cake onto the rack). Remove the pan and carefully peel off the paper liner. Cover the cake with another rack or a cookie sheet, hold together, and flip to turn the cake right side up. At this point, the cake can be wrapped airtight in plastic wrap and kept at room temperature for at least 3 days, or in the freezer for up to 3 months. If freezing, defrost at room temperature before serving.

To Make the Filling
Whip the cream with 2 to 3 tablespoons of sugar (to taste) until it holds soft peaks. The whipped cream can be refrigerated for several hours.

Slice large berries or cut smaller ones in half.

Cut the reserved lemon for juicing.

Put one-quarter of the berries in a medium bowl or in the food processor with 1 to 2 tablespoons (to taste) of granulated sugar and a few drops of lemon juice. Mash or purée. The berries can also be refrigerated for several hours.

To Serve
Fold the remaining cut up berries into the mashed or puréed berries. Taste and add additional sugar and lemon juice to taste, as needed. Whisk the cream again briefly to thicken and/or incorporate any excess liquid.

Use a serrated knife and a sawing motion to cut the cake into 12 equal squares. Cut each square in half horizontally. Set each of the bottom halves on serving dishes, cover with berries and top with a dollop of whipped cream. Cover with the remaining cake pieces. Sieve a little powder sugar over the top of each, if desired.

This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.

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Ingredients

  • Shortcake
  • 1 cup (200 grams) granulated sugar
  • 5 large egg yolks, at room temperature
  • ¾ cup water, cool
  • ½ cup rice bran oil or other flavorless vegetable oil such as corn or safflower
  • 1 lemon
  • 1 1/3 cups (200 grams) white rice flour
  • 2 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • 8 large egg whites, at room temperature
  • ½ teaspoon cream of tartar Ingredients//Filling
  • 2 cups heavy cream
  • Granulated sugar
  • 3 pounds (3 quarts) strawberries, rinsed and hulled
  • Powdered sugar, optional for topping
This Recipe's Helpers
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