Strawberry chiffon cake
Meanwhile, make the icing: put the remaining strawberry purée (about 1 tbsp) in a bowl with the soured cream, then sift over 300g icing sugar and stir together. You can add a bit more icing sugar if needed. You want it to be thin enough to spoon over the cake but not so thin it dribbles off completely.
Once cool (about 30 minutes), turn the cake back upright and carefully release the cake from the tin. Resting your hand on the centre of the tin, ease a sharp, flat knife between the cake and the tin, ensuring you hit the tin’s base. With the knife at an angle so the blade is at the side of the tin, gradually drag the palette knife around the cake, in a firm, smooth and confident motion, releasing it from the sides of the tin.
- sides of the tin.
- Cover the cake with the thick pink icing, start by drizzle the icing around the edges of the cake and then you can watch how it pours along the sides and judge how much icing you need to add. Gently smooth it around with a spatula. You can decorate the cake with the remaining strawberries, thinly sliced and the lime zest. Once the icing is dry-ish, serve the cake in slices.
delicious. tips
Try decorating with the addition of crushed pistachios, for crunch and contrast to the pink icing.
The cake can be made a day in advance, without decoration.Once decorated, you can store any leftovers in a tupperware for up to 2 days.
An angel cake tin shouldn’t be non-stick and it doesn’t need greasing either, because you want the cake to cling to the tin while it cools to prevent sinkage. The cake should be immediately inverted when you take it out of the oven to prevent it from losing height (gravity is your friend here). Once cool, you can carefully cut the cake away from the tin with a sharp knife. If you don’t have an angel cake tin, use a deep round cake tin – it may take a little more time to cook and you may have to balance it on something (such as some tins of food) to cool.
