Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
Ingredients
Chiffon cake
8 large eggs at room temperature, separated
2 teaspoons Diamond Crystal kosher salt or 1 1/4 teaspoons Morton for the base recipe- 1 teaspoon cream of tartar
- 2 cups packed dark brown sugar 400 g, divided equally
⅔ cup vegetable oil
2 teaspoons vanilla extract
⅔ cup room-temperature water- 2 cups cake flour 250 g
1 teaspoon baking powder
Strawberry cream
- 1.6 oz freeze-dried strawberries 46 g
1 cup granulated sugar 200 g- 1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton for the base recipe
1 teaspoon finely grated lemon zest
2 oz cream cheese at room temperature
4 cups chilled heavy cream- 2 teaspoons vanilla extract
Peanut butter filling
- 1 ¼ cups chilled heavy cream
- 1 cup creamy peanut butter
- ⅓ cup granulated sugar 67 g
- 1 teaspoon vanilla extract
- ½ teaspoon Diamond Crystal kosher salt or 1/4 teaspoon Morton for the base recipe
Assembly
- 8 tablespoons strawberry jam
- 8 tablespoons coarsely chopped honey-roasted peanuts
- freeze-dried strawberries optional, for decorating
- food-safe edible flowers or leaves optional, sold for culinary use
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oven to 350°F with racks in the upper and lower thirds. Line the bottoms of two 8-inch and two 9-inch round cake pans with parchment. Leave the pans ungreased. You also need a bowl about 10–11 inches across the top and 4–5 inches across the base for molding.
- Beat the egg whites, cake salt, cream of tartar and half the brown sugar with a stand mixer whisk on medium-low for about 30 seconds to break up the whites. Raise to medium-high and beat for 8–10 minutes, until glossy with medium peaks.
- In a separate large bowl, whisk the yolks and remaining brown sugar by hand for about 2 minutes, until pale and well mixed. Whisk in the oil, vanilla and water. Sift the cake flour and baking powder over the mixture and whisk until combined.
- Whisk one-quarter of the meringue into the yolk batter to lighten it. Fold in the rest in three additions, gently lifting from the bottom, until just a few pale streaks remain.
- Divide among the pans to about 3/4 inch deep: roughly 300 g in each 8-inch pan and 350 g in each 9-inch pan. Smooth gently and pass a chopstick through the batter a few times to release large bubbles. Bake for 15 minutes, then lower the oven to 325°F and bake another 15–18 minutes, until golden and springy; the smaller layers may finish first.
- Invert the pans onto wire racks and cool in the pans for about 1 hour. Turn upright, loosen the edges carefully, turn the cakes out and remove parchment.
- For the strawberry cream, pulse the freeze-dried strawberries, strawberry-cream sugar, salt and lemon zest in a food processor until finely ground. Add the cream cheese, 4 cups cream and vanilla. Process for about 2 minutes, scraping the bowl as needed, until thick and mousse-like. Transfer to a bowl, cover and refrigerate. Clean and dry the processor.
- Process the peanut butter filling ingredients for about 1 minute, scraping as needed, until thick and creamy. Transfer to a separate bowl.
- Line the molding bowl with plastic wrap, leaving about 6 inches of overhang. Cut a round from one 8-inch cake to fit the bowl base, about 4–5 inches. Cut a 6-inch round from one 9-inch cake. Leave the other two layers whole. Put 2 1/2 cups strawberry cream into a piping bag or sturdy food bag with a 1/4-inch corner opening.
- Put the smallest cake round in the bowl base. Spread with 2 tablespoons jam, about 1/4 cup peanut butter filling and 2 tablespoons peanuts. Pipe strawberry cream into the gap between cake and bowl. Add the 6-inch layer, 3 tablespoons jam, about 1/2 cup peanut butter filling and 3 tablespoons peanuts; pipe cream into the gap again. Add the whole 8-inch layer, remaining 3 tablespoons jam, about 1 cup peanut butter filling and remaining 3 tablespoons peanuts. Fill the edge gap with strawberry cream.
- Set the whole 9-inch layer on top and press gently to secure. Fold the plastic over and refrigerate for about 1 hour, until the cream has set. Unwrap the top, invert onto a serving plate and lift away the bowl and plastic.
- Reserve 1/2 cup strawberry cream for decoration. Coat the dome with the remaining cream, smoothing with an offset spatula. Refrigerate uncovered for at least 1 hour and up to 8 hours. Just before serving, pipe the reserved cream over the cake and add optional freeze-dried strawberries or culinary edible decorations.
Notes
This base recipe needs four cake pans: two 8-inch and two 9-inch. Changing the serving multiplier does not automatically change pan sizes or assembly portions.
Allow separate time for cooling and the two chilling stages; no short total time is listed.
Use any cake trimmings and extra filling separately. Keep the finished cream-filled cake refrigerated.
Decorative flowers must be edible and sold for food use; florist flowers are not suitable.
